Nothing screams summer more than strawberries and (ice) cream, and you can make this recipe with a plant based milk of your choice. Once you’ve cracked this recipe you can try it with any jam or puree of your choice for a fresh and fruity scoop. Find more recipes like this in our Plant Based Recipe Collection.
Makes 1 litre (1 ¾ Pints)
Add the plant based milk and strawberry jam into your blender or jug, blend for 10 seconds.
Add the xanthan gum into the mixture gradually while blending, for about 30 seconds.
Pour in the melted coconut oil in a steady stream while blending, for about 30 seconds.
Add the salt and blend for a further 10 seconds.
Pour into an ice cream machine and churn to a soft set, following the manufacturer’s instructions. For soft and smooth ice cream, serve straight away.
For perfect scoops, empty into a freezer-proof container to freeze for at least 4 hours. Remove from the freezer and allow the ice cream to soften for 15 minutes before scooping.
Serve with chopped fresh strawberries. Delicious!
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