Hummus Ice Cream
Recipe by Theo Michaels, a Masterchef semi-finalist, celebrity chef with regular appearances on This Morning and BBC Radio, private dining chef, restaurateur and author. He is known for creating elegant village food – inspired by his Greek heritage, as well as healthy, fast and innovative spins on classic family favourites. Click here for more information about his books, recipes and cooking adventures (he’s currently on a tour of Thailand cooking for VIPs in the best resorts!). He has created this unique Hummus Ice Cream recipe in honour of International Hummus Day on Saturday May 13th!
“So, who knew you could make ice cream out of chickpeas!? I’ve purposely created this recipe to be ‘free-from’. It’s gluten free, dairy free, it’s pretty much everything free – if it was anymore ‘free-from’ you’d be eating frozen air!
The following recipe is perfect for experimenting with and adding other flavours to. The use of olive oil in ice cream has been done for many years but in this instance it really helps give the hummus ice cream some texture as it is void of any cream or milk ergo fat.
- Try adding different flavours into the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream.
- If you are not after a 100% ‘free from’ ice cream swap the soy milk for almond milk.
- Try to use a light or fruity olive oil and avoid peppery ones unless you fancy that!