No-added sugar raisin and almond milk ice cream
- 200g raw peanuts (not roasted, salted or flavoured)
- 2tsp vanilla extract
- 400ml Alpro Almond Unsweetened Milk Alternative
- 100g raisins
Preheat the oven to 180C/160C Fan/Gas 4.
Put the peanuts on a baking tray and cook in the oven for 6-8 mins until lightly toasted. Immediately tip onto a large plate to cool completely.
Reserve a few peanuts to serve. Put the peanuts in a processor and blitz until finely ground. Add the vanilla and 1tbsp of the almond milk. Process in bursts until it forms a paste, stopping occasionally to scrape down the sides of the bowl. Then, add another 3tbsp almond milk and the raisins. Process until they are very finely chopped, scraping down the sides of the bowl occasionally, as before.
Put the peanut paste in a bowl and gradually whisk in the rest of the almond milk until evenly mixed. Pour into a lidded, plastic box and freeze for 2 hrs.
Stir with a fork to break up any ice crystals, then return to the freezer for 1 hr. Repeat the process until completely frozen.
Remove from the freezer 10-15 mins before serving, sprinkled with the reserved chopped peanuts.