Seasonal ice cream is always best! This recipe is great for strawberries that are a little soft and overripe. This vegan ice cream is creamy and easy to make – a real crowd pleaser on a hot summer's afternoon.
|600 g||strawberries — hulled and halved|
|70 g||castor sugar|
|1 1/2 tbsp||sumac|
|1||lemon — zest and juice|
|2 sprigs||fresh mint|
|1 tin||coconut cream|
|1 tin||coconut milk|
|100 g||castor sugar|
|2 tsp||corn flour|
|1/4 tsp||maldon salt|
|1 tsp||vanilla extract|
To roast the strawberries
Mix all the ingredients together in a roasting dish and roast at 200°C for 20 minutes or until soft. Set aside and allow to cool once they are done roasting.
To make the ice cream base
In a saucepan, whisk all the ingredients together. Stir continuously over a medium heat until thickened. Set aside and allow to cool.
Once the strawberries have cooled, mash them with a fork and then add them along with their cooking syrup to the cooled ice base. Gently mix.
Chill the mixture in the fridge.
Churn in an ice cream machine according to manufacturer’s setting. This should take only about 20 minutes if the mixture is cold before it goes into the ice cream machine.
Once done churning, store the ice cream in a freezer-safe container.
Serve with fresh strawberries.
When serving homemade ice cream, it is best to take it out of the freezer 15–20 minutes before serving, to allow for an effortless scoop.