Dairy Free Chai Ice Cream

Base:
300 ml nut milk
4 tablespoon coconut or sesame oil
1 cup almonds, soaked overnight and peeled
1 tablespoon agave or maple syrup

Flavoring:
1 tablespoon pine or hemp nut
½ teaspoon fresh ginger juice or 1 teaspoon dried ginger pieces
½ teaspoon cinnamon, freshly ground if possible
1 clove, crushed
1 cardamom, crushed
nutmeg to taste (optional)

Place 200 ml of nut milk in an ice cube tray and freeze for at least 4 hours.

Remove and blend thoroughly with almonds, remaining nut milk, oil, and flavorings.

Add small amount of water or extra milk if blender complains. Can be refrozen if too soft.

Options: Rosewater to taste. Add or exchange chai flavorings for your choice of nut, carob powder, pre-soaked dried fruit, sprouted seeds, vanilla essence, or coconut milk. Make up 25% of mixture with nut milk and 1-2 tablespoon of a cold-pressed oil. Ice cream can also be made by blending frozen fruit. Always use banana as your creamy base. Blend with choice of berries. Use dried fruits, sprouted nuts and seeds such as poppy for your sprinkles.