Jamie Oliver

Almond & honey dairy-free ice cream

With a splash of amaretto

Almond & honey dairy-free ice cream

Makes 1.5 litres
Cooks In15 minutes plus freezing
DifficultyNot too tricky
Nutrition per serving
  • Calories
    31
    2%
  • Fat
    0.8g
    1%
  • Saturates
    0.1g
    1%
  • Protein
    0.7g
    1%
  • Carbs
    5.2g
    2%
  • Sugars
    5.2g
    6%
  • Salt
    0.1g
    2%
  • Fibre
    0.2g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Method

Ingredients

  • 500 ml almond milk
  • 500 ml hazelnut milk
  • 4 tablespoons sugar
  • 4 tablespoons runny honey
  • 500 g soya yoghurt
  • 1 spash of amaretto , optional
Tap For Method
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Ingredients

Method

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

Tip

View Comments
Nutrition per serving
  • Calories
    31
    2%
  • Fat
    0.8g
    1%
  • Saturates
    0.1g
    1%
  • Protein
    0.7g
    1%
  • Carbs
    5.2g
    2%
  • Sugars
    5.2g
    6%
  • Salt
    0.1g
    2%
  • Fibre
    0.2g
    -

Of an adult's reference intake