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

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.