A cool, creamy treat that's easy to whip up, our No Churn Vegan Ice cream is the go. Perfect on its own, or enjoy on the side with your favourite dessert.
Prep time 10 min
Cook time 0 min
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Scoop out the white solid cream portion of the coconut cream and add into a chilled mixing bowl. This should yield roughly 2 cups of coconut cream. Beat on high with a hand mixer for 3-4 minutes until stiff peaks form. Place back into the fridge to chill.
In a separate large bowl, whisk together Nestlé Plant Based Condensed Milk Alternative, cinnamon and vanilla.
Remove the coconut cream out of the fridge and slowly pour the condensed milk mixture in. Gently fold through until well-combined. Add in the roasted almonds and fold again.
Transfer the ice-cream mixture into a container or loaf pan (if so, cover the top). Freeze overnight or for a minimum of 6 hours until ice-cream has set.
Allow to thaw at room temperature for 10 minutes before scooping and serving. Top with extra roasted almonds if desired.
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