WATCH: How to make vegan sumac-roasted strawberry ice cream

8 servings Prep: 5 mins, Cooking: 20 mins, Chill/rest/proof: 1 hr 20 mins
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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.

By Bianca Jones November 23 2020
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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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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.

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