Makes about 1.5 litres 500ml almond milk 500ml hazelnut milk 4 tsp xylitol 4 tbsp organic raw honey 500g soya yoghurt a splash of amaretto (optional and this is NOT sugar free if you use this) It’s So Easy: Place both nut milks, xylitol and honey into a saucepan and simmer over a low heat until xylitol dissolves. Do not boil! Let mixture cool down and then add soya yoghurt and amaretto(optional) whisk all the ingredients together. Place mixture into ice-cream maker and churn until thick and frozen. Remove aplace into a wide bowl and freeze for an hour minimum. If you do not have an ice cream maker, don’t worry, it will take that bit more work but you can still enjoy delicious ice-cream. Beat mixture with an electic mixer until smooth then place in a wide metal bowl and freeze for 45 mins. Now take mixture out again and beat it with electric mixer. Place it back in freezer for 45 minutes. You must repeat this processs another few times until you like the texture. I ususally do it approximately 3 times. Serve ice cream with some delicious almond flakes to taste!