There are many, many older house in the UK and I don't suppose that many of them have been retro
For my vegan friends. You do need an ice cream maker for this unfortunately. I remember my mother used to make ice cream in the freezer without any machines. We used to have ice trays with removal dividers. I assume you can still buy those. She used to take out the dividers and put the ice cream mix in the trays. It was good.
Chocolate Cashew Vegan Ice Cream
Source: Rick Martinez, Bon Apétit
1 vanilla bean, split lengthwise
4 oz vegan, soy lecithin-free, dark chocolate, chopped
½ cup plus 2 tablespoons organic or granulated sugar
3 Tbs unsweetened cocoa powder
½ tsp kosher salt
1 cup virgin coconut oil, melted, cooled slightly
1. Place vanilla bean and cashews in a large bowl and add 2 cups boiling water. Cover and let sit at room temperature at least 12 hours (hydrating the cashews thoroughly is key for a silky, smooth ice cream).
2. Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
3. Transfer melted chocolate and cashews and their soaking liquid to a blender. Scrape in seeds from vanilla bean; discard pod. Add sugar, cocoa powder, and salt. Purée until smooth, about 30 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy.
4. Immediately process cashew mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
5. Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
6. Do Ahead: Cashews can be soaked 3 days ahead; cover and chill. Ice cream can be made 1 month ahead; keep frozen.
Yield: 1 Quart
Have a great day