White choc cherry ice cream

White choc cherry ice cream

With crushed cherries on top


  • 100g (non-dairy) white chocolate (hard to find, I bought Organica from 8th Day) [Update 2018: Sainsbury’s free-from white choc is a good choice.]
  • 100g soya/sunflower margarine (Pure or Vitalite)
  • 300g icing sugar
  • 2 tblsp soya cream
  • 500ml soya/almond milk (from Asda, Holland & Barrett, Unicorn or other places)
  • 100g frozen cherries (from Asda)
  • plenty of time — start this early in the morning the day before you want to eat it


  1. Melt the chocolate and marg in the usual way.
  2. In a large bowl, stir in and gradually add the sugar and cream a bit at a time until it stiffens. Then add the rice milk. (Expect it to get sloppy, this is okay.)
  3. Pour into a tight closing plastic box, and put in the freezer.
  4. At hourly intervals, remove from the freezer and stir up. Do this for about 8 hours, or as long as you can.
  5. After the last stir, break up the frozen cherries into a bowl with a fork. Get a new plastic box (an old ice cream tub is great), and pour alternate layers of chocolate mix and broken up frozen cherries into it, starting and finishing with chocolate.
  6. Return this mix to the freezer to freeze overnight.
  7. Enjoy the next evening!

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