Dairy and gluten free – how about this as a substitute for your cup of coffee and cinnamon roll? The ice cream will take a bit of time to make but the sauce is quick and easy and divine! A large scoop of this ice cream is a low fodmap dish (the full recipe needs about 55 almonds and as 12 is the limit you may eat 1/5th of this batch). The almonds needs soaking 24 hours so you need the start this ice cream a day ahead. The coconut needs to be young with soft meat inside.

Ice Cream:
100 ml almonds (about 55 whole almonds), blanched
100 ml young coconut meat (about one small coconut)
Pinch of salt
1,5 tbsp ground cinnamon
50 ml almond milk
50 ml rice syrup
2 tbsp melted coconut oil

Coffee Reduction:
1 dl espresso coffee
2 tbsp maple syrup
A few drops of vanilla extract
A pinch of salt

1. Soak the almonds in some water for 12 hours, change the water and soak for another 12 hours.
2. Using a meat cleaver, crack open the coconut and scoop out the meat.
3. Place all ingredients (except for the oil) in a blender and process until smooth.
4. While still processing, slowly add the oil. Do not over process as then the mix may separate.
5. Pour into your ice cream maker and freeze. If you don’t have an ice cream maker you can pour the mix into a plastic container and place in freezer. Take the container out of the freezer every hour and stir.
6. Combine the ingredients for the coffee reduction.
7. Over low to medium heat, let simmer in small sauce pan until reduced to desired thickness. Cool. Do not reduce it too much as it will thicken some more while cooling.