So, here it comes: in refreshing raspberry-mint flavor this time.
You won’t need an ice cream machine, just a simple blender and plastic molds for these ice pops.
Ingredients for approx. 10 pieces:
300g or 1 cup of rice cream*
200g or 1 1/2 cups of raspberries (frozen or fresh)
3 tablespoon of erythritol (to taste)
1 tablespoon of tapioca starch (not absolutely necessary)
2 mint leaves
- Mix the raspberries and the mint leaves with some rice cream in a blender. Add some erythritol to taste.
- Whip up the rest of the rice cream: you can add some tapioca starch for a firmer texture.
- Fold in the whipped rice cream into the fruity mixture, pour it into the ice pop molds and off to the freezer!