1. Heat the Sno-Pro over medium-low heat until simmering.
2. Mix the custard powder with 2 tbsp of cold water to a smooth paste.
3. Add the custard paste to the Sno-Pro and whisk until thickened. Cook for 2–3 minutes.
4. Remove from heat, add vanilla, honey, and oil. Whisk and refrigerate until cold.
5. Add cream cheese and vegan double cream. Whisk until soft peaks form.
6. Freeze in a container - shake 3 times, every 20 minutes. Then freeze overnight.

Chef tips:

• To change the flavours of the ice cream, add 5g of freeze-dried fruit like raspberries or strawberries to the cooked custard with the vanilla, honey and oil
• Adding different flavours to your ice cream will increase the amount of time it will take to freeze
• The ice cream should be soft scoop so remember to always keep it in the container and zip lock bag

Important notice

Protein Exchange Value** Per Serving: 0

**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
 
Loprofin Sno-Pro is a Food for Special Medical Purposes, for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet and must be used under medical supervision.
 
Always follow the advice of your Healthcare Professional before making any changes to your diet.
 
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
 
Always check allergens for individual ingredients and product labels.

The chef's tip has not been taken into account when calculating the nutritional values. Consult your dietitian for more information.