With summer fast drawing to a close I suggest making the most of the last of the summer fruit and whipping up a batch of this vegan strawberry ice cream. Regardless of whether or not you are in fact a vegan I suggest you give it a go as it is quick and easy to make and just the thing for a lazy afternoon spent in the sunshine.

Vegan Strawberry & Vanilla Ice Cream

Serves 10

2 x 270ml tin Ayam coconut cream (this brand is high in fat so if you can't find it then seek out another high in fat)

150g sugar

2 tablespoons cornflour

2 teaspoons vanilla bean paste (I use Coleridge & Taylor, it has a superior flavour)

500g sweet, ripe strawberries, frozen when not in season, pureed with a stick blender

1 cup coconut yogurt

Pour a few tablespoons of the coconut cream into a small jug and stir in the cornflour. Pour the remaining coconut cream into a heavy-bottomed pot, stir in the sugar and then heat over a medium heat until the sugar has dissolved. Stir in the cornflour mixture and continue to cook until it thickens. Remove from the heat and cool a little before adding the vanilla bean paste, the strawberries and the yoghurt. Let cool then pour into an ice cream churn and churn as per the instructions. Or pour into a bowl and freeze for 1 ½ hours before blending with a stick blender. Continue blending every hour until it is too thick to blend anymore. Freeze overnight and remove from the freezer 10 minutes before serving to allow it to soften a little. Serve scattered with rose petals and freeze dried strawberry powder if desired.