# Tried to make ice cream with Huel Black Edition

**URL:** <https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266>\
**Category:** Recipes\
**Created:** [February 6, 2021, 11:57pm UTC](https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266 "2021-02-06T23:57:03Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![sentamalin](https://yyz2.discourse-cdn.com/flex030/user_avatar/discourse.huel.com/sentamalin/32/3858_2.png) [@sentamalin](https://discourse.huel.com/u/sentamalin)\
**Post date:** [February 6, 2021, 11:57pm UTC](https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266/1 "2021-02-06T23:57:03Z")

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![Huel Black Edition Ice Cream in a bowl with Huel Hot Pot](https://canada1.discourse-cdn.com/flex030/uploads/huel2/original/2X/c/c55cbd1f66302c9a6a25a47c0a6ba2c99f4d96eb.jpeg)

So, my usual comfort food is either Taco Bell or takeaway Chinese food, but occasionally I really want some ice cream. Normally, my cravings for ice cream don’t really align with a meal, which makes it difficult to have it when I want, and it doesn’t work as a snack alone. So I decided to try and make a frozen version of Huel that wasn’t a popsicle.

My first attempt without looking up other recipes for ice cream based on protein shakes or meal replacement shakes, I assumed that a Huel shake base would work more like a sorbet base than a cream base. As such, I attempted to make a frozen Huel dessert like a sorbet, using a combination of alcohol to help lower the freezing point and avoid it turning into a gigantic block of ice, and using meringue to help incorporate more air into the final product.

## Ingredients

- 2 prepared servings of Huel Black Edition Salted Caramel
- 1 shot Amaretto
- 1 tsp Vanilla Extract
- 2 Egg Whites
- Cream of Tartar
- Cinnamon
- Nutmeg

## Steps taken

 ![Ice cream maker outside in the snow next to a snow shovel](https://canada1.discourse-cdn.com/flex030/uploads/huel2/original/2X/a/ae6dbaab30fd5f23a063a1ee24d083b467366681.jpeg)

First I created a quick meringue with the two egg whites and some cream of tartar, beating them into stiff peaks. Then I mixed the rest of the ingredients together and poured it into an ice cream maker. I let it churn for a bit according to my maker’s directions and added the meringue into the maker just before the churn finished. Afterwards, I poured the mix into a chilled bread loaf pan, covered it in plastic wrap, and stuck it in the freezer to further set.

## Results

It, well, its taste reminded me of eating Halo Top, which by all accounts means a successful frozen confection. The experience was definitely not like eating full-cream ice cream, and the texture still ended up a bit icy after it set. In addition, the entire top layer froze solid on me in the fridge. The middle was still scoopable and reminded me of a slightly-melty ice cream, which at least was a consolation as I worried I basically made a loaf-sized popsicle.

## Sorbet method is so-so; any suggestions?

I think I ended up with something passable for those times when I want a frozen treat to accompany a meal, or to just have ice cream at times when an actual serving of ice cream wouldn’t work. However, the sorbet method definitely didn’t make the product I was thinking I would end up with.

Of course I did searching on the Internet on alternative methods after I attempted this experiment and a lot of them suggested using Greek yogurt. I might try that next time. Any other things I could try to make a, well, better end result?

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**Author:** ![KellyMc](https://yyz2.discourse-cdn.com/flex030/user_avatar/discourse.huel.com/kellymc/32/3845_2.png) [@KellyMc](https://discourse.huel.com/u/KellyMc)\
**Post date:** [February 7, 2021, 3:10pm UTC](https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266/2 "2021-02-07T15:10:42Z")

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What about making it into a custard? (You would have to cook it and I don’t know what that would do to the nutritional value of the Huel). I used to make custard in my freezer and it turned out great. (Unfortunately I no longer have the exact recipe that I used.) It may have been luck, but my home freezer did a fantastic job of freezing it perfectly.

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**Author:** ![sentamalin](https://yyz2.discourse-cdn.com/flex030/user_avatar/discourse.huel.com/sentamalin/32/3858_2.png) [@sentamalin](https://discourse.huel.com/u/sentamalin)\
**Post date:** [February 7, 2021, 3:30pm UTC](https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266/3 "2021-02-07T15:30:06Z")

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> [@KellyMc](#):
>
> What about making it into a custard?

I worry about cooking Huel powder in this context as well, but I’d imagine that it’d work well with a custard base, too. For my needs, I would need to be careful with how many carbs I add into the mix, but I’d imagine it could work swimmingly if you, say, make a custard ice cream base and then utilize Huel like a mix-in.

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**Author:** ![Maksim\_Huel](https://yyz2.discourse-cdn.com/flex030/user_avatar/discourse.huel.com/maksim_huel/32/3876_2.png) [@Maksim\_Huel](https://discourse.huel.com/u/Maksim_Huel)\
**Post date:** [February 8, 2021, 2:14pm UTC](https://discourse.huel.com/t/tried-to-make-ice-cream-with-huel-black-edition/10266/4 "2021-02-08T14:14:50Z")

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@sentamalin you my friend are an innovator! Was the process fun and something you would do again? 😍