Recipes
Vegan lemon ginger cheesecake ice cream
A fuss-free, rich vegan treat with a zesty citrus bite and biscuit crunch. Simple yet luxurious.
A fuss-free, rich vegan treat with a zesty citrus bite and biscuit crunch. Simple yet luxurious.
Cook: 4 Hours 10 Mins
Serves: 6
Price: £0.90 per serving
Nutritional Information
Each 84g serving contains
Energy
591kj
168kcal
591kj
168kcal
8%
Fat
6.2g
6.2g
Med
9%
9%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
19.9g
19.9g
High
22%
22%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
703kj/168kcal
Typical energy values per 100g:
703kj/168kcal
Ingredients
100g Icing Sugar
4 tbsp (80g) Golden Syrup
170g pack Asda Free From Soft Cheese Alternative
4 x 100g pack Asda Free From Soya Lemon Yoghurt
3 unwaxed Lemons, zest of 2 and juice of 3 (at least 100–120ml)
½ x 250g pack Asda Ginger Nuts biscuits, plus extra crumbled to serve
Method
1
Add the icing sugar, golden syrup, soft cheese alternative and yoghurts to a large bowl. Whisk with electric beaters on low until combined and then add the lemon zest and juice. Increase the speed to medium and whisk until slightly aerated – about 3–4 mins.
2
One-by-one, crumble the ginger nut biscuits on top and gently fold in. Transfer to a deep freezer-proof container – about 1 litre in volume; or you can use a 2lb (900ml) loaf tin.
3
Cover the surface with a small sheet of wax paper or baking paper and then secure the lid of your container or wrap tightly in clingfilm. Freeze for at least 4 hrs, or preferably overnight, until frozen solid. It’ll keep well for about 1 month. Transfer to the fridge for 10–15 mins before serving for easier scooping.
4
Serve in bowls topped with extra crumbled biscuits, if liked.