Recipe created by Great British Chefs
DIRECTIONS
INGREDIENTS
- 2 vanilla pods
- 700ml Original Almond Breeze
- 150g agave syrup
- 75g almonds, toasted and roughly chopped
METHOD
- Halve the vanilla pods and scrape out the seeds, add them to a large bowl
- Add the remaining ingredients to the bowl and mix well before pouring it all into an ice cream maker
- Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth
- Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours
- Take the ice cream out for 5 minutes before serving, allow it to soften slightly to make it easier to scoop
Serves 12
Prep Time 3 hours