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.
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.