Vegetarian, Plant Based, Dairy Free, Gluten Free
This is a fail-safe, dairy free ice-cream that doesn’t need an ice-cream maker and goes perfectly with sweet, ripe strawberries! I love the matcha flavour which was inspired by a trip to Japan, but if you can’t get hold of any or it isn’t your thing, this recipe also works well substituting the matcha with 2 tblsp of cocoa powder or ½ tsp vanilla essence.
Matcha “nice cream” and strawberry sundae
A fail-safe, dairy free ice-cream that doesn’t need an ice-cream maker and goes perfectly with sweet, ripe strawberries. Matcha can also be replaced with 2 tblsp of cocoa powder or ½ tsp vanilla essence
You’ll need a plastic tub that takes more than 500ml and is suitable for the freezer.
Use an electric whisk to whizz together all of the ingredients for a few minutes until well combined and a little frothy. Pour into your plastic tub and put in the freezer. After 45 minutes, remove and re-whisk, breaking up any ice crystals. Repeat after another 45 minutes. This should be enough to give you a soft, creamy ice cream. Remove from the freezer about 20 minutes before you want to eat to let it soften.
To make into a Strawberry Sundae
Handful of ripe strawberries
Optional extras: crushed nuts/ chocolate sauce/ whipped cream or oat cream to top
Chop up the strawberries and simply layer them with scoops of the nice cream into a tall glass. Top with any or all of the optional extras, or use your imagination and get creative! Great fun with children in the summer.
You can also make into a Nice Cream Float, but putting one scoop of nice cream into a tall glass, pouring over sparkling water or lemonade and popping a strawberry in the top. Delicious on a hot summer day!