Raw Vegan Almond Cinnamon Ice Cream by GreenChef Alice Savorelli

raw vegan almond cinnamon ice cream Raw Vegan Almond Cinnamon Ice Cream by GreenChef Alice Savorelli

As summer approaches, the thoughts of many of us turn to ice cream, one of the most refreshing sweet treats to be enjoyed in warm weather. There are definitely many store-bought non-dairy alternatives to traditional ice cream, which are mainly derived from rice, coconut milk and soy. The best option, however, is probably to make your own healthier batch, so unpack your ice cream maker and get ready to experiment with different textures and flavors.

This almond cinnamon ice cream features raw almond butter, unsweetened and unflavoured almond milk, pure raw coconut oil and other vegan, mostly raw, organic ingredients, making it suitable for vegans and those with lactose or other dairy intolerances. I used rice malt syrup as sweetener, which can be replaced with agave nectar, if you prefer (in which case 120-130 g should work out fine). The almond butter and coconut oil give this ice cream an extra rich texture, proving that it is indeed possible, and easy, to create a satisfying ice cream -which rivals the creamiest Italian gelato- without the dairy. The subtleness of the almond flavor combined with the warmth of cinnamon make it slightly and deliciously amaretto-like. You can have it as it is at any time of the day but I think it would also be an amazing finish for any special food feast. For an even richer version, serve it topped with fresh fruits such as strawberries and raspberries, with nuts or chocolate curls.

Makes 2 Servings

For the Almond Cinnamon Ice Cream:

150 g rice malt syrup

130 g raw almond butter

20 g raw coconut oil

50 ml unflavoured and unsweetened almond milk

65 ml almond cream, or other GMO-free, unflavoured and unsweetened vegetable cream

1 teaspoon cinnamon powder

Instructions: Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

  • http://twitter.com/clarisselrn clarisselrn

    *ICE CREAM* for snacks again :) yum !

  • Anonymous

    This looks like a great vegetarian recipe, but almonds aren’t vegan. http://almondsarenotvegan.com

  • Anonymous

    Couldn’t you say the same for everything that is grown commercially. So, shouldn’t the message be, buy local when possible…

  • Anonymous

    Buy locally when possible, absolutely – but almonds are a special case.

    Almonds can only be pollenated by honey bees, and need to be pollenated during a short period of time in February. There are not enough local bees to pollenate the California orchards (where 80% of the world’s almonds are grown,) so almond producers import bee hives from all across the US. This season they are projecting 70% of the nation’s honey bees will be brought to California. This is unlike any other crop.

    The process is much tougher on the bees than honey production, which is clearly not vegan.

  • Bryedignam

    I so want to make this recipe, but I don’t know how to convert the measurements (I don’t have a scale). Would someone be able to help me out with this? Please!

  • Victoriaweil

    What is almond cream?

  • gooseberry

    Well, I think you should then qualify your comment by saying: Commercially grown Californian almonds are not vegan. For those of us buying local, as V Blak suggests, almonds are suitable for vegans, and not all of us are based in the States. I will be using almonds from my parent’s garden to try this great recipe out!



Find us on Google+