Ice Cream

Caramel Cashew Ice Cream Bars

Makes: 12 bars

Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate.

For the ice cream:

• 250g (8.8 oz) raw cashews, soaked 3+ hours and drained
• 105g (3.7 oz) maple syrup
• 120g (4.2 oz) full-fat coconut milk
• 1 tsp vanilla extract

For the caramel:

• 70g (2.4 oz) tahini (or nut/seed butter of choice)
• 150g (5.2 oz) pitted Medjool dates, soaked for 30 minutes
• 50g (1.7 oz) coconut oil
• ¼ tsp salt
• ½ tsp vanilla extract
• 1-2 tbsp water, as needed
• 125g (4.4 oz) roasted chopped cashews (or peanuts)
• 115g (4oz) dark chocolate, melted

1 Blend ice cream ingredients until very smooth.

2 Pour into a loaf pan lined with parchment paper, and freeze.

3 Blend caramel ingredients, adding water one tablespoon at a time as needed (some chunks are OK).

4 Spread on top of the ice cream layer, top with chopped cashews. Press in lightly.

5 Freeze overnight, then slice into bars, coat in melted chocolate, and chill until set.

• Recipe from Feasting on Fruit, feastingonfruit.com, @feastingonfruit.

Horlicks Vegan No-Churn Ice Cream

Serves: 12

This is very quick and easy to prepare, and the Horlicks Vegan gives it a great flavour!

• 125g (4.4 oz) Horlicks Vegan
• 1 x 375ml (12.6 fl oz) tin vegan condensed milk
• 600ml (20.2 fl oz) vegan double cream

1 Whisk together the vegan cream, vegan condensed milk and Horlicks Vegan until soft peaks form.

2 Place into a suitable container and freeze overnight.

3 Your fuss-free ice cream is now ready to enjoy.

• Recipe by Horlicks, horlicks.co.uk

Mango and Blueberry Coconut Sorbet

Serves: 6-8

This sorbet is perfect on a hot day, it’s light, creamy and very refreshing!

• 550g (19.4 oz) mango
• 260g (9.1 oz) blueberries
• 400g (14.1 oz) tinned coconut milk
• 170g (6oz) agave syrup
• 200g (7oz) caster sugar

1 Chop up your mango and set it to one side.

In a high-powered blender (e.g. NutriBullet), combine 270g (9.5 oz) coconut milk, 115g (4oz) agave syrup, 135g