600 g strawberries, hulled and chopped*
160 ml honey
500 ml Almond Breeze Unsweetened Almond Milk
5 ml vanilla paste
Mix the strawberries and half the honey together.
Mash to crush roughly.
Spoon a little bit into the tips of 8 ice cream moulds.
Freeze until slightly frozen.
Meanwhile beat the remaining honey, Almond Breeze Unsweetened Almond Milk and vanilla paste together.
Pour a little bit into the ice cream moulds followed by another spoonful of mashed strawberries.
Continue until ingredients are used up.
Place ice cream stick in each lolly.
Freeze until solid.
Unmould and eat at once.
*Use other berries, nectarines or peaches, pineapple, mango etc instead of strawberries.