For the Ice Cream :
8 shots(240ml) espresso
200g cashew nuts
400g plant-based milk
160g beet sugar
For the white chocolate :
50g cacao butter
30g beet sugar
20g coconut milk powder
Instructions:
1. brew 8 shots of espresso or 240ml of dark coffee.
2. in a blender, put espresso, cashew nuts, plant-based milk and bbeet sugar together and blend well.
3. pour the mixture into an ice cream maker.
4. once the mixture gets thicker, usually takes about 30 to 50 minutes, pour melted white chocolate.
5. leave the ice cream in a freezer.
6. Enjoy!
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
FE 24-70mm F2.8 GM [SEL2470GM]
Lens Filter : Kenko variable NDX II 82mm
Mic:SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods:SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro