Dairy-Free Almond Butter Ice Cream
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|1/2 cup almond butter|
|2 x 410g tins coconut cream|
|macadamia nut oil|
|100g toasted almonds|
|1 tsp Himalayan salt|
- 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.
- 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.
- Place the tin in the freezer for at least 4 hours or until completely set.
- To serve: Unmould onto a serving platter, slice and serve garnished with mixed berries.