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 coconut parfait which wasn’t parfait (perfect) due to small mistakes on my side. But still, delicious and plant-based, perfect to start the day.

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.

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

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.

A simple breakfast recipe full of vitamins, minerals, proteins and carbs based on oats soaked overnight. Add or swap the ingredients to make endless combinations.

This is a quality blast of coffee that really balances out the sweetness of the granola.

I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.

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 .

A plant-based version of a French desert classic.