Ingredients: Agave sugar, coconut fat, COLLAGEN EDITION Raspberry’n’Cherry collagen mix (hydrolysed bovine collagen, freeze-dried raspberry powder, freeze-dried cherry powder, freeze-dried camu-camu powder, freeze-dried lemon powder), maltodextrin, freeze-dried raspberry powder, inulin, raspberry granules, dragon fruit powder, inactive Lalmin® Vita D yeast (natural Vitamin D and B12 yeast), pea protein, stabilizers (triphosphates, sodium alginate, potassium phosphate; emulsifier mono- and diglycerides of fatty acids, guar gum), salt.
Per 100 g |
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Energy | 1942 kJ / 473 kcal |
Fats | 22.3 g |
Saturated fats | 19.6 g |
Carbohydrates | 54.2 g |
Sugars | 39.8 g |
Fiber | 9.5 g |
Protein | 9.7 g |
Salt | 0.5 g |
*Energy value is given for the ice cream powder, not for the prepared ice cream. The energy value of the prepared ice cream depends on the liquid used. Example: The energy value of ice cream prepared with 100g of water corresponds to approximately 20g of ice cream powder energy value (about 94.6 kcal).
Preparation: From 200g of ice cream powder you get about 1L ice cream. Mix 200g powder with 300ml cold water or 350ml herbal drink (eg. almond drink). Put the mixture in the freezer for at least 1.5 hours. Beat with a mixer for 2-5 minutes until the mixture is airy. Place again for at least 6 hours or leave overnight in the freezer.
Pay attention! The time to freeze must be shortened if you want to make a smaller amount of ice cream and increased if you want to make a larger amount of ice cream.