Recipe

Dairy free almond and sticky strawberry ice-cream

Indulge in this sweet and sticky 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!

  • 20 mins preparation
  • Makes 6 cup
  • Print
    Print

Ingredients

Dairy free almond and sticky strawberry ice-cream
  • 4 cup almond milk
  • 1 teaspoon vanilla paste
  • 250 gram almond butter
  • 1 cup sugar
  • 6 egg yolks
  • 200 gram dairy free margarine
  • waffle cones to serve
Sticky strawberries
  • 500 gram frozen strawberries
  • 1 cup caster sugar

Method

Dairy free almond and sticky strawberry ice-cream
  • 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.

Notes

Use other flavourings of choice such as coffee, chocolate or rum and raisin.

More From Women's Weekly Food