No-churn strawberry shortcake ice cream
SERVES 8
For the strawberry jam
200g fresh strawberries, trimmed weight
2tbsp maple syrup
For the shortcake
50g oat flour
10g vegan vanilla protein powder (or more oat flour)
A pinch of salt
30g smooth cashew butter
1tbsp maple syrup
1tbsp evaporated oat milk
For the ice cream
1 tin of oat whipping cream, chilled
1 tin (320g) sweetened condensed oat milk
½tsp vanilla essence
A pinch of salt
15g freeze-dried strawberry powder
1tbsp pink gin (optional)
1 Chill the tin of whipping cream overnight and line a 13cm (6in) square tin with parchment paper.
2 For the strawberry jam, chop the strawberries into small pieces and add to a saucepan with the maple syrup. Bring to a boil and allow to bubble for 8-10 minutes, till really juicy and sticky. Stir often, mashing down the berries. Pour into a bowl and allow to cool fully (you can pop them in the fridge).
For the shortcake, stir together all the ingredients to a sticky dough.
