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!

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.

This blitzed banana creation is gluten and dairy-free and ready in minutes. Just remember to put some bananas in your freezer. It’s lovely, creamy, and low in fat.

This Banana split overnight oats recipe is a healthy dessert-inspired breakfast that comes together fast and can be prepared the night before. It has the flavour profile of a banana split, creamy vanilla oats, fresh strawberries and bananas, and chocolate chips.

Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.

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

Try this indulgent Biscoff overnight oats recipe packed with protein, fibre, and flavour. Perfect for a quick vegan-friendly breakfast on busy mornings!

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 cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

A plant-based version of a French desert classic.