Photo of Vegan vanilla & butterscotch ice 'cream' by WW

Vegan vanilla & butterscotch ice 'cream'

4
4
4
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
5 min
Serves
4
Difficulty
Easy

Ingredients

Unsweetened Almond Drink

350 ml

Groovy Food Co. Agave Nectar Light Amber & Mild

55 g

Vanilla Pod

1 individual

Lyle's Squeezy Butterscotch Dessert Syrup

15 g

Instructions

  1. Combine the almond milk, vanilla bean seeds and agave syrup in a medium bowl.
  2. 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.
  3. Remove from the freezer 15 minutes before serving. Drizzle over butterscotch syrup over the ice ‘cream’ to serve.

Notes

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.

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