آيس كريم بنكهة اللوز

Italian 240 Mins Prep · 5 Mins Cook

1. Pour the almond milk into a pot.
2. Add the cinnamon and whisk lightly to incorporate.
3. Place the pot over a medium heat and bring to a gentle boil.
4. Add the coconut sugar and stir with a whisk until dissolved.
5. Remove from the heat and allow to cool to room temperature, then pour the mixture into a container and place it in the freezer without a lid.
6. Check the ice cream every 30 minutes and lightly mix it with a fork to prevent it from freezing to a very hard mass.
7. After 1 hour, add the almonds and lightly fold in.
8. Place back in the freezer for a few hours till scoopable then serve.

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