Vegan Strawberry Ice Cream
Vegan strawberry ice cream - this delicious roasted strawberry ice cream is easy to make, smooth, creamy and so refreshing! It is packed with strawberries in both the ice cream and the strawberry swirl and can be made with either fresh or frozen ones.
Servings 1.3 litres
Ingredients
Roasted Strawberries:
- 450 g (1 lb) fresh or frozen strawberries (hulled weight)
- 45 g (2 Tablespoons) golden syrup
- 2 teaspoons balsamic vinegar
Ice Cream Base:
- 100 g (⅔ cup) unroasted cashews
- 15 g (2 ½ Tablespoons) porridge (rolled) oats
- 430 ml (1 ¾ cups + 1 Tablespoon) unsweetened non-dairy milk (soy is best)
- 85 g (7 Tablespoons) caster or granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ Tablespoons lemon juice
- pinch salt
- 2 Tablespoons vodka (optional)
Strawberry Swirl:
- 200 g (7 oz) fresh strawberries roughly chopped
- 40 g (2 Tablespoons) golden syrup
- 1 Tablespoon lemon juice
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Chop the strawberries into halves (or quarters if they are large). If they are whole frozen ones you can roast them for 5-10 minutes first until they defrost, then snip them up with kitchen scissors.
- Spread the strawberries out in a single layer in a roasting tin and drizzle over the golden syrup and balsamic vinegar, roast in the oven for about 30 minutes if fresh and 40 if frozen, until the strawberries are well cooked, slightly darkened in colour and the juices have become syrupy.
- Meanwhile, place the cashews in a heatproof bowl, cover them with plenty of boiling water and leave to soak for 30-60 minutes.
- Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 5 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Place the roasted strawberries and their juices into a blender. Drain the cashews and add to the blender along with the oat mixture, the rest of the milk, the vanilla extract, lemon juice, a pinch of salt and the vodka if using.
- Blend until very smooth, scraping down the sides as necessary. Pour the mixture through a fine mesh sieve into a large jug or bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- To make the strawberry swirl, place the strawberries, golden syrup and lemon juice in a pan and bring up to a simmer. Cook for about 5 minutes until reduced slightly then remove from the heat, allow to cool and refrigerate until cold.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Spoon some of the compote into a freezer proof container, spoon half of the ice cream on top then spoon over more of the compote, the rest of the ice cream, then more compote. Use a knife to gently swirl it together slightly.
- Freeze for about 4 hours until firm. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.