It's time for some ice cream...

It's time for some ice cream...


Posted 7th Jul 2016


Now that we're fully emersed in summer it seems the perfect time to indulge in ice cream. So why not try making some of your own?

chocolate ice creamChocolate Ice Cream

You will need

240ml Unsweetened Almond Breeze®
78g cacao powder
425g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
2 14-ounce cans coconut cream
1 tsp. pure vanilla extract

Directions

1. Put a large mixing bowl in the freezer for 10 minutes. Next, add moist, pitted dates to a food blender and process until they’re only small bits. Then, add hot water (a little at a time) until it makes a thick paste. Set aside.

2. Scoop out the coconut cream from the cans reserving the clear liquid for other uses. Put in chilled mixing bowl. Use a mixer to whip the coconut cream until smooth. Then add vanilla, cocoa powder, Almond Breeze® and half of the paste. Whip until well mixed.

3. Transfer to a freezer-safe container and cover with plastic wrap, then foil to help freeze. Take this out after 2 hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream.

4. Set out for at least 20 minutes before scooping, and use a scoop warmed under hot water.

Recipe courtesy of Blue Almond Diamonds

oatmeal icecreamOatmeal Ice Cream

You will need

175g Flahavan's Porridge oats
275ml double cream
75g caster sugar
1 tbsp Irish cream liqueur

Directions

1. Take a thick-based frying pan and toast the oats carefully to an even light brown. Leave to cool.

2. Whip the cream in a bowl then gently fold in the sugar and toasted oats, before adding the Irish cream liqueur. Stir carefully and put into tubs in the freezer.

3. Before serving, transfer them into the refrigerator for half an hour to soften slightly.

Recipe courtesy of Flahavan's Irish Oats

banoffee icecreamBanoffee Pie Ice Cream Dessert

You will need

200g digestive biscuits
100g butter, melted
4 bananas
Kelly’s of Cornwall clotted cream ice cream or Kelly’s Cornish dairy vanilla ice cream
Jaffa Cake mini rolls
Kelly’s of Cornwall clotted cream and honeycomb ice cream

Directions

1. Line a cake tin with clingfilm. Bash the biscuits to make crumbs and mix with the melted butter.

2. Push the crumb mixture into the cake tin to make a base.

3. Chop the bananas into slices and use to cover the biscuit base.

4. Cover the bananas with a layer of Kelly’s of Cornwall clotted cream ice cream.

5. Chop the Jaffa Cake rolls into slices and cover the ice cream.

6. Finish off with a layer of Kelly’s clotted cream and honeycomb ice cream.

7. Place the tin in the freezer for a couple of hours and then serve.

This recipe has been created by Kelly’s of Cornwall with Alison Maclean, www.dragonsandfairydust.co.uk

strawberry ripple icecreamStrawberry and Cream Ripple Ice cream

You will need

1 x 300 ml carton double cream
300 ml (half pint) full-fat Greek yogurt
275 g (10 oz) Bonne Maman Strawberry Conserve
2 tbsp liqueur, such as Crème de Cassis
3-4 sugared rose petals, crushed
4-6 waffle cones, to finish

Directions

1. Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g (7 oz) of the conserve.

2. Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) deep.

3. Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.

4. Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed sugared rose petals sprinkled on top.

Recipe courtesy of Bonne Maman

strawberry shortcakeStrawberry Shortcake Ice Cream

You will need

400g essential Waitrose British Strawberries, hulled
1 litre Waitrose Vanilla Dairy Ice Cream
200g pack Waitrose All Butter Shortbread Fingers, broken into small pieces
4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce

Directions

1. Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of clingfilm, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.

2. Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly so there are no air bubbles.

3. Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.

4. To serve, gently lift out the ice cream and remove the clingfilm. Leave to soften for 10–15 minutes then slice thickly with a large knife.

Recipe courtesy of Waitrose Groceries





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