8 servings
Prep: 5 mins,
Cooking: 20 mins,
Chill/rest/proof: 1 hr 20 mins
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.
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Ingredients (11)
For the sumac-roasted strawberries
600 g | strawberries — hulled and halved |
70 g | castor sugar |
1 1/2 tbsp | sumac |
1 | lemon — zest and juice |
2 sprigs | fresh mint |
For the ice cream base
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 |
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