Per serving (571g) Calories 469, Fat 21g, Saturates 1.4g, Sugars 46g, Salt 1.8g
Mix the almond milk, maple syrup and vanilla together and pour into a shallow baking dish. Transfer to the freezer overnight. Blitz 250g raspberries to a rough puree and refrigerate.
When the ice cream has frozen, remove from the freezer and break into chunks. Add these to a high speed blender, in batches if necessary, until smooth and creamy. Scrape this mixture back into the shallow dish and swirl through the raspberry puree. Use a knife to marble the puree through the ice cream. Transfer back to the freezer to firm up.
Place the peaches in a pan and add water so they are just covered. Add the sugar and vanilla to the water and bring to a gentle simmer. Cook for 5 minutes before draining and set aside to cool completely.
Preheat oven to 180°C (Gas Mark 4, 350°F) Spread out the almonds on a baking tray and drizzle over the maple syrup. Sprinkle with the sea salt and bake for 10 minutes, taking care they don’t burn. Remove from the oven and leave to cool slightly before roughly chopping.
When ready to serve, halve the peaches and remove their stones. Place 2 peach halves on each plate with a scoop of the ice cream, some fresh raspberries and a generous sprinkling of nuts. Serve immediately.
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