Frozen bush


  • 2 sheep bushes (2 x 250 g)
  • 60 g of agave syrup
  • the zest of 1 untreated organic orange

  • 1.5 capfuls of orange blossom water
  • 5 g of carob flour (in organic stores)


  1. Mix all the ingredients. Pour the mixture into an ice cream maker for 20 minutes while monitoring (use a timer).

  2. Once the ice cream is ready, pour it into a freezer-safe container. Using the back of a spoon, press to remove air bubbles. Smooth using a long spatula, then reserve in the freezer until ready to serve.

  3. Take the ice cream out of the freezer, form dumplings and garnish, according to your taste, with caramelized pumpkin seeds, a citrus coulis or even dried yuzu zest.

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