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Loading...| 1 lb blanched almond | |
| 8 cups water | |
| 2 1/2 cups sugar | |
| 2 tablespoons grated lemon zest | |
| 1 cinnamon stick |
| 1. | Soak almonds overnight in water. |
| 2. | Drain almonds and blend with 8 cups of water until smooth. |
| 3. | Strain almond milk through a cheesecloth or nut milk bag. |
| 4. | Add sugar, lemon zest and cinnamon stick to a pot with 2 cups of almond milk. |
| 5. | Heat the mixture on medium heat, stirring until sugar is dissolved. |
| 6. | Remove from heat and add remaining almond milk. |
| 7. | Cool mixture in the fridge for at least 3 hours or overnight. |
| 8. | Churn the mixture in an ice cream maker until thick. |
| 9. | Serve immediately or store in the freezer for later consumption. |
This almond ice cream is a great alternative for those who are lactose intolerant.
The dessert is creamy and tasty.
The recipe requires preparation time and it is important to have an ice cream maker to achieve the desired consistency.
Almonds are a great source of protein, healthy fats and fiber.
The dessert is free from lactose and suitable for those with lactose intolerance. However, it is high in calories and sugar content.
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