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Made with Moo Free: Bunnycomb Ice Cream

Made with Moo Free: Bunnycomb Ice Cream

We’ve got a new Made with Moo Free recipe we think would great for the upcoming Summer heat. It’s Bunnycomb Ice Cream from Susan.

Bunnycomb Ice Cream


  • 1/4 pint Elmea plant double cream substitute.
  • 4 eggs (alternatives can be used such as Flaxseed, chia seed or agar agar powder).
  • 4 tablespoons caster sugar.
  • 150g Bunnycomb bars.


  • 3 large bowls
  • Electric whisk
  • Airtight tub around 1 litre size
  • Freezer

Method (assumes you are using eggs)

  1. Separate the eggs and put the yolks and whites in to separate large bowls.
  2. Whisk the egg whites to stiff peaks.
  3. Add the sugar to the egg yolks and whisk until light in colour and fluffy.
  4. Put the Elmlea into the largest bowl and whisk to soft peaks.
  5. Roughly chop the bunnycomb bars and add to the cream.
  6. Fold everything together carefully until well combined but being careful not to knock the air out of the mixture.
  7. Put in the freezer and leave for at least 4 hours.

Serve and enjoy!