Vegan Berry Frozen Dessert

Merry Scheppers

1. Preheat the oven to 190°C (375°F). Melt the vegan butter and add it to the flour, sugar, and chopped nuts. I find it easiest to combine the flour, unchopped nuts, and sugar in a food processor, give it a quick blend, and then drizzle in the melted butter.
2. Spread the mixture onto a large baking sheet lined with parchment paper. Bake for 15-20 minutes, stirring occasionally, until golden brown. Be careful not to let it burn. If using pretzels, cornflakes, or rice krispies, watch closely to prevent them from burning. Remove from the oven once browned.
3. Break up any large chunks. Scatter ⅔ of the mixture into a 25 cm (10 in) springform pan or a 22x33 cm (9x13 in) baking pan, both lined with parchment paper. Press the crumbs firmly into the pan and set aside to cool.
4. In a large, clean bowl, strain the aquafaba through a sieve and add the sugar. Beat on high speed for at least 10 minutes, or until soft peaks form, resembling meringue.
5. Add in the berries, and beat until thoroughly combined.
6. While the aquafaba and sugar are being beaten, whip the vegan cream in a separate bowl (preferably metal, chilled in the freezer) until soft peaks form. Using a metal spoon, gently fold the cream into the berry meringue mixture, then pour into the prepared pan. Top with the remaining ⅓ of the crumbs, cover with plastic wrap, and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before cutting and serving.