Sweet mince ice cream

Use to make this years ago for the kids just by getting a tub of vanilla ice-cream (spew yuck hate the stuff personally) and transferring into a large bowl, allowing it to soften and then adding mince from a jar,(yes I know I should make my own in June ready for the big event of the year but I dont.) mixing together and re-freezing and they all enjoyed it very much.


I love sweet mince but do not buy them because they are the one thing I cannot resist no matter how hard I try,  you cant just eat one, it has to be 3 or 4 or 5 or......and as they are full butter recipes then they cripple me for days afterwards.

So decided as I have my gaggia gelatiere ice cream maker I would make some dairy free mince ice-cream.


I have tried this using 2 different methods. First off I was given some Alpro soya custard a while back along with some cream (used here), and wasn't sure of a use for the custard. So as I had bought a rake of alpro soya cream last week as they were on special offer and thought I would combine the two and see the result. I am sure in my internet trawling I had come across an ice-cream recipe that used custard in its ingredients but I cant find it again...anyway...onto the story.

I mixed the packet of custard with a tub of cream and approx 100g mince, this may not look much but this ice-cream matures and the flavour intensifies if you leave it so beware its not too overpowering. I dint add sugar as the custard was already sweetened. 15 mins in the ice-cream maker and it was ready.

LHS is the custard ice-cream, RHS the milk one

second off I decided today to use the recommended recipe from the book Philips sent me, the vegan scoop
The vegan scoop basic recipe is

1 cup soya milk ( works just as well with oat and rice) and I make my own thanks to Nick at uk juicers
2 tablespoons arrowroot powder
2 cups Alpro soya cream
3/4 cup sugar

combine approx 1/4 milk with the arrowroot.
put soya creamer, sugar and the remaining 3/4 milk into a pan and bring to the boil.
Remove from heat and add the first 1/4 milk with arrowroot in, the mixture thickens.
Refrigerate for 2-3 hrs minimum then use mixture in your recipe just by adding flavouring.

Add this mix along with 100g mince and make your ice-cream as normal.

Both very yummy they were too. They stay nice and soft in the freezer, even days later there was no warming up needed, they both scooped straight from the freezer.

Make a nice seasonal ice-cream for anybody as you really cannot taste the milk at all, and would not know it was dairy free.