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Dairy-Free Almond Ice Cream

Recipe created by Great British Chefs

Serves 12
Prep Time 3 hours

INGREDIENTS

  • 2 vanilla pods
  • 700ml Original Almond Breeze
  • 150g agave syrup
  • 75g almonds, toasted and roughly chopped

METHOD

  1. Halve the vanilla pods and scrape out the seeds, add them to a large bowl
  2. Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker
  3. Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth
  4. Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours
  5. Take the ice cream out for 5 minutes before serving, allow it to soften slightly to make it easier to scoop
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