A dairy-free ice cream alternative, so ‘creamy’ no one will know it’s vegan? Yes, it’s true! Black pepper may seem an odd ingredient in a dessert, but it really enhances the strawberry flavour, without the end result tasting peppery.
Cooking notes: plus cooling, overnight freezing and softening
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Yields:
6
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
385
Ingredients
400g
strawberries, hulled
Juice 1/2 lemon
2Tbsp.
icing sugar
1/4tsp.
freshly (and finely) ground black pepper
250ml
vegan whippable double cream alternative, chilled, we used Elmlea*
2tsp.
vanilla bean paste
370g
tin vegan condensed milk alternative, we used Carnation
150g
vegan cream cheese alternative, we used Philadelphia
To serve, optional, see GH tip
Vegan white chocolate
Freeze-dried strawberry pieces
Waffle cones
Directions
Step 1Finely chop 100g of the strawberries and set aside in a small bowl. Roughly chop remaining strawberries and add to a medium pan with the lemon juice, icing sugar and black pepper. Heat gently, stirring occasionally, until broken down and pulpy. Set aside to cool completely, then mash well with a fork. Stir 3tbsp of the strawberry purée into the chopped strawberries. Set both aside.
Step 2In a large bowl, using a handheld electric whisk, beat the double cream alternative and vanilla until firm – this takes longer than dairy cream, and will not go as stiff. Using a balloon whisk, gently beat in the condensed milk alternative, followed by the cream cheese alternative, and finally the strawberry purée, keeping in as much air as possible.
Step 3Scrape 1/2 the mixture into a rough 1.5 litre freezer-proof container, then dot over 1/2 the chunky strawberry mixture. Repeat with remaining nice cream and chunky strawberry mixtures. Stir once with a cutlery knife to ripple slightly, then cover and freeze overnight until solid.
Step 4To serve, allow to soften at room temperature for 10min before scooping into cones, if you like (see GH TIP).
TO STORE
Make and freeze up to 2 months ahead. Complete recipe to serve.
GH TIP
For an extra flavour boost, melt vegan white chocolate and set aside to cool. Dip the top of a (vegan) waffle cone into the melted chocolate, so it comes 1.5cm up the edges of the cone, then dip into the strawberry pieces. Chill until set.
Per serving (2 scoops):
Calories: 385
Protein: 1g
Total fat: 23g
Saturates: 10g
Carbs: 42g
Total sugars: 42g
Fibre: 2g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
