Making good ice-cream does need an ice-cream maker and this vegan strawberry ice-cream is no exception. However if you have one, this is a good easy recipe for a vegan version. As is often the case, it was one of my sons that inspired me with a “dad, can we…..”.
Sometimes, I just can’t face it, but usually it’s a “maybe…. let’s see” from me. I quick check in the fridge to see if I had any vegan cream. Yes – there were a couple of cartons of Elm-lea double cream in danger of going out of date. So that’s settled then – just a question of picking up some fresh nicely ripe strawberries from our local greengrocer – Eades in Julian road.
A quick check on line for some ideas, and then just follow your intuition. I went with an approach that’s worked well in the past, some fresh fruit and some jam. The beauty with ice-cream is that you can just taste a bit as it’s going round to check the flavour, and sweetness levels. Not so easy with oven style dishes!
I have an ice-cream maker where you have to put the freezing bowl in the freezer before hand. Luckily I’d already done that, so it was just a question of telling my son how to do it. My suggestion is to add all the ingredients your going to use into a large jug and put in the fridge to chill down. That way you don’t run out of chilling power with the special bowl when you start to make it. Also bits don’t get stuck the bottom so easily if you pour it in bit by bit: when you make this delicious vegan strawberry ice-cream
My personal feeling is that the machines with built in refrigeration work much better, but they’re more prone to break-down. They also cost a lot more, and the freezer bowl type work well enough. I do think however there’s less of a tendency for the ice-cream to stick to the sides. This makes it easier to get the ice cream out at the end.
vegan strawberry ice-cream
- 1 ice cream maker
- 1 large jug 1 litre at least.
- 500 g Elm Lea, Oatly, Alpro vegan double cream substitute
- 30 g caster sugar
- 1 teasp vanilla essence
- 400 g ripe strawberries under ripe don't have much flavour
- 100 g strawberry jam I used Bonne Mamon low sugar
- remove the stalks from the strawberries and wash them
- cut into 4 and then again so they are no larger than 1cm in size
- place in the jug with the vegan cream
- add in the rest of the ingredients - in no particular order
- give the contents of the jug a really good stir to mix it all up thoroughly.
- Take the freezer bowl out of the freezer and place in your machine ready.
- pour the contents of the jug into the machine
- immediately place the paddle and lid on the machine and switch it on
- keep an eye on the machine as timings can vary. It will be roughly 25 minutes.
- while the machine is running, as it starts to thicken, check the taste - if it needs a little more sugar add it, but it should be in the right range and over sweet is not a good idea.
- remove bowl from machine it should look like this
- when it's done - dissassemble the machine and put the ice cream into a suitable container and place in the freezer to continue freezing
- when you want to use it, make sure you take it out a little before time as it does need to soften up a little to tast really good and creamy.