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 PDF1
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.
