Neocate Ice-Cream


Time Required 90mins

Free from allergens: Wheat, Cows Milk, Peanuts and Tree nuts, and Soy


  • 12 scoops Neocate*
  • 360 ml cooled Boiled Water
  • ⅓ cup puree Pear, Apple or other preferred fruit
  • 2 tbsp. Rice Flour
  • 2 tbsp. Golden Syrup

*Always use the scoop provided in the Neocate tin.


  • Combine the Neocate and water, and mix as though you are making a formula.
  • Place the rice flour in a bowl and add a small amount of the Neocate formula to form a smooth paste. Gradually add the remaining Neocate formula stirring well.
  • Place this mixture in a saucepan and place over a moderate heat for 3 – 4 minutes to allow the mixture to thicken. Stir constantly to prevent lumps forming.
  • Cool, and then add the puree fruit and golden syrup and mix well.
  • Pour this mixture into a ice cream tray or cake tin and place in the freezer until ice starts forming around the edges (approximately 1 hour). Do not allow the mixture to completely freeze.
  • Pour the cold mixture into a bowl and beat with an electric whisk or mixer until the mixture is light and frothy. This will take about 3 minutes.
  • Return this mixture to the ice cream tray and freeze until set.
  • To serve, flake the ice cream with the side of a fork. The ice cream will have a sorbet-like consistency.


  • This recipe can easily be doubled.  It may take longer for the mixture to form ice around the edges.