ingredients:

Powdered sugar, glucose syrup, inulin, 8.4% strawberry powder, thickening agent - pectin, guar gum, xanthan gum, carob gum (carob).

Nutritional information / 100g:

Energy 1665 kj / 392 kcal, protein 0.74 g, carbohydrates 97 g (of which carbohydrates 64.8 g), lipids <0.1 g (of which saturated fatty acids <0.1 g), fiber 0.2 g, sodium 0.01 g.

Method of preparation:

1. Pour the required amount of liquid into a tall bowl;
2. Mix the cold liquid with the mixer for 30 seconds, from low to medium speed. The foam obtained must increase its volume 4 times. If this volume is not obtained it means that the liquid is too hot, but if you use soy milk the volume will be smaller;
3. Slowly pour the ice cream powder over the foam and start mixing again, at a low to medium speed, for 1 minute, then continuing at a high speed for 1 minute, until a creamy foam is obtained;
4. You can add any other ingredient you want, mixing lightly with a spoon;
5. Pour the contents into a container and freeze for 6-8 hours at a minimum of 0 ° C. Do not refreeze.