Boozy vegan ice-cream

  • 1 tbsp cornflour
  • 900ml soya milk
  • 1 vanilla pod
  • 2 tbsp sugar
  • 50g margarine
  • 125g dark chocolate, chopped
  • 125g tinned or glacé cherries in syrup
  • 50g whole mixed peel, chopped
  • 50g raisins or sultanas
  • 4 tbsp rum or brandy
  • 25g flaked almonds


  1. Put cornflour into a bowl and blend in to a paste with a little of the milk.
  2. Put the rest of the milk into a saucepan with the vanilla, sugar, margarine and chocolate. Heat gently to boiling point, then pour it over the paste and mix until combined.
  3. Return the mixture to the saucepan and bring it to the boil, stirring. Remove from heat, cover and leave until cool.
  4. Remove the vanilla pod, wash and dry it (it can be used many times). Liquidise the mixture in a food processor then pour it into container and freeze until it begins to solidify around the edges. Whisk and return to the freezer.
  5. Repeat this process, this time whisking in the fruits, rum or brandy, and almonds. Return it to freezer and leave until solid.
  6. Before serving, allow the ice cream to soften at room temperature.