Gelatine is for more than just jelly but is a key ingredient to our slow melting apricot ice cream! A superfood and all natural ingredient gelatine ads a collagen protein boost to your desserts and also acts as a natural stabiliser for slower melting ice cream, great texture and less mess.
INGREDIENTS
1/2 cup of organic cream / greek yoghurt
1 heaped tablespoon of Ossa pasture-raised Gelatine
1 Tsp Vanilla Extract
2 Tbsp of Honey or maple syrup
1 cup of ripe apricots sliced
METHOD
Combine cream and gelatine in large saucepan.
Heat, stirring often, until gelatine dissolves.
Add honey and heat until it dissolves.
Using a wire whisk, stir in apricots and vanilla.
Pour mixture into ice lolly moulds
Freeze for 2 hours minimum
Take out of moulds and enjoy for a creamy and delicious, refined sugar free and gut healthy treat!
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