Coconut-almond ice cream

Soak agar (2 g) and inulin (20 g) in almond milk (200 g). Let this mixture steep for 10-15 minutes to allow the agar to swell well.

Then bring the mixture to a boil and cook for 1-2 minutes, adding allulose (60 g) and salt (1 g). After that, let the mixture cool to room temperature.

When the milk base has cooled, add almond paste (40 g) and mix thoroughly.

Then add coconut cream (300 g) and mix again until smooth.

Leave the mixture in the refrigerator for a while to cool and thicken, resulting in a mousse-like consistency.

After that, whip the mixture with a mixer until light and airy.

Transfer the mixture to a container and place it in the freezer.

Every 1-2 hours, stir the ice cream to prevent the formation of ice crystals. Repeat this process for 2-3 hours.

Before serving, let the ice cream sit in the refrigerator for about 5 minutes for easier serving.