Almond & honey dairy-free ice cream

500 ml almond milk

500 ml hazelnut milk

4 tablespoons sugar

4 tablespoons runny honey

500 g soya yoghurt

1 spash of amaretto , optional

Method

1. Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
2. Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
3. Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
4. Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.

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