Allergyfriendly strawberry and nutmeg ice cream

Makes 1.8kg | Prep and chill 45

ice cream hours

The only reason this recipe exists is that we needed a creative way to photograph the allergyfriendly double chocolate cookies. They may be delicious cookies, but they look like black pancakes in photos by themselves — so I decided that allergyfriendly ice cream was the best solution (thanks to wonderful photographer Lottie for the suggestion). Seriously, though, now that this recipe exists I am left wondering where it’s been all my life! 1kg coconut cream

600g frozen strawberries

200g maple syrup

1⁄2 tsp good quality vanilla bean paste

1 tsp vanilla extract

1 Tbsp grated nutmeg

Method

Chill your coconut cream, in its can or carton, in the freezer for about an hour before starting this recipe — this will make sure the milk and cream separate inside.

Do not shake the coconut cream. Turn your can/carton upside down to open it, and drain out the liquid. You will be left with solidified coconut cream, which is thick and almost looks like yoghurt.

Scoop the thick coconut cream into the bowl of your stand mixer and whisk on high for about 7 minutes or until the coconut cream thickens and looks like over-whipped cream.

While the coconut cream is whipping, prepare your strawberries.

Roughly chop 200g of them and set aside. Put the remaining strawberries in a blender along with the maple syrup, vanillas and nutmeg, and blend until combined and the strawberries are pureed.

Add the pureed strawberries to the mixer bowl with the whisked coconut cream and fold together until combined. Add the chopped strawberries and fold to combine. Scrape the ice cream into a freezersafe bowl or container and freeze for 20 minutes. Remove from the freezer and whisk by hand, then put back in the freezer for another 20 minutes. Repeat the freezing and whisking until your ice cream is too thick to whisk, then cover and store in the freezer for at least an hour before serving.