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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
