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Preserved citrus ice cream

A delicious rich vegan ice cream with pickled citrus, based on cashew cream.  

Creation by Elliott Van de Velde, Entropy Restaurant, Brussels, Belgium. 

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Allergens and dietary requirements

  • Nuts
  • Vegan

Ingredients

900
g
vegan milk
250
g
cashew cream
8
g
stab 2000
50
g
almond flour, roasted
66
g
lacto fermented citrus
33
g
citrus, confit
200
g
sugar
Recipe for:1500 g

Scale recipe

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