Recipe
Vanilla ice cream
Recipe highlights
Total cooking time:
20 minutes to prepare
Category:
Low Protein Diet - Exchange value 2* (exchange per serving 0)
Servings:
6
Ingredients**
- 200mls Sno-Pro
- 1 tbsp custard powder
- 2 tsp vanilla bean paste
- 3 tbsp runny honey
- 100g vegan cream cheese
- 200mls vegan double cream
- 2 tsp olive oil
Method
- Heat the Sno-Pro over med low heat until simmering.
- Mix the custard powder with 2 tbsp of cold water to a smooth paste.
- Once the Sno-Pro is simmering add the custard paste and with a whisk mix together whisking until the custard has thickened cook for 2–3 minutes.
- Remove from the heat and pour the custard into a bowl, add the vanilla, honey and oil whisk to combine and cover with cling film and allow to cool, place in the fridge until cold.
- Once the custard is completely cold adding the cream cheese, and vegan double cream whisk together until soft peaks.
- Place into a container with a lid and place in the freezer, every 20 minutes take out the ice-cream and shake in the container this will help churn the ice cream stopping big ice crystals to form do this 3 times then place the container in a zip lock bag and freeze overnight.
Chef's tips:
- To change the flavours of the ice-cream, add 5g of freeze-dried fruit like raspberries or strawberries to the cooked custard with the vanilla, honey and oil.
- Adding different flavours to your ice cream will increase the amount of time it will take to freeze.
- The ice cream should be soft scoop remember to always keep in the container and zip lock bag.