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Almond & honey dairy-free ice cream


Almond & honey dairy-free ice cream

With a splash of amaretto

With a splash of amaretto

Makes 1.5 litres

Cooks In15 minutes plus freezing

DifficultyNot too tricky

Nutrition per serving
  • Calories 31 2%

  • Fat 0.8g 1%

  • Saturates 0.1g 1%

  • Sugars 5.2g 6%

  • Salt 0.1g 2%

  • Protein 0.7g 1%

  • Carbs 5.2g 2%

  • Fibre 0.2g -

Of an adult's reference intake

Ingredients

  • 500 ml almond milk
  • 500 ml hazelnut milk
  • 4 tablespoons sugar
  • 4 tablespoons runny honey
  • 500 g soya yoghurt
  • 1 spash of amaretto , optional

Recipe From

Jamie Magazine

By Georgina Hayden

Method

  1. Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
  2. Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
  3. Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
  4. Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.


Watch the video: Oat Milk Ice Cream Recipe Dairy-Free, Gluten-Free. Thrive Market (September 2021).