Desserts

Vegan Honeycomb Crunch Ice Cream

Prep 5 mins
Total 24 hours

Easy
Serves 4

NOTE: If oat milk and cream are not available, substitute with your favourite plant-based whippable cream and milk.

NOTE: During MIX-IN process, it’s okay for the ice cream to approach or touch the MAX FILL line.

Compatible with

Cooking mode

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18g vegan cream cheese
55g caster sugar
250ml oat milk
125ml whippable oat cream
1 ½ teaspoons vanilla extract
40g honeycomb pieces or vegan chocolate-covered honeycomb pieces, for mix-in

Utensils

Step 1

Mix cream cheese and sugar in a medium bowl until well combined.
Step 2

Add milk, cream and vanilla, and mix until sugar is dissolved.
Step 3

Transfer mixture to the empty tub. Place lid on tub and freeze for 24 hours.
Step 4

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5

Select ICE CREAM.
Step 6

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add honeycomb pieces to the hole and process again using the MIX-IN program.
Step 7

Once processing is complete, remove ice cream from tub and serve immediately.