It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

A plant-based recipe of a salty-sweet, gooey mug cakes. Using a microwave and a cup, those cakes are ready in just two minutes .

Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.

This relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.

A plantanisation of doughnuts.

Make your plant-based cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.

Healthy plant-based beetroot ice cream.

I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.