A perfectly sweet summer treat that does not need an ice cream maker.
480ml almond milk
140g pecans, soaked for 2 hours
120ml maple syrup
100ml brown rice syrup
2 teaspoons vanilla extract (or scrape out 1 vanilla pod)
80g cacao powder
3 tablespoons coconut oil
For the topping:
3 tablespoons toasted almonds, crushed
a handful of sliced seasonal fruits
Serves 4 -6.
Place all the ingredients in a blender except the coconut oil and blitz together until very smooth. Warm the coconut oil in a small pan until it just melts, and drizzle it into the blender while the blades are running. Check that the mixture is sweet enough and blend for a couple of minutes until light and smooth.
Sieve the ice cream mix into a thick glass baking dish and cover with clingfilm. Pop it into the freezer. Once it is frozen, take the ice cream out of the freezer and leave it for 20 minutes until it is just starting to soften. Then place it in the large bowl of a food processor and whiz until the mixture becomes smooth and light. Don’t whiz for too long, though, otherwise it will turn back to liquid. Put the ice cream back into the freezer immediately and leave for 3 to 4 hours.
This ice cream will be very hard straight from the freezer, so take it out at least 20 minutes before serving.
Serve topped with crushed nuts and/or sliced fruits. Drizzling over some almond cream or chocolate sauce makes a real sundae of it.
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