3 Tbsp Sugar

2 Tbsp Tapioca flour

3 cups Almond Breeze (Chocolate or Vanilla)

Mix in 3 cup ice-cream maker for about 10 minutes, until stiff, pack into a container and finish freezing in your freezer (several hours is usually long enough).

Tips:

You can add 2 tsp. of cocoa per cup of Vanilla Almond Breeze if you want chocolate ice-cream, but only have vanilla Almond Breeze. Also fresh fruit and juice added to the mix can be a nice change of pace with this, giving a nice creamy Sorbet!

*The vanilla version of this ice cream is great on GFCF pie.