1 x 400ml tin coconut cream
1.5 tbsp Umoya Feisty Baobab Spring
2 tbsp Almond butter
3 tbsp maple syrup
1 tsp chopped pickled ginger
Combine everything except for the pickled ginger in a small saucepan.
Use a whisk to combine ingredients.
Don’t let the mixture boil.
Once it is well combined transfer to a bowl and leave in the fridge to cool for an hour.
Then transfer to an ice cream machine and churn. Adding in bits of pickled ginger at the same time.
Once the ice cream is thick and the churner has stopped the ice cream is ready to eat!