Think I’ve pretty much got the hang of Huel ice creams. They were always fine if consumed straight after churning but often froze too hard when left in the freezer. Normally you should use lots of heating, sugar and heavy cream to keep ice cream softer but didn’t fancy that much so came up with own workaround using almond butter and coconut cream to maintain the texture and softness.
- Soak some black raisins in dark or spiced rum in the refrigerator overnight. Make sure all the raisins are covered so I found using a highball glass was ideal for this.
- Drain the raisins through a sieve and set them and the infused rum aside.
- Blend 150ml of coconut cream and 150g of almond (or any other nut you prefer) butter together on high until smooth and runny.
- With blender on low speed, slowly pour in half the reserved infused rum (or less if you like it milder) and one bottle of vanilla RTD until fully mixed in.
- Pour the mixture into your ice cream churner and start it going.
- When the mixture starts thickening, add the raisins progressively to ensure even distribution.
- Leave to complete and transfer to freezer container when finished. At this stage, I also added some drizzled layers of pure honey into the ice cream before returning to the freezer.
This recipe worked really well and made a very rich ice cream with a good rum punch. One thing to note, adding alcohol significantly alters the melting/freezing points of the mixture so you will find you need approximately 30% longer churning than usual. You could also use Chocolate RTD if you prefer instead of Vanilla.
If you do not want to use honey or sugar you can also make a simple syrup using your preferred granulated sweetener and add that to the mixture.
Final optional stage – use some bamboo skewers and a waffle cone to create some Instagram worthy ice cream aerobatics 
