500ml soy milk
1½ tsp orange blossom water
1 cup roasted almonds, roughly chopped
2 tbls raw cacao
1 tbls Natvia, agave or coconut palm sugar
Roasted almonds chopped, for garnish
Place the whole carton of soy milk in the freezer and leave it there overnight to freeze.
When you’re ready to make the ice cream, cut the carton on half then squeeze out the blocks. Roughly chop them then place in a processor with the rest of the ingredients. Blitz until combined. Serve in a tall glass sprinkled with almonds.