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Dairy-free Almond & Honey Ice Cream

It's never too cold or too hot for ice cream! This dairy and gluten-free ice cream treat combines healthy nut milks with honey and yoghurt for a low-allergy dessert treat. Serve with a delicious self -saucing pudding, fresh berries, crunchy granola or add to a smoothie to make a thick shake.
  • Prep time

    15

    min

  • Cooking Time

    0

    min

  • Serves

    1.5L

  • Difficulty
    Easy

    Easy

  • Ingredients

    6

Ingredients

  • 500 mL almond milk 
  • 500 mL hazelnut milk 
  • 4 tbsps sugar of choice 
  • 4 tbsps runny raw organic honey 
  • 500g yoghurt of choice
  • Crushed toasted almonds to garnish 

What To Do

  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 yoghurt. 
  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 freezer proof container and freeze for at least 1 hour to set.
  5. Perfect with crushed toasted almonds scattered over.

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