Vegan Eton Mess Ice Cream

Ingredients

• 720 ml (3 cups)coconut milk
• 2 tbsparrowroot powder
• 120 ml (½ cup)maple syrup
• 2 tspvanilla extract
• 15 ml (1 tbsp), optionalalcohol, such as vodka or brandy
• Approximately 5vegan meringues
• 80 g (½ cup)strawberries, hulled and halved

Instructions

1. 1

   Mix the thickener

   In a small bowl, combine 60 ml (¼ cup) of the coconut milk with the arrowroot powder. Set the mixture aside.

2. 2

   Heat the base

   Put the remaining coconut milk in a large saucepan with the maple syrup and bring it to the boil. As soon as it starts boiling, stir in the arrowroot mixture and continue stirring until the liquid thickens. Take the pan off the heat, then stir in the vanilla and alcohol, if using.

3. 3

   Chill and churn

   Refrigerate the mixture until very cold, then churn it in an ice cream maker according to the manufacturer's instructions. In the last few minutes, crumble in the meringues, keeping a few back for decoration if you like.

4. 4

   Blend the berries

   Blitz the strawberries in a food processor or blender for a few seconds, stopping when you have a mixture of purée and small pieces.

5. 5

   Ripple and freeze

   Transfer the ice cream to a freezer-safe container. Swirl the strawberry mixture through it with a skewer or spoon, then freeze for at least 3 hours or overnight.

6. 6

   Scoop to serve

   Leave the ice cream at room temperature for a couple of minutes before serving. For smooth scoops, dip an ice cream scoop in hot water between scoops.

What is Eton mess?

Eton mess is a British dessert traditionally made with strawberries, meringue and cream, served in a loosely mixed, rustic style. This version takes those familiar ingredients and turns them into a frozen dessert without dairy or eggs.

Coconut milk forms the creamy base, maple syrup sweetens it, and strawberry purée makes the ripple. Crushed vegan meringues add the crisp, sweet pieces that give Eton mess its characteristic contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 15g carbs, 14g fat.

Most of the fat and saturated fat comes from the coconut milk, while maple syrup and meringue provide much of the carbohydrate and sugar. The strawberries add some carbohydrate and fibre, and the recipe contains relatively little protein. Serve a scoop with fresh strawberries or another fruit to add freshness and balance the plate.

Building the coconut base

Arrowroot: mix it with a little cold coconut milk first to make a smooth slurry. Adding the powder straight to the hot pan can leave lumps.

Coconut milk: the recipe relies on it for its rich texture, so use a product that is well mixed before measuring. If the tin has separated, stir it together thoroughly first.

Getting the thickener right

Add the arrowroot mixture as soon as the coconut milk and maple syrup begin to boil, stirring as you pour. Keep stirring until the base thickens, then take it off the heat and add the vanilla and optional alcohol.

The base needs to be very cold before churning. Allow time for it to chill thoroughly; a merely cool mixture may not churn as well.

Keeping the textures

Meringue: add the crushed pieces near the end of churning so they remain distinct rather than disappearing into the base. Hold back a few pieces if you want a garnish.

Strawberries: blend only briefly, leaving some small pieces for texture. Swirl the mixture through the ice cream rather than stirring it in completely, so the berry streaks remain visible.

Churning and freezing

Churn according to the instructions for your ice cream maker, as machines vary. Adding the meringue during the final few minutes helps distribute it through the ice cream.

Freeze the swirled mixture for at least 3 hours or overnight to firm it up for scooping. If it has been frozen overnight, give it a couple of minutes at room temperature before serving.

Serving ideas

Serve the scoops on their own, or finish them with the reserved meringue pieces for extra crunch. A few fresh strawberries alongside make the berry flavour especially clear.

For a simple summer dessert, serve after a lighter meal or alongside fresh fruit. Use a scoop dipped in hot water to make neater portions.

Recipe notes & tips

• Stir the coconut milk well before measuring so its thicker and thinner parts are evenly combined.
• Whisk the arrowroot into cold coconut milk until smooth before adding it to the saucepan.
• Stop heating once the base has thickened, then stir in the vanilla off the heat.
• Chill the base until very cold before putting it in the ice cream maker.
• Add the meringues towards the end of churning to keep some crunchy pieces.
• Use a warm scoop to serve the frozen ice cream more smoothly.

Variations

• Extra berries: reserve a few strawberry pieces and fold them through with the purée.
• More crunch: crumble a few extra vegan meringues over each serving.
• Citrus note: add a little finely grated lemon zest to the cold base.
• Berry swap: use raspberries in place of the strawberries for a sharper ripple.
• Alcohol-free: leave out the optional vodka or brandy and make the recipe as written.

Common mistakes to avoid

• Lumpy arrowroot: whisk it into the cold coconut milk until smooth before adding it to the pan.
• Adding the slurry too early: wait until the coconut mixture starts to boil, then stir it in.
• Warm base in the churner: chill it until very cold before churning.
• Over-blending the strawberries: blitz briefly so the ripple still has some pieces.
• Breaking up all the meringue: add it late in churning and keep some pieces larger.
• Hard-to-scoop ice cream: leave it out for a couple of minutes and warm the scoop in hot water.

How to store

Keep the ice cream covered in a freezer-safe container for up to 2 weeks for the best texture. Let it sit at room temperature for a couple of minutes before scooping; it does not need reheating.

Frequently asked questions