Vegan vanilla & butterscotch ice 'cream'
1 hr 5 min
Unsweetened Almond Drink
Groovy Food Co. Agave Nectar Light Amber & Mild
Lyle's Squeezy Butterscotch Dessert Syrup
- Combine the almond milk, vanilla bean seeds and agave syrup in a medium bowl.
- Pour the mixture into an ice cream machine and churn for 1 hour or until thick and creamy (see cook’s tip). Transfer to a freezer-safe container and freeze until needed.
- Remove from the freezer 15 minutes before serving. Drizzle over butterscotch syrup over the ice ‘cream’ to serve.
Don’t have an ice cream machine? Put the mixture into a freezer-safe container, cover, and freeze for 1 hour. Fork over to break up any ice crystals and freeze for another hour. Repeat the process until it reaches a creamy consistency.