Home-made almond ice cream

Home-made almond ice cream

240 mins Prep · 5 mins Cook

Switch out the dairy for a nutty and smooth alternative ice cream.

Created by Spinneys
Prep time 240 minutes
Cook time 5 minutes
Serves 4
Cuisine Italian
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 1384
Fat 12g
Saturates 7.5g
Protein 30.8g
Carbs 69.7g
Sugars 15.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

Download PDF

Pour the almond milk into a pot.


Add the cinnamon and whisk lightly to incorporate.


Place the pot over a medium heat and bring to a gentle boil.


Add the coconut sugar and stir with a whisk until dissolved.


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.


Check the ice cream every 30 minutes and lightly mix it with a fork to prevent it from freezing to a very hard mass.


After 1 hour, add the almonds and lightly fold in.


Place back in the freezer for a few hours till scoopable then serve.