I love these flavours and here I’ve combined them to make this gluten-free, refined sugar-free and dairy free ice cream. It’s full of healthy fats and protein, and it’s utterly delicious!
Serves 4 (about 2 scoops each)
320ml coconut cream
4 tbsp crunchy almond butter (I like Meridian)
1 tsp ground cinnamon
1 tsp ground allspice
1 tbsp raw honey
For the spiced almond sauce:
1 tbsp crunchy almond butter
1/2 tbsp raw honey
2 tbsp water
1.) Mix all of the ice cream ingredients together and pour into a tupperware. Freeze for several hours.
2.) Remove from the freezer about 20 minutes before serving, so that it’s soft enough to scoop.
3.) Make the sauce: Melt the almond butter and honey together in a pan, then stir in the water to form a thick, runny sauce. Drizzle over the ice cream, along with a sprinkle of cinnamon and crushed almonds.