England’s ready-made ice-cream business is valued at £2.5 billion, with 14% as plant-based brands. But making your own ice-cream is easy. Get a simple ice-cream maker: put ingredients in a chilled bowl, turn it on for ice-cream in 20 minutes that tastes nicer and has more variety (but only lasts a couple of months. Keep recipes away from pets, due to toxic ingredients (including chocolate).
This 2-Ingredient Chocolate Ice Cream (Rainbow Nourishments) uses vegan fudge sauce (if you can’t find it, shops sell vegan caramel sauce) and a tin of coconut milk (chill it overnight then pour off the water to make ‘coconut cream’). Good brands are Biona and Nature’s Harvest (neither use monkey slaves to harvest coconuts).
No-Churn Chocolate Ice Cream (Addicted to Dates) is easy to make with 6 simple ingredients (again a can of coconut milk/cream) along with vegan condensed milk (you can find this in stores under brand name Nature’s Harvest or Carnation even makes its own version now).
Vegan Mint Choc Chip Ice Cream (Crowded Kitchen) is a simple no-churn recipe made in a blender, using a few simple ingredients. It’s refreshing and natural, and tastes better than store-bought.
good brands of vegan choccy ice-cream
Get out of the supermarket and into the health shop! There are far better brands than the main ones found in the freezer (most supermarkets have one or two not-very-good brands than ‘posh brands’ that need a second mortgage to buy). Cecily’s was founded by a stressed-out businsswoman who upped sticks to her childhood home of Cornwall to launch plant-based ice-creams!) We also like Booja-Booja (from Norfolk – expensive but worth it!).
