Almond cinnamon ice cream

by Alice on aprile 26, 2010

Almond cinnamon ice cream


150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon

Makes 2-4 servings.

Almond cinnamon ice cream


Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Posted in: desserts,gluten-free,ice-cream,spring,summer,sweet

{ 6 comments… read them below or add one }

1 tasha - the clean eating mama aprile 26, 2010 alle 06:48

MMmmmm this looks amazing! i am a huge cinnamon fan!

2 Mihl aprile 26, 2010 alle 07:13

Next time I go shopping, I’ll try to find the ingredients for this recipe. It’s definitely ice cream season now.

3 Bianca- Vegan Crunk aprile 26, 2010 alle 07:44

OMG! That looks amazing. I went all last season without making ice cream because I couldn’t find my ice cream maker. Luckily, I found it over the winter, so I see homemade ice cream in my future.

4 Emma @ Poires au Chocolat aprile 27, 2010 alle 01:36

What a lovely combination! I need to get myself an ice cream maker.

5 Marisa aprile 30, 2010 alle 08:01


6 Meghan (Making Love In The Kitchen maggio 5, 2010 alle 16:38

I have a private cooking class tomorrow night. I might just have to whip this up as a little surprise treat for my guests!

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