Summary

Ingredients

• 150 g almond butter
• 250 ml soy cream (Soy Cream Cuisine) or rice cream
• 250 ml soy milk (soy drink)
• 100 g aave syrup

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Instructions

1. Whisk the almond butter with the soy cream. Add the soy milk and agave syrup and whisk until all of the almond butter has dissolved.
2. Either let the ice cream freeze in the ice cream maker or put it in the freezer for five hours. With the latter method, it is important to stir the mass every hour. The ice crystals form from the wall of the vessel inwards and should be distributed evenly.
3. Preparation tip: The Italian ice cream keeps its creaminess at -13 ° C. A standard household freezer allows the ice to solidify at -18 ° C. Therefore, remove the ice cream a while before serving to make portioning easier.
4. Tip on the ingredients: I prepared half of the ice cream with dark and half with light almond butter. You can vary this mixing ratio depending on your taste, the light puree ensures a more gentle taste. When it comes to soy milk, I prefer fresh from the refrigerated shelf, which in my opinion has a finer note.