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No Churn Bakewell Tart Ice Cream

Sarah Pether-Hamill

Bakewell tart is the queen of the dessert world and here we take this royal dessert and elevate it higher!

  1. For the almond ice cream base:
  2. 250ml coconut cream
  3. 1 cup of raw cashews, soaked overnight
  4. 1 cup water
  5. 2 tsp almond extract
  6. 1 can of chickpeas, liquid drained off (just shy of 1 cup)
  7. 1 cup icing sugar
  8. 1/2 tsp cream of tartar
  9. For the roasted cherries:
  10. 250g cherries, pitted and cut into halves
  11. For the cookie dough:
  12. 50g vegan butter, softened
  13. 25g brown sugar
  14. 75g plain flour
  15. 1/4 tsp vanilla
  16. Pinch of salt

Preheat the oven to 350f.

  • Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.
  • Next make the cookie dough, in a bowl beat together the butter and sugar. Sift in the flour and salt. Stir until fully combined. Set aside.
  • Make the cashew cream. Drain and rinse the soaked cashews then add them to the blender. Add 1 cup water and blend on high until completely smooth. Set aside.
  • Make the almond coconut whip. Beat the coconut cream in a stand mixer then add the almond extract. Pour in the cashew cream and beat again until fully incorporated. Pour into a container and set aside.
  • Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce on a medium heat for 5 minutes. You should end up with just shy of 3/4 of a cup of liquid. Add chickpea brine to the mixer bowl. Beat on high with the balloon whisk attachment for 5-8 minutes.
  • Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.
  • Whilst the meringue is whipping, using your hands break off finger nail sizes of the cookie dough and set aside.
  • Once the meringue has formed stiff peaks, immediately fold in the cashew coconut cream mixture. It will deflate by almost half. Stir in the roasted cherries and cookie dough.
  • Pour the ice cream mixture into a container and place in the freezer for at least 8 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving.

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