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Summer fruit's Ice Cream Recipe

This Philadelphia-style ice cream doesn’t use eggs to make a custard,

instead it is thickened with fruit! It's so good.

Of course an ice cream machine will churn this perfectly, but you can stir the ice cream while its freezing to create almost the same effect. Homemade ice cream always benefits from

being left out of the freezer for 10 minutes before trying to scoop.

This chocolate sauce recipe sets hard quickly when spooned over ice cream and is rich and delicious. Plus any left overs can be poured into ice cube trays and put in the freezer for cold delicious dark choc melts.


~Recipe from the veggie Tree Spring and Summer Cookbook!~

Vegan | Gluten-Free

Makes 1 L

Gather your ingredients and prepare the following into a pot:

4 c (500g) strawberries,other berries or stone fruit

100ml water

zest and juice of 1 lemon

1 vanilla pod or 1 tsp vanilla paste

Simmer for 5 minutes until soft and add:

1/2 c (120g) sugar

Stir to dissolve and cool for 10 minutes then add:

300ml cream or coconut cream

Blend until smooth and chill. When cold churn in an ice cream machine or pour into a freezer proof container and stir every half an hour until frozen.


Measure the following ingredients into a small pot:

1/3 c virgin coconut oil

½ c cacao powder

2 T cacao butter

3 T coconut nectar, maple syrup or agave

1 tsp vanilla extract

Melt gently on a low heat stirring all the time and remove as soon as it is melted.

By Anna Valentine xx

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