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  • Jesmond Cake Company

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.

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