Ingredients
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.
Directions
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
VERSIONE ITALIANA
{ 6 comments… read them below or add one }
MMmmmm this looks amazing! i am a huge cinnamon fan!
Next time I go shopping, I’ll try to find the ingredients for this recipe. It’s definitely ice cream season now.
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.
What a lovely combination! I need to get myself an ice cream maker.
WANT.
I have a private cooking class tomorrow night. I might just have to whip this up as a little surprise treat for my guests!