Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Home-made almond ice cream

Italian 240 Mins Prep · 5 Mins Cook

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.