DIY: Ice Cream
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Here are 3 easy to make at home ice cream recipes - all you need is a blender and ice cube trays.
Serves 1-2 people
Cashew Ice Cream
Ingredients (when in italics available from the van)
135g cashew pieces (approx £2)
1 1/2 cups / 350ml milk of choice (use our oat milk powder, approx 50p!)
up to 5 tablespoon sweetener of choice
pinch salt
enjoy as is or experiment with adding flavouring : cinnamon, desiccated coconut, cocoa, dates, fruit, chocolate chips, raisins etc
Total cost from Incredible Bulk approx £2.50
Method:
Soak cashews - cold water around 6hrs or to speed up process soak in boiling water 2hrs. Once soft drain your cashews and add to blender with all other ingredients (if you are adding flavouring think about how you want it - either blended in or if you want chunks'/texture add to the mix later). Blend until smooth. If adding texture stir in your ingredients - i.e chopped up dates for caramel bites! Pour mix into ice cube trays and pop in freezer to freeze fully - 12/24hrs. Once frozen add cubes to blender and blend until smooth. Mix can be enjoyed straight away or you can pour into container and store in freezer until ready to eat.
Hidden Bean Chocolate Ice Cream
Ingredients (when in italics available from the van)
Approx 100g cooked beans - black bean or butter beans work best - if using dried you’ll need around 50g butter beans and 75g black beans (approx 40p)
250ml milk of choice (use our oat milk powder, approx 40p!)
20g dark chocolate buttons (approx 75p)
2 tablespoon cocoa powder (approx 25p)
1-2 tablespoon sweetener of choice
Total cost from Incredible Bulk approx £1.80
Method:
If you need to prepare your dried beans - they’ll need soaking overnight and then cooking until soft. Once soft drain your beans and add to blender with all other ingredients. Blend until smooth. Pour mix into ice cube trays and pop in freezer to freeze fully - 12/24hrs. Once frozen add cubes to blender and blend until smooth. Mix can be enjoyed straight away or you can pour into container and store in freezer until ready to eat.
Fruit Ice Cream
Ingredients (when in italics available from the van)
400ml can full fat coconut milk
upto 100ml sweetener of choice
80-100g fruit of choice
Method:
Combine all ingredients in blender and blend until smooth. Pour mix into ice cube trays and pop in freezer to freeze fully - 12/24hrs. Once frozen add cubes to blender and blend until smooth. Mix can be enjoyed straight away or you can pour into container and store in freezer until ready to eat.
Cashew Ice Cream inspired by Chocolate Covered Katie and Hidden Bean Chocolate Ice Cream from Emmie Keefe and Fruit Ice Cream from Spicey Moustache
Zero Waste Tips
Buy ingredients from your local zero waste store to avoid single use packaging.
Look for refillable sweeteners or packaged in easy to recycle glass jars