Spiced almond & coconut ice cream

I love these flavours and here I’ve combined them to make this gluten-free, refined sugar-free and dairy free ice cream. It’s full of healthy fats and protein, and it’s utterly delicious!

Serves 4 (about 2 scoops each)


320ml coconut cream
4 tbsp crunchy almond butter (I like Meridian)
1 tsp ground cinnamon
1 tsp ground allspice
1 tbsp raw honey

For the spiced almond sauce:


1 tbsp crunchy almond butter
1/2 tbsp raw honey
2 tbsp water


1.) Mix all of the ice cream ingredients together and pour into a tupperware. Freeze for several hours.
2.) Remove from the freezer about 20 minutes before serving, so that it’s soft enough to scoop.
3.) Make the sauce: Melt the almond butter and honey together in a pan, then stir in the water to form a thick, runny sauce. Drizzle over the ice cream, along with a sprinkle of cinnamon and crushed almonds.
Lauren x



    • 9th March 2015 / 5:57 am

      Thank you! I’m so glad you like it 🙂 hope you enjoy it! X

  1. 9th March 2015 / 4:47 pm

    Mmmmmm I love homemade vegan ice cream. Nice combo there!

    • 9th March 2015 / 5:41 pm

      Thank you, me too! I love experimenting with flavours and it’s always so satisfying when you find a great combo! 🙂

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