Vegan strawberry ice cream
270ml pot of Elmlea plant double cream
270ml soya milk
100g caster sugar
pinch of salt
1 teaspoon vanilla extract
250g fresh strawberries, mashed
Heat the milk, sugar and salt gently until the sugar is dissolved, then allow to cool.
Stir in the cream, vanilla extract and strawberries
Churn in an ice cream maker, then transfer to the freezer until set.
While it's still quite soft, you can use it to fill macarons.