vanilla & almond nice cream

  • One 398ml can full-fat coconut milk, chilled overnight in the fridge, we recommend Biona organic coconut milk

  • 1 cup almond milk, homemade or The Pressery

  • 2 Tablespoons vanilla extract

  • 3 Tablespoons maple syrup or any other preferred syrup

  • a pinch of table salt

  • Dark rum of choice or brandy

  • Half a cup of dried fruits, raisins work particularly well, as do dried figs, sultanas & dates

  • Orange zest

  •  a pinch of cinnamon

  1. Place the dried fruit in a bowl, add the orange zest and cinnamon and pour over a splosh of booze, stir and set aside.

  2. Open the can of coconut milk and scoop off the top, fatty layer into a medium mixing bowl (stainless steel works best). The leftover coconut water can be saved.

  3. Add the almond milk, vanilla extract, maple syrup, and salt. Whisk together until the sugar has dissolved (about 2 minutes).

  4. Place the bowl in the freezer. Whisk and stir every half hour until frozen. This could take up to 3 hours. Before completely set, add the fruit and whisk,

  5. The ice cream freezes solid, take it out of the freezer five minutes before serving for the perfect texture, 


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