Top Tip:
- Instead of using stewed berries. Mix in a sauce of your choice e.g. chocolate, caramel, Biscoff.
Serves:
240
g
stewed berries
240
ml
cream/vegan cream
0.5
tsp
vanilla extract
160
g
condensed milk (vegan)
Recipe submitted by: Ava, FoodCycle Globe volunteer
Equipment needed: mixing bowl, saucepan, freezer container.
To stew the berries, cook them together with sugar, cook them together until soft and syrupy. Let cool completely before using.
In a large mixing bowl, add the vegan cream and vanilla. Whip until soft peaks form (light and fluffy, but not stiff).
Gently fold the condensed milk into the whipped cream until fully combined.
Ripple the cooled berries through the cream mixture, don’t overmix, you want visible swirls.
Transfer to a large freezer-safe container (make sure it fits in your freezer/you have the space available). Freeze until firm (keeps well for a week or more).
Remove from freezer and defrost in fridge for 2 hours before serving. Enjoy on its own, or with crumble, cake, or your favourite dessert topping.
Top Tip:
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Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook