Vegan Ice cream is a summer staple in our house. There are a lot of good Vegan Ice Creams available these days in the supermarkets, but a lot of them use nuts as a base or have may contain warnings. Since I’m allergic to nuts our options are limited, and there is always the dreaded ‘may contain’ warning which stops a lot of allergy folk in their tracks. Also…they are crazy expensive.
I tried to make ‘no churn’ ice cream but I found that I didn’t have the patience (or maybe arm power) for getting it out of the freezer and mixing it, nor do I like the ice creams that are made with dates. Don’t get me wrong, I love dates, just not in my ice cream. So after a lot of faffing about, I bought an ice cream maker. Life is much easier with an ice cream maker so if you’re a fan of dairy and egg free ice cream it is worth the investment!
Ice cream isn’t quick to make, so if you’re in the mood start in the morning so you can have some lovely ice cream in the afternoon.
Here is our favourite Strawberry Vegan Ice Cream recipe:
Vegan Strawberry Ice Cream
Equipment
- ice cream maker You can churn it yourself every hour or so over 4 hours if you don't have an ice cream maker
Ingredients
- 400 grms Strawberries Or a mix of red berries, like Raspberries if you like
- 1/4 cup Granulated Sugar
- 1 tsp Lemon Juice
- 3 cups Coconut Cream
- 2 tbsp Golden Syrup
- 1/3 cup Caster Sugar
- 2 tsp Vanilla
- 1/2 tsp Xanthan Gum or Cornflour
Instructions
- Chop the Strawberries up, and cook briefly with the 1/4 cup sugar and lemon juice. Add a splash of water if needed. Put to one side an allow to cool.
- Mix the Coconut Cream, Syrup, Sugar, Vanilla and Xanthan Gum together until you've a smooth batter. Stir in the berries, and either up into your ice cream maker and churn for 2 hours, or pop in the freezer and manually churn it every 45 minutes or so. Churn 4 times. If you are using an ice cream maker then after two hours pop it in a container in the freezer.
- As this has no preservatives it does go hard. You'll need to pull it out of the freezer for 10-15 minutes before you can scoop it. If you like 'soft scoop' then eat it after the two hours in the machine - its a lovely consistency then too!
If you’d prefer Chocolate – have a look here:
Fancy something to go with your ice cream? Cupcakes are always great.https://www.allergymums.co.uk/vegan-cookies-and-cream-cupcake/
