Vanilla Almond Ice Cream

• 110 kcal
• Serves 4

Ingredients:

• 250g Greek yogurt (0% fat)

• 1 tsp vanilla extract

• 1–2 tbsp sweetener

• 2 tbsp almond butter

• 50ml unsweetened almond milk

Method:

1. Blend all ingredients together until smooth.

2. Pour into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes to prevent crystals.

3. Serve once firm — top with a few toasted almonds if desired.