Almond Icecream (vegan and gluten free)......

A few weeks ago I posted a blog with a recipe for the most amazing raspberry and dark chocolate flapjack which I served with almond icecream. Since then I have had lots of requests for my vegan gluten free icecram recipe and I am only too happy to oblige. Make, eat & enjoy!

Create your ice cream base:

 ■full fat organic coconut milk

 ■non-dairy milk (almond, cashew, hemp etc)

Select a sweetener:

 ■dates

 ■coconut sugar

 ■agave syrup (I used sweet freedom)

 Optional add-ins:

 ■vanilla extract

 ■vanilla beans

 ■cacao or cocoa powder

 ■dark chocolate pieces or sauce

 ■cookies, brownies or other baked goods (vegan / gluten free friendly of course)

 ■nuts

 ■fresh or dried fruit

 ■spices

 ■herbs and botanicals

 ■nut butters

 ■toasted coconut

 ■coffee

 ■and sooo much more!!

When you have made all those decisions this is the easy part – mix all the ingredients together with a blender / electric whisk and pour into a freezer friendly container. Check every hour and mash with a fork each time you do. It takes approx. 4 hours to get it to the right constancy. Get a  big scoop and enjoy!