How to make
Place the coconut cream in a blender. Blend until a homogeneous mixture is obtained.
The hazelnut tahini is gradually added to it. It is sweetened with agave syrup and at the end organic cocoa is added.
Everything is blended until a homogeneous mixture is obtained. If desired, the chocolate can be finely chopped and added to the ice cream mixture or garnished when serving, as in my case.
The vegan ice cream should be placed in the freezer to freeze for at least 5 hours or overnight.
Leave the lactose-free vegan ice cream at room temperature for 5 minutes before consumption.
