When you don’t eat refined sugar or dairy products, ice cream is a real killer – you can’t beat it’s refreshing palate cleansing properties at the end of a Summer meal. Here’s a recipe that is made with honey and agave nectar as well as soya cream. Gooseberries are delicious and have the added advantage of being full of vitamin C!
500 g gooseberries
125 g mix of honey and agave nectar
200 g carton soya cream
2 egg whites
1. First prepare gooseberry purée by gently simmering gooseberries and honey and agave until soft. If you have elderflowers you can also add a couple of flower heads to the pan while they cook.
2. Purée in a liquidizer and pass through a sieve. Set aside to cool and then chill until cold.
3. To make the ice cream, add soya cream and lightly whipped egg whites. Churn in an ice cream maker for 20 mins or so until creamy. Best served directly or you can turn out into a plastic box and freeze. The ice cream will keep for a couple of weeks in the freezer.
