Turron Ice Cream (Soy-Free)

Ingredients

• 2 cans Coconut cream
• 1 cup Almonds
• 1/2 cup Honey
• 1 tsp Almond extract
• 1/2 tsp Vanilla extract
• pinch Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Spread the 1 cup of almonds in a single layer on a baking sheet.
2. 2Toast the 1 cup of almonds for 8 to 10 minutes, until they smell fragrant and look golden brown. Remove the baking sheet from the oven and let the 1 cup of almonds cool completely on the baking sheet. Cooling completely is important for the final texture of the ice cream.
3. 3Pour the 2 cans of coconut cream into a large bowl. Add the 1 teaspoon of almond extract, the 1/2 teaspoon of vanilla extract, and the pinch of salt. Whisk everything together until the mixture is smooth and well combined.
4. 4In a small saucepan, gently heat the 1/2 cup of honey over low heat. Stir the 1/2 cup of honey constantly for about 2 minutes, until it becomes slightly thinner. Be very careful not to let the honey burn.
5. 5Add the slightly warmed 1/2 cup of honey to the coconut cream mixture. Add the cooled, toasted 1 cup of almonds. Stir everything together gently until it is just combined, ensuring the almonds remain in coarse pieces.
6. 6Pour the entire mixture into your ice cream maker. Churn the mixture until it reaches a soft-serve consistency.
7. 7Transfer the churned ice cream to a freezer-safe container. Cover the container tightly and place it in the freezer for at least 2 hours to allow the ice cream to firm up before serving.

Substitutions

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