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What could be better than a walk along the seaside between film screenings! The perfect accompaniment? A refreshing, guilt-free ice cream that won’t stop you fitting into that fabulous cocktail dress.
Chill your soya milk and put your ice cream maker in the freezer overnight. The next day, take the juice of three lemons, 100g powdered sugar, 600ml of the soya milk, a teaspoon of xanthan gum, and a few drops of jasmine extract and add to your blender. Mix well and store in the refrigerator for at least six hours before pouring the mixture into the ice cream maker. Once mixed, put in the freezer overnight. Take your ice cream cones, dip the top in melted white chocolate, and dust with some silver sprinkles for a guaranteed touch of sparkle. Remove the ice cream from the freezer around ten minutes before serving – vegan ice creams soften less quickly than normal ice creams – and voilà! You’re ready to soak up the La Croisette sun in style!
© Recipe + Photo courtesy of Roman Melvina for www.winkbynathalie.com, design d'espace & blogging -www.leblogdemelvina.wordpress.com