Ingredients
- Rice flour
300g300g - Olive oil
3tablespoons3tablespoons - Grated lemon peel
1unit1unit - Brown sugar
3tablespoons3tablespoons - Eggs
1unit1unit - Rice milk
55g55g - Baking powder
1teaspoon1teaspoon - Or
- Cream of tartar
1teaspoon1teaspoon - Baking soda
0.5teaspoon0.5teaspoon - Lactose-free cream
200g200g - Lactose-free mascarpone
70g70g
Preparation
- STEP 1 OF 10
In a bowl, mix the sugar and egg.
- STEP 2 OF 10
Add the rice flour and baking powder (or cream of tartar and baking soda). Mix until you get a smooth dough.
- STEP 3 OF 10
Add the grated lemon peel, olive oil, and rice milk.
- STEP 4 OF 10
Add another 3 tablespoons of milk and work the dough until you get a soft but not elastic consistency.
- STEP 5 OF 10
Place parchment paper on the baking tray and use a mold to create cookies directly on the tray.
- STEP 6 OF 10
Bake at 180 degrees for about 15 minutes, until the cookies are golden brown.
- STEP 7 OF 10
Let the cookies cool completely.
- STEP 8 OF 10
Whip the fresh cream, add the mascarpone, and fill the cookies to create ice cream sandwiches.
- STEP 9 OF 10
Leave the ice creams in the freezer for at least 3 hours before serving.
- STEP 10 OF 10
Serve and enjoy the homemade ice cream.
General Information
More information
Serve with decorations of your choice, such as fresh fruit or chocolate shavings.
Origin
Italia, Lombardia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 280.95 |
Carbohydrates (g) | 31.48 |
of which Sugars (g) | 5.39 |
Fat (g) | 15.56 |
of which Saturates (g) | 7.19 |
Protein (g) | 5.46 |
Fiber (g) | 0.52 |
Sale (g) | 0.2 |
- Proteins5.46g·10%
- Carbohydrates31.48g·59%
- Fats15.56g·29%
- Fibers0.52g·1%