Had a go at making some Huel Ice Cream using a Cuisinart ice cream and gelato maker. Incredibly easy to do as the machine has its own freezing unit and came out with a great texture and taste. Ice Cream is never going to be super healthy but worked out the nutrition profile and its heaps better than store bought.
It churns fine and if you are planning on eating it all when its made there’s no problem. The issue I had is that because of the lack of sugar it freezes VERY hard when its stored.
I tried a new version using Banana RTD and made a banoffee sundae. To try and stop it going too hard in the freezer I split the mixture in the ice cream maker – one bottle of RTD and 500ml of plain Greek yogurt to replace the heavy cream. I added some simple syrup made with granulated sweetener and some caramel & honey.
It all tasted fantastic with a nice texture but overnight in the freezer still was quite hard – much better than before but still had to leave it out a bit to soften up again.
For the sundae I served it with caramel popcorn, crunchy peanut butter and warm sauce made from vegan cream cheese and salted caramel whisked up which tasted too good.