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

1. Heat the Sno-Pro over med low heat until simmering.
2. Mix the custard powder with 2 tbsp of cold water to a smooth paste.
3. 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.
4. 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.
5. Once the custard is completely cold adding the cream cheese, and vegan double cream whisk together until soft peaks.
6. 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.