Indulge in this sweet almond and sticky strawberry ice-cream! Delicious, dairy-free and full of natural ingredients – this is an ice-cream you can feel good about eating!
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Ingredients
Sticky strawberries
Method
1.In a medium saucepan combine almond milk and vanilla paste. Stir over medium heat until mixture just comes to the boil. Remove from heat and set aside 5 minutes.
2.In a medium bowl, using an electric mixer, beat almond butter, sugar, yolks and almond butter until pale. Slowly add milk mixture, beating well.
3.Return to a clean saucepan and stir on low heat 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil.
4.Strain mixture through a fine sieve into a blender. Add margarine to custard. Blend until well combined.
5.Pour mixture into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions, about 1 hour.
6.Meanwhile, make sticky strawberries: In a medium frying pan, stir strawberries and sugar on medium heat. Cook 8-10 minutes until syrup is thick and sticky. Cool.
7.Stir strawberries into churned ice-cream. Pour into a 6 cup freezer container. Freeze 4 hours or until firm. Serve in waffle cones with fresh strawberries.
Use other flavourings of choice such as coffee, chocolate or rum and raisin.
Note
