Frozen Cucumber + Creamy White Chocolate Duo

Prep Time
25 min
Cook Time
15 min

For a transcendent, plant-based finale to cap your next vegan feast, look no further than this palate-pleasing dessert. You’ll begin by crafting a cucumber-lime granita, inspired by the popular Sicilian frozen treat. Next, put your ice cream-making skills to the test with a decadent vegan white chocolate ice cream made with Becel Plant Based Whipping Cream and Violife Creamy Original. Lastly, serve the ice cream and granita on a bed of homemade golden vanilla crumble and a lime zest garnish. It’s deliciously sweet, tangy, and creamy, and your guests won’t leave until you share the recipe with them.

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Cucumber Granita

cup sugar
cup water
tsp lime zest, plus extra for garnish
Tbsp fresh lime juice
cups cubed English cucumbers (about 2 large)
tsp kosher salt

Creamy White Chocolate Ice Cream

cups Becel Plant Based Whipping Cream + an additional ⅓ cup
200 g
vegan white chocolate chips
1 200
ml container Violife Original Creamy, at room temperature
cup superfine sugar
tsp vanilla

Vanilla Crumble

cup Becel Plant Butter, at room temperature
cup all-purpose flour
cup sugar
tsp vanilla



This recipe requires a minimum of 4 hours freeze time.

Step 1

For the cucumber granita, combine all ingredients into a high-powered blender and blend on high for about 45 seconds until completely smooth and a beautiful pale green colour.

Step 2

Pour the mixture through a fine sieve into a baking sheet or shallow glass baking dish and place in the freezer. Allow to chill in 45-minute increments, dragging a fork through to mix and break up large chunks after each time, until a frozen and fluffy ice mixture forms, 4 to 6 hours total. Keep frozen until ready to serve.

Step 3

For the creamy white chocolate ice cream, in a small saucepan, bring ⅓ cup of Becel Plant Based Whipping cream to a simmer.

Step 4

In a small bowl, add the vegan white chocolate, and cover with the hot cream. Allow to sit for a few minutes before stirring to a smooth ganache. Set aside to cool slightly.

Step 5

In a stand mixer using the whip attachment, whip together the 2 cups of vegan whipping cream and Violife Original Creamy until combined. Add the cooled white chocolate ganache, sugar and vanilla and continue to whip until thick and fluffy. Be careful not to over whip or the mixture may separate.

Step 6

Transfer the cream to a loaf pan or 8-inch round cake pan and smooth the top. Place in the freezer for at least 4 hours or overnight. Before serving, remove from the refrigerator and let sit at room temperature for 10 minutes.

Step 7

For the vanilla crumble, preheat the oven to 350°F degrees.

Step 8

In a medium bowl, combine all ingredients to form a soft dough.

Step 9

On a baking sheet lined with parchment, crumble the mixture in an even layer and bake for 10-15 minutes, stirring every 5 minutes to break up any large pieces and to ensure even browning.

Step 10

Remove from the oven and allow to cool. The mixture will continue to crisp as it sits out. Set aside until ready to serve.

Step 11

To serve, in a chilled bowl or plate, spoon a small amount of vanilla crumble onto the bottom of the bowl. Top with one scoop of the creamy white chocolate ice cream and a mound of the cucumber granita. Top with additional lime zest and serve immediately.

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