Huel ice cream, anyone?

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When I lived in Malaysia, I made Huel ice cream quite a bit. The powdered ones were OK, but RTD’s made better ice cream for taste and texture IMH. I used an electric ice cream and gelato maker with a built-in compressor so it was extra easy to do with no prep and ready in under an hour. Cinnamon Swirl RTD with some honey swirled in near the end of the churning was a favourite as was Rum & Raisin using vanilla or chocolate as a base. Always went a bit heavy handed with the rum though that slowed the freezing time down. And my mental faculties.

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