Lydia's vegan cashew ice cream and elderflower berry fruit jelly is a perfect Summer treat and easy to make too.
The ice cream recipe below makes a good base for most flavours, so try experimenting by adding a shot or two of espresso coffee or a couple of tablespoons of cocoa powder dissolved in hot water when blending the nuts and milk. Once the ice cream has churned or partially frozen, you can swirl through a fruit coulis such as raspberry or mango, or some caramel sauce and chocolate chips.
Vegan Vanilla Cashew Ice Cream
- 100g cashews
- 200g almond, coconut or soya milk
- 1 tbsp vanilla extract and seeds scraped from a vanilla pod
- 200ml soya or coconut cream
- 4 tbsp maple syrup or date syrup
- In a small saucepan warm up the milk to about 50C.
- Stir in the cashews, vanilla seeds and extract, and leave to soak for an hour.
- Transfer into a blender and blend to a very smooth consistency.
- Add the soya or coconut cream and enough maple or date syrup to sweeten, bearing in mind that it needs to be sweeter than you think as the freezing process dulls the sweetness.
- Transfer into an ice cream machine and churn till frozen. Alternatively, transfer to a plastic container and freeze, beating well after 30 minutes to distribute ice particles, then freeze and repeat again after another 30 minutes.
Vegan Elderflower Berry Jelly
Makes 4 small glasses/bowls
- 1 tbsp agar flakes
- 240ml cold water
- 40ml elderflower cordial
- 50g each of raspberries and blueberries,
- Put the water into a saucepan and sprinkle in the agar flakes, but don't stir. Allow it to come to a simmer, then stir to make sure the agar flakes are completely dissolved. Remove from the heat and stir in the elderflower cordial.
- Add the berries and stir gently to mix.
- Wet the glasses, serving bowls or moulds with cold water.
- Carefully spoon equal amounts of berries into each, then pour the liquid over each one.
- Leave to set at room temperature for 10 minutes, then chill in the fridge till needed.
- Alternatively, pour the agar mix into a shallow tin. Leave to set, then chill till needed. To serve, carefully turn out onto a board and use a knife or biscuit cutter to cut out decorative shapes. Use to ‘dress’ your dessert plate with ice cream or sorbet, more berries, coulis and edible flowers.
- 100g mixed berries
- 1-2 tbsp icing sugar or agave syrup
- Optional: 1-2 tsp lemon juice
- Blend berries with icing sugar or agave syrup to taste.
- Add lemon
- Sieve to remove any pips before serving.
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