Jamie Magazine
By Georgina Hayden
15 mins plus freezing
Not Too Tricky
makes 1.5 litres
Recipe From
Ingredients
500ml almond milk
500ml hazelnut milk
4 tablespoons sugar
4 tablespoons runny honey
500g soya yoghurt
optional: 1 splash of amaretto
Method
A brilliantly easy and super-tasty dairy- and gluten-free ice cream.
- 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).
- Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
- Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
- Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
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