What’s better at beating summertime heat than ice-cream? We found this recipe by The Bridge and tweaked it a little to include their infamous almond milk -- it’s gluten-free, 100% vegan, and made from spring water and Italian almonds… What more could we ask for? The recipe servers two people, but we’d double it because (hint) it’s going to disappear fast!
Ingredients:
- 500ml of The Bridge’s Bio Almond Milk
- 150g of rice syrup
- 80g of cashew nuts (soaked in water for 4 hours)
- 4g of carob seed flour
Instructions:
- Drain the cashews and, using a powerful blender, blend them until you obtain a thick but uniform and lump-free paste.
- In a pot, combine the carob seed flour, the rice syrup, the cashew paste, and the almond drink, and simmer for 3 minutes.
- Cool the resulting mixture and let it sit for about 6 hours, then churn it for about 30 to 60 minutes in an ice-cream maker, until you obtain a smooth full-bodies ice-cream. If you don’t have an ice cream maker, you can leave it to thicken in the freezer, then wait 15 minutes before serving, so that it reaches the ideal consistency.
Tips:
- Top it with your favorite summertime topping (we recommend chocolate chips and strawberries) and enjoy!