Summer is here and I’ve been fruit picking already. The Loganberries this year have been slightly sweeter and plentiful than last. I made my first Loganberry ice cream this week which was super easy to make - this recipe would also work well using other berries - so give it a go!
The Loganberry ice cream is not only extremely moorish and tasty but vegan too.
Ingredients - Serves 8 (you will need an ice cream maker for this version)
400g fresh loganberries
550ml unsweetened almond milk
140ml maple syrup
2 teaspoons vanilla bean
20g ground arrowroot
First combine 50ml of almond milk with the ground arrowroot and mix into a smooth paste. Set this aside until needed.
Put the loganberries, the remaining 500ml of almond milk, vanilla bean and maple syrup into a pan over a low heat. Stir with a wooden spoon crushing the fruit to release their juices into the milk. As the fruit mixture heats through look out for bubbles around the edges of the pan and as these appear remove the fruit mixture from the heat. Allow to cook for five minutes or so.
Once cool strain the fruit mixture through a fine sieve to remove the loganberry pulp. Press the milk out through the pulp until all that’s left is a dry mass.
Add the arrowroot mixture to the fruit milk and whisk together. Allow the mixture to cool to room temperature and refrigerate for a couple of hours or overnight.
Put the now cold fruit mixture into your ice cream maker and churn for 20 - 30 minutes following your manufactures instructions. Once churned transfer to a freezer container with a lid and freeze for at least 2 hours.
When ready remove the Loganberry ice cream from the freezer and allow it to stand for about 15 minutes at room temperature before serving.
This Loganberry ice cream would be great simply in a waffle cone or you could serve it with this really yummy Lime and Kefir Cake.
A note here to say that you can use a probiotic kefir in this cake which is fermented with coconut milk to make it truly vegan.
Lime and Kefir Cake
(I use a 900g silicone loaf mould - if using a tin, lightly grease with a little of the vegetable oil)
100ml vegetable oil
275g self raising flour
175g coconut sugar or golden caster sugar
1 tsp baking powder
Zest of 2 small limes
Juice of 1 small lime
Preheat the oven to 200c/180c fan/6 gas. 900g silicone mould/tin greased
Put the flour, sugar, lime zest and baking powder into a bowl and mix together. Add the oil, lime juice and 150ml kefir and mix together until smooth and light.
Pour the now combined mixture into your mould/loaf tin and bake for 35 minutes or until a cake tester comes out clean. Leave the cake for at least 10 minutes to cool before removing the cake to a wire rack.
150g icing sugar
1/2 lime juiced + a handful of raspberries for decoration (you could use cherries or berries of choice)
If icing the cake, sieve the icing sugar into a bowl and mix in just enough lime juice to make a thick icing to pour over the cake. You don’t want it too running so go carefully with the lime juice here.
Once mixed, pour the icing over your cake and maybe add some raspberries to decorate.