Recipe for dairy-free ice cream – add in the additional flavours of your choice
2 tins coconut cream
2 cups Blue Diamond Almond Breeze almond milk
¼ teaspoon Himalayan pink salt
3 tablespoons cornflour
1 tsp pure vanilla seeds/extract
3 tbsp maple syrup
2 tbsp coconut sugar
Heat almond milk on a medium to high heat and gradually add the cornflour. Whisk until it begins to thicken.
Add in the coconut cream and continue to whisk until mixture is a creamy custard.
Whisk in the salt, vanilla, maple and coconut sugar.
Remove from heat, cool down before refrigerating overnight.
Churn in an ice cream maker for 15 minutes.
Serve after freezing.
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