Cool off on those lazy summer days with some of our favourite ice cream ideas

Caramel Cashew Ice Cream Bars

Makes: 12 bars

Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate.

For the ice cream:

• 250g (8.8 oz) raw cashews, soaked 3+ hours and drained

• 105g (3.7 oz) maple syrup

• 120g (4.2 oz) full-fat coconut milk

• 1 tsp vanilla extract

For the caramel:

• 70g (2.4 oz) tahini (or nut/seed butter of choice)

• 150g (5.2 oz) pitted Medjool dates, soaked for 30 minutes

• 50g (1.7 oz) coconut oil

• ¼ tsp salt

• ½ tsp vanilla extract

• 1-2 tbsp water, as needed

• 125g (4.4 oz) roasted chopped cashews (or peanuts)

• 115g (4oz) dark chocolate, melted

1 Blend ice cream ingredients until very smooth.

2 Pour into a loaf pan lined with parchment paper, and freeze.

3 Blend caramel ingredients, adding water one tablespoon at a time as needed (some chunks are OK).

4 Spread on top of the ice cream layer, top with chopped cashews. Press in lightly.

5 Freeze overnight, then slice into bars, coat in melted chocolate, and chill until set.

• Recipe from Feasting on Fruit, feastingonfruit.com, @feastingonfruit.

Horlicks Vegan No-Churn Ice Cream

Serves: 12

This is very quick and easy to prepare, and the Horlicks Vegan gives it a great flavour!

• 125g (4.4 oz) Horlicks Vegan

• 1 x375ml (12.6 fl oz) tin vegan condensed milk

1 Whisk together the vegan cream, vegan condensed milk and Horlicks Vegan until soft peaks form.

2 Place into a suitable container and freeze overnight.

3 Your fuss-free ice cream is now ready to enjoy.

• 600ml (20.2 fl oz) vegan double cream • Recipe by Horlicks, horlicks.co.uk

Mango and Blueberry Coconut Sorbet

Serves: 6-8

This sorbet is perfect on a hot day, it’s light, creamy and very refreshing!

• 550g (19.4 oz) mango

• 260g (9.1 oz) blueberries

• 400g (14.1 oz) tinned coconut milk

• 170g (6oz) agave syrup

• 200g (7oz) caster sugar

1 Chop up your mango and set it to one side.

2 In a high-powered blender (e.g. NutriBullet), combine 270g (9.5 oz) coconut milk, 115g (4oz) agave syrup, 135g (4.7 oz) caster sugar and the mango. Blend it all together until smooth, then set aside in a bowl.

3 Repeat the process with the blueberries and remaining ingredients – 130g (4.5 oz) coconut milk, 55g (1.9 oz) agave syrup and 65g (2.2 oz) caster sugar.

4 Into your chosen tin (we used a 13 x 23 x 7cm loaf tin) pour the sorbet mix, alternating between the two so you get some layers. Then use the end of a spoon to swirl them together to create the pattern within and on the top.

5 Place your sorbet in the freezer for a minimum of 6 hours to allow it to fully set. When it’s set, it’s ready to eat and enjoy!

• Recipe by Charlotte Emily, thecharlotteemily.com, @thecharlotteemilyy

Healthy Raspberry Sorbet

Serves: 4

Sweeten up your summer with this zesty raspberry sorbet.

• 400g (14.1 oz) frozen raspberries

• 4 tbsp Sweet Freedom FRUIT SYRUP

• 60ml (2 fl oz) warm water

1 Add all of the ingredients to a high-speed food processor or blender, and blend until smooth.

2 Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 1-2 hours or until firm.

3 Serve with fresh raspberries and a drizzle of FRUIT SYRUP.