INGREDIENTS

• 600 g strawberries, hulled and chopped*

• 160 ml honey

• 500 ml Almond Breeze Unsweetened Almond Milk

• 5 ml vanilla paste

INSTRUCTIONS

• Mix the strawberries and half the honey together.

• Mash to crush roughly.

• Spoon a little bit into the tips of 8 ice cream moulds.

• Freeze until slightly frozen.

• Meanwhile beat the remaining honey, Almond Breeze Unsweetened Almond Milk and vanilla paste together.

• Pour a little bit into the ice cream moulds followed by another spoonful of mashed strawberries.

• Freeze.

• Continue until ingredients are used up.

• Place ice cream stick in each lolly.

• Freeze until solid.

• Unmould and eat at once.

*Use other berries, nectarines or peaches, pineapple, mango etc instead of strawberries.