Almond & honey dairy-free ice cream

Method - Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).

Method - Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).

Method - Place the mixture in an ice-cream maker and churn, following the manufacturer's instructions, until thick and frozen.

Method - Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.