Low-Syn, Vegan, and Perfect for Summer Treats
Indulge in this creamy, dairy-free vanilla ice cream that’s perfect for warmer days — or whenever you’re in the mood for a frozen treat. Using calcium-enriched soya drink as its base and naturally sweetened with maple syrup, this Slimming World–friendly ice cream is not only delicious but also completely vegan.
Whether you enjoy it on a cone, blended into a milkshake, or served with a handful of fresh berries, it’s a guilt-free pleasure at just 2½ Syns per scoop.
Why You’ll Love This Recipe
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Dairy-Free and Vegan: Perfect for those avoiding dairy or following a plant-based diet.
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Low Syn: Only 2½ Syns per scoop, making it an ideal sweet treat.
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Naturally Sweetened: With just a hint of maple syrup for a clean, balanced flavor.
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Freezer-Friendly: Keep a batch on hand for spontaneous cravings.
Ingredients (Serves 10 | 2½ Syns per scoop)
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450ml plain, unsweetened soya drink (with added calcium)
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25g cashew nuts
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2 level tbsp plain porridge oats
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1 tbsp vanilla extract
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2 level tbsp maple syrup
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1 tsp xanthan gum
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Fresh summer fruits, to serve (e.g. blueberries, raspberries, blackberries, figs)
Instructions
1. Soak the Base
In a non-stick saucepan, combine the soya drink, cashews, oats, vanilla extract, and maple syrup. Stir well, then cover and soak for at least 2 hours, or preferably overnight in the fridge.
2. Heat and Cool
After soaking, bring the mixture to a gentle boil, then immediately remove from the heat. Allow it to cool completely at room temperature.
3. Blend
Once cooled, stir in the xanthan gum. Transfer the mixture to a food processor and blend for about 30 seconds, or until smooth and slightly thickened.
4. Freeze and Beat
Pour the blended mixture into a freezer-safe container. Place it in the freezer. After 1 hour, remove and beat thoroughly with a wooden spoon. Repeat this process twice more at hourly intervals. This prevents ice crystals and ensures a creamy texture.
5. Serve
Once fully frozen, remove the ice cream from the freezer and allow it to soften at room temperature for 10 minutes before scooping. Serve with a handful of fresh summer fruits.
Storage Tips
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Freezer: Store in an airtight, freezer-safe container for up to 2 weeks.
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Before Serving: Let it sit at room temperature for 10 minutes to soften slightly before scooping.
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Avoid Re-freezing Melted Portions: Once softened, avoid re-freezing for best texture and safety.
Frequently Asked Questions (FAQs)
Q1: Can I use almond or oat milk instead of soya?
Yes, but the texture may vary slightly. Soya tends to give a creamier result. Make sure your milk is unsweetened and calcium-enriched if you’re following Slimming World guidance.
Q2: What does xanthan gum do?
Xanthan gum acts as a stabilizer and helps create a smoother, less icy texture — it’s essential for creaminess in dairy-free ice creams.
Q3: Can I use a sweetener instead of maple syrup?
You can, but the taste may change. Maple syrup adds both sweetness and depth. If using a powdered sweetener, adjust to taste and Syns accordingly.
Q4: Can I make this in an ice cream maker?
Yes. After blending, pour the mixture directly into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy
