We get a lot of people asking us how to make vegan ice cream, so we've tried and tested loads of different options (the team were starting to get sick of the daily ice cream party) and have created this divine recipe, loaded with sweet honeycomb pieces for the perfect balance of smooth and crunchy.
<item-todo-done>5 tbsp golden syrup<item-todo-done><item-todo-done>2 tsp bicarbonate of soda<item-todo-done><item-todo-done>200 sugar<item-todo-done>
<item-todo-done>2 tbsp Biscoff spread<item-todo-done><item-todo-done>250ml plant-based whipping cream - we used oat<item-todo-done><item-todo-done> Large pinch of sea salt<item-todo-done><item-todo-done>1 x 320g can of plant-based sweetened condensed coconut milk<item-todo-done>
1 large mixing bowl | Line a baking tray with parchment paper | Airtight container