This recipe is especially good and indulgent despite being Gluten Free, Lactose Free, Nickel Free! Try it!!
In a bowl, mix the sugar and the egg.
Add the rice flour and the baking powder (or cream of tartar and baking soda). Mix until you obtain a smooth batter.
Add the grated lemon zest, olive oil, and rice milk.
Add another 3 tablespoons of milk and work the dough until it has a soft but not elastic consistency.
Place the parchment paper on the baking tray and use a cutter to shape the biscuits directly on the tray.
Bake at 180 degrees for about 15 minutes, until the biscuits are golden.
Let the biscuits cool completely.
Whip the fresh cream, add the mascarpone, and fill the biscuits to create ice cream sandwiches.
Leave the ice creams in the freezer for at least 3 hours before serving.
Serve and enjoy the homemade ice cream.
Serve with decorations as desired, such as fresh fruit or chocolate shavings.
Italia, Lombardia
| Energy (kcal) | 270.25 |
| Carbohydrates (g) | 36.6 |
| of which sugars (g) | 5.2 |
| Fat (g) | 12.54 |
| of which saturates (g) | 5.52 |
| Protein (g) | 4.82 |
| Fibre (g) | 0.67 |
| Salt (g) | 0.08 |
