Jamie drizzling honey on top of a fig tart

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Almond & Honey Dairy-Free Ice Cream

Almond & honey dairy-free ice cream

With a splash of amaretto

Almond & Honey Dairy-Free Ice Cream

15 mins plus freezing
Not Too Tricky

makes 1.5 litres

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

500ml almond milk

500ml hazelnut milk

4 tablespoons sugar

4 tablespoons runny honey

500g soya yoghurt

optional: 1 splash of amaretto

Method

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

  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.

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