Almond & honey dairy-free ice cream

Name: Almond & honey dairy-free ice cream
Total time: 15 min
Yield: 1.5 litres
Ingredients: 500 ml almond milk; 500 ml hazelnut milk; 4 tablespoons sugar; 4 tablespoons runny honey; 500 g soya yoghurt; 1 splash of amaretto optional

With a splash of amaretto

“A brilliantly easy and super-tasty dairy- and gluten-free ice cream. ”

Makes 1.5 litres

Cooks In15 minutes plus freezing

DifficultyNot too tricky

Jamie Magazine Desserts Puddings & desserts

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

Jamie Magazine

By Georgina Hayden

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Ingredients

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

Tap For Method

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Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

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).
Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.