Sweets & Desserts
Sandwich Blueberry Ice Cream
Servings
9 Servings
Time
240 min
Difficulty
Medium
Ingredients
- 18 pcs crackers
- 400 g non-dairy cream
- 100 g Croner Pectin Blueberry
- 40 g sweetened condensed milk (SKM)
- 50 g milk
- 1 tsp agar-agar powder
Instructions
- Arrange the crackers in a square baking pan lined with baking paper.
- Whip the non-dairy cream until light, fluffy, and stiff.
- Add the sweetened condensed milk and agar-agar mixture that has been cooked with the milk.
- Mix until well combined, then divide the mixture into 2 bowls.
- Add Croner Pectin Blueberry to one bowl of whipped cream and mix well.
- Pour the plain whipped cream into the pan and spread evenly.
- Add the blueberry whipped cream on top and spread evenly.
- Cover with another layer of crackers.
- Freeze for 3–4 hours or until completely set.
- Cut into pieces according to the size of the crackers.
Related Products
Croner Pectin
Ready-to-use fruit jam with a glossy finish and real fruit content of up to 50%.
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