Caramelized Almonds and Honey Ice Cream(Egg Free & Dairy Free)

Put a frying pan on low heat. Add crushed jaggery, stir it till it strats melting. Now add 1 tbsp water and cook till it melts completely and become thick and frothy. Then add whole almonds and mix well.

Immediately transfer this mixture to a greased plate. Let it cool completely.

Once cooled down then crush it in a pestle motor to make a coarse powder.

First soak 50 gm almonds overnight. Remove the skin. Transfer to a grinder jar, add 3-4 tbsp water and grind for few seconds. Then add rest of the water and grind it to a smooth paste. Keep it aside till needed.

In a big mixing bowl take 225 ml of non dairy whipping cream. Cream should be defrosted and in liquid form.

Now with the help of a hand beater whisk the cream till it starts thicken. Add almond paste, cornflour, ice cream essence, almond essence and whisk till it becomes in soft peak stage.

At this moment add honey and mix till it get the stiff peaks.

Add half of the almond praline and mix.

Transfer to a freezer safe box or a aluminium tin. Spread it evenly. Sprinkle some almond praline. Cover it with a cling film and put it in the refrigerator for 10-12 hours.

Remove the tin and serve in the bowl. Garnish with some almond praline and honey.ENJOY!

Serving suggestions

Serve this ice cream as an after-meal dessert or at snacks time. Garnish with some almond praline and honey to uplift the flavour and taste. Perfect for serving with a warm chocolate brownie for ultimate taste. You can also add it to the shakes to give them a nutty flavour.