Fir tree ice cream by Ricky Saward

An exquisite vegan dessert recipe from the Michelin-starred chef, serves 10



For the ice cream:

2 l oat drink

250g glucose

200g beet sugar

120ml verjuice


Fresh fir branches


For the butternut squash:

500g butternut squash

100g beet sugar

50ml verjuice

50ml water

Vanilla pod


For the hazelnut crumb:

150g flour

50g beet sugar

100g margarine (chilled)


Amaranth grain

Hazelnut oil



Ice cream

Let the oat milk simmer with the fir branches. Continue until the liquid has reduced to 1 liter, then strain. Add the glucose, beet sugar, verjuice and a pinch of salt. Ideally, use an ice cream machine to make the mixture into ice cream, or freeze in a bowl and stir at regular intervals.

Butternut squash

Caramelize the beet sugar, and top up with verjuice and water. Slice open the vanilla pod lengthways and add to the mixture. Chop the butternut squash into fine brunoise (very small cubes 1-2mm in length) and add to the sugar syrup. Bring to the boil and leave to infuse, so that the butternut squash still has a bit of bite.

Hazelnut crumb

Rub the flour, beet sugar and chilled margarine between your fingers to make a crumble mixture, and bake at 355°F/180°C for around 20 minutes. Toast the hazelnuts and amaranth grain separately from each other in a hot pan, then lightly salt them.

Plating up like in a Michelin-starred restaurant

Place a spoonful of the butternut squash in the bottom of a bowl, as a base. Cover with the crumb, hazelnuts and amaranth grain. Drizzle with hazelnut oil. Now place a scoop or quenelle of the ice cream in the center. Ricky Saward wishes you bon appétit!

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