Take your taste buds on a tantalizing toasted almond adventure trip. Creamy and delicious.
Ingredients:
1 cup plain non fat Greek
yogurt
1 cup vanilla non fat Greek
yogurt
¼ teaspoon almond extract,
optional
1 ½ cups original almond milk (in the dairy case)
¾ cup sugar (I used extra fine baker’s sugar)
¼ cup heavy whipping cream
1 ½ cups original almond milk (in the dairy case)
¾ cup sugar (I used extra fine baker’s sugar)
¼ cup heavy whipping cream
½ to ¾ cup toasted sliced almonds*
Directions:
In a blender, blend all of
the ingredients (except the toasted almonds) just for about 30 seconds. Chill
the blender mixture in the fridge for about an hour or so. Then churn according
to your ice cream maker’s manufacturer’s instructions. Just before you remove the yogurt from the
ice cream machine add the toasted almonds and be sure they stir in. Freeze for
3 hours before serving. Top with your
favorite topping. My favorite is caramel
topping, especially on toasted almond.
*To Toast Almonds, preheat oven to 400 degrees F. Place
sliced almonds in a single layer on a baking sheet. Bake at 400 degrees F. for approximately 3
minutes. Stir, then cook for
approximately 1 minute more. For a burnt almond flavor, toast the almonds about 1 minute longer. Remove from oven and let cool completely (you
may freeze them if you wish).
 |
| Ingredients |
 |
| Just finished churning |
 |
| Just out of the freezer |
 |
| Serving Time |
 |
| with Fresh Strawberries and Chocolate Syrup |
 |
| With Caramel Sauce |
 |
| Toasted Trio |
No comments:
Post a Comment