Basic no-churn hazelnut ice cream
100g Planet Plant-Based date syrup
200ml coconut milk from a can
120g Planet Plant-based hazelnut butter
250g white beans, well rinsed and drained (equals one can)
To a high speed blender add all the ingredients and blend on high for 1-2 minutes or until the mixture froths up and becomes paler in color. If your blender isn’t super strong make the milk base first by adding water, hazelnut butter, coconut milk, date syrup and vanilla. Blend until smooth. Add rinsed beans to the ice cream base, run the machine on high until very smooth - about a minute.
Pour the ice cream mixture in a freezer safe container, cover and freeze overnight.
Remove the ice cream block from the freezer and allow to thaw for 30 minutes. Roughly cut the block into smaller pieces, add those to the blender and blend on low, pushing the pieces down with a tamper until thick, ice cream like consistency. Return to the freezer to firm up slightly if you prefer a harder consistency. Scoop and enjoy.
The basic concept of this recipe (nut butter + coconut milk + bean + sweetener base) works to create a variety of flavours, e.g. sub cashew butter and a light coloured sweetener to make vanilla ice cream and customise it with fresh or frozen fruit, chocolate.