Last week I had to tell Sarah that I couldn’t make the No Churn Double Chocolate & Cherry Ice Cream for a recent supper party she was hosting, because there were no decent cherries left in the shops. Besides, as a last hurrah for English summer berries, I fancied making some no-sugar, no-dairy Strawberry Ice Cream instead. She wasn’t best pleased. The look of disappointment that flashed across her face immediately metamorphosed into disbelief. “How?”, she asked.

Sarah is always astonished when I cull ingredients that are considered intrinsic to a recipe’s success and the finished dish looks and tastes as good as the original. Nay, oftentimes better! At the heart of most yummy ice cream is a custardy concoction of sugar, cream or milk and egg yolks, but even substituting Paleo/Primal friendly ingredients like raw, organic honey or maple syrup for refined sugar, and raw organic cream or milk for industrially produced and processed dairy, doesn’t necessarily go far enough. Recent health scares within my own family have motivated me to make even more effort to support people whose bodies are already in a state of turmoil - their condition exacerbated by eating sugar or anything that turns to sugar - such as grains, potatoes, too much meat and high amounts of fructose (fruit sugar) in so-called healthy fruits.

So, undeterred by Sarah’s initial resistance to my suggestion of Strawberry Ice Cream and with more than a passing nod to Hugh Fearnley-Whittingstall’s recipe for the same in his book Light & Easy, I confidently told her it would prove to be a deliciously sophisticated dessert for her guests. I was right. I love its colour - a sort of soft, antique-pink, its creamy texture (I was almost tempted to rename it Strawberries n’ Cream Ice Cream!), and above all its intense, fresh strawberry flavour.

In theory, because both sugar and fat don’t freeze (butter does, but that’s because it contains water) you should never mess ‘willy-nilly’ with the amounts specified in ice cream recipes for either ingredient if you want to achieve a smooth, softer, less-icy texture. Also, before churning, the ice cream mixture needs to taste a bit sweeter than you think it should, because after freezing it will taste less so. Raw, runny honey à la Hugh Fearnley-Whittingstall’s version of strawberry ice cream, works well in frozen desserts - that’s until you’re trying to pare back on healthy sweeteners too. In this recipe I wanted sweetness without sugar, and creaminess without fat. The solution is alcohol. Like sugar and fat, alcohol won’t freeze so adding a tablespoon of pure, organic vodka to the ice cream mix before churning stops it from becoming too hard and makes it easier to scoop.

As regular readers of this blog will know, my preferred all-natural, safe alternative to refined sugar in all its guises is Sukrin. Free from calories and carbohydrates, Sukrin’s sweeteners have the aroma, sweetness and flavour of regular sugars but, according to Sukrin, none of the aftertaste found in most other sweeteners. Call me supersensitive, but I do sometimes experience a lingering, cooling taste-sensation in my mouth afterwards. To minimise this, I like to use Sukrin in combination with another sweetener - usually honey or maple syrup - rather than on its own. Nevertheless, to challenge my tastebuds and to see whether I could get away without any honey, I made two batches of ice cream. The first with Sukrin:1 in combo with a little honey and the second with just Sukrin:1. It seems the freezing process not only dumbs down sweetness but also, if it existed, any aftertaste.

Hurrah! There was no discernible difference between the two - they both tasted delicious, which means Primal Plate's Strawberry Ice Cream is good to go, even for vegans.

You should still be able to find British strawberries in the shops up until the end of September so don’t ‘snooze and lose’ like I did with Sarah’s cherries! Just make sure your strawberries are ripe and full flavoured so you can continue to enjoy a taste of summer for just a little while longer.

Strawberry Ice Cream (Serves 6)

Ingredients

75g raw, organic cashew nuts

100ml fresh, cold filtered water

1 large (or 2 small) organic bananas (unpeeled weight approximately 200g)

85g Sukrin:1 sweetener

400g ripe strawberries, hulled and roughly chopped

Juice of ½ lemon

1 tablespoon pure vodka (or Kirsch)

To Serve - optional

Extra strawberries, hulled and sliced

A squeeze of fresh lemon juice

Sukrin icing sugar

Instructions

Soak the cashews in cold, filtered water to cover for 6-8 hours, or overnight. Then drain.

Peel the banana and break into pieces then place in a high-powered blender with the drained cashews, Sukrin:1. and 100ml of fresh cold filtered water.

Blitz thoroughly until the mixture forms into a thick, creamy, smooth puree.

Add the strawberries, vodka and lemon juice and blitz again, just until smooth.

Pour the contents of the blender into a jug, then cover and chill in a refrigerator until cold.

Now churn the mixture in an ice cream maker, according to the manufacturer’s instructions until it’s soft-set.

Transfer the ice cream into a plastic freezer container, before smoothing off the top and pressing a piece of waxed paper (or cling film) directly onto the surface to stop ice crystals from forming. Cover with a lid and and place in the freezer until solid.

If you don’t have an ice cream machine, pour into a plastic freeze-proof container and freeze for about an hour until the sides start to get solid. Then mash with a fork to combine the solid ice cream at the sides of the container with the still liquid centre. Straightaway, put it back into the freezer for another half-hour then take it out again and repeat the mixing and mashing. Continue doing this every half hour until the ice cream is soft-set, then let it freeze solid.

About 30 minutes before serving remove the ice cream from the freezer to soften slightly.

Serve scoops of ice cream with sliced strawberries macerated in a little sieved Sukrin icing sugar and a squeeze of lemon juice, if liked.

Notes

Always start scooping ice cream from the outer edge where it is softest. This stops ice crystals forming on the outer edges when it’s refrozen. Before returning to the freezer replace the waxed paper and the container lid.

N.B. If you have a sweet tooth and want to eat healthily, it’s best if you to stick with Sukrin’s all-natural sugar alternatives, 100% pure stevia, xylitol, raw honey, pure maple syrup, molasses, and coconut palm sugar.

Carbohydrate 9g Protein 3g - per serving of ice cream (without extra strawberries)

I don’t see my sister that often but when I do I try to make it something of an occasion. She travelled up from London to Nottingham on a business trip this week, but since my house is currently akin to ‘Steptoe’s parlour’ (the entire top floor including my dressing room and bedroom have had to be cleared and vacated for refurbishment and re-decoration), I was unable to offer her overnight accommodation. I decided the next best thing I could do was to bake a cake.

Thankfully, Sarah volunteered to host our impromptu tea party at her house, which involved buying a selection of the finest teas she could find (my sister is something of a tea connoisseur) but I still had to devise a last-minute, quick and easy, gluten, grain and refined sugar free cake from scratch. Overwhelmed at the prospect it was a bit touch and go as to whether a visit to our local deli wouldn't be a better option, but then I remembered…

When my two children were little I used to regularly take them on very long walks (at least 5 to 10 miles) mainly because I wouldn’t let them sit for more than 2 hours a day glued to the television screen (thank goodness computer games hadn’t been invented). Anyway, I think more often than not they were persuaded to go the distance with me because I promised them freshly-baked cake on our return. At that time, my go-to cake recipe was for a Victoria Sandwich, which I could weigh out and quickly knock-up in a food processor in about 10 minutes flat.

The memory of an all-in-one method for making cake was sweet relief in the midst of the current crazy-busy situation I’m in. All I had to do was devise a healthy new recipe without a sniff of the refined self-raising flour, flora margarine and caster sugar, which so reliably whizzed itself up to seeming perfection thirty-plus years ago.

Fuelled by a taste for nostalgia, I am so excited that my re-invention of a Victoria Sandwich works just as well as the original. Strictly speaking, a classic Victorian sandwich recipe firstly involves weighing the eggs and then weighing out the same quantity of butter, sugar and flour before laboriously creaming the ingredients together with a wooden spoon - certainly not with a whisk - or, as in this recipe, a food processor. However, only the cook will know the difference, because this cake only takes about 10 minutes to make, not 30 minutes!

The result is an evenly risen, delightful party cake full of golden spongey goodness, which I think owes much of its success to tiger nut flour. Baking it wasn’t all plain sailing. The amount of cake batter my recipe made wasn’t enough to fill two 20cm/8” sandwich tins and, since I don’t have any smaller sized tins, I ended up piling all my cake mixture into just one of the sandwich tins and manually splitting the cooked cake through the middle with a serrated knife after it had completely cooled down (see note below).

Also, because tiger nuts are naturally sweet, I think I could have got away with using less honey i.e. 100g rather than 125g (to make my cake more low-carb) - however, as everyone agreed it wasn’t too sweet for their taste, I’ve left the original recipe alone. Just a word of caution if you’re concerned about your carbohydrate intake, make sure you have a few more friends to share it than I did - four of us happily (and all too easily), devoured the whole cake in just one sitting!

To make my cake extra special, I used whipped cream and fresh strawberries as well as 100% pure fruit spread to fill and decorate it. Whether you prefer to keep your cake simple or make it more luscious, I can promise you that this light and lovely easy-to-make cake recipe is a teatime winner.

Tiger Nut Victoria Sponge (10 servings)

Ingredients

200g tiger nut flour

2½ level tsp gluten-free baking powder (I used Waitrose Cook’s Homebaking brand)

200g butter, softened + a little extra for greasing the tin(s)

4 large organic eggs

125g raw clear organic honey

150g 100% strawberry fruit spread (I used St Dalfour)

200ml organic double cream

225g fresh strawberries, washed and dried - approximately 150g hulled and sliced and 75g left whole (for decoration)

Instructions

Heat the oven to 175℃ / 350℉ / Gas mark 4

Grease and bottom line (with non-stick baking parchment) either 1 x loose-bottomed 20cm (8 inch) sandwich tin OR 2 x 15cm (6 inch) loose-bottomed sandwich tins.

Sift the tiger nut flour and baking powder together into a medium bowl.

Fix the double-bladed ’S’ shaped knife into the food processor and place the butter, honey, flour/baking powder and eggs into the processor bowl.

Process for about 30 seconds until well mixed and a creamy (not runny) consistency. You may need to scrape down the sides of the of the bowl once or twice to make sure everything is incorporated.

Tip the cake mix into the prepared cake tin(s), spreading out evenly and levelling off the surface with a palette knife, then place into the oven.

Bake the single 20cm (8”) cake for about 30 mins OR, if you’ve divided the cake mix between two 15cm (6”) sandwich tins, for about 20 minutes - until risen, golden-brown and firm to the touch. Also, if you put your ear close to the surface of the cooked cake it will kind of ‘sing’.

When ready, remove from the oven and allow to cool for 5 mins in the tin(s), before turning out onto a wire rack and cooling completely.

Split the single cake horizontally into two even halves, if required. Sandwich the two halves (or the two separate cakes) together by spreading the strawberry preserve onto one half. Top with the second half of the cake (cut side down, if you had to slice a whole cake through the middle)

For a special occasion, lightly whip the cream until it stands in soft peaks (don’t over whip it as it’ll be difficult to spread out evenly on top of the fruit spread). Fill the cake with the whipped cream and sliced strawberries. Put the second half of the cake on top (see above) and decorate with whole strawberries if liked.

Notes

N.B. I need to confirm the exact size of sandwich tins best suited to this recipe - 2 x 15cm is a guesstimate based on my only experience of making this cake in a larger tin. It is obviously easier for you to bake the cake halves separately in two tins rather than having to manually cut one cake horizontally through its middle afterwards. Please let the cake cool down completely before attempting to do this, otherwise it might fall apart. You still need a steady hand and clear vision to make an even cut!

To avoid wire rack marks when you’re baking your cake in two tins, put a clean tea towel over the cooked cake in the tin, put your hand on top of the tea towel and turn the tin upside-down onto your hand and the tea towel - then carefully turn it from your hand onto the wire rack to cool completely.

If you are making a 15cm (6”) diameter sandwich cake, you may want to reduce the amount of whipped cream and strawberries for the filling accordingly. However, if you’re just using fruit spread to sandwich this size of cake together, the quantity shown in the above recipe will still be correct.

Carbohydrate 29g Protein 5g - per serving