Dairy-Free Almond Butter Ice Cream

dairy-free_almond_butter_ice_crea

 

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Ingredients

1/2 cup almond butter
2 x 410g tins coconut cream
80g xylitol
macadamia nut oil
TO SERVE:
mixed berries
100g toasted almonds
1 tsp Himalayan salt

Method

  1. Oil a 18cm Bundt tin or a 2L loaf tin with the macadamia oil. Place the chilled coconut cream in a large bowl and beat until stiff, add the xylitol and continue to whip for 2 minutes.
  2. Chop the almonds and mix together with the almond butter and salt, stir well to combine. Stir this mixture through the coconut cream. Pour into the oiled tin.
  3. Place the tin in the freezer for at least 4 hours or until completely set.
  4. To serve: Unmould onto a serving platter, slice and serve garnished with mixed berries.

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