Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Peach Melba Ice Cream – An All-In-One Frozen Take on a Classic Dessert

Peach Melba Ice Cream

This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade. This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.


Blueberry and White Chocolate Flapjacks – We Should Cocoa #59

Blueberry Flapjacks

Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.


Raspberry and White Chocolate Flapjacks – Fast to Make and Easy to Eat

Raspberry and White Chocolate Flapjacks

As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.


Easy Baileys Marbled Chocolate Ice Cream with Baileys Chocolate Sauce

Baileys Ice Cream with Baileys Chocolate Sauce

Ice Cream, Sauces | 3rd May 2015 | By

Who doesn’t like a drop of Baileys? I know I certainly do. I blame my grandfather. It was one of his favourite tipples which he took particular care to introduce to me at an early age. CT’s rather keen on it too as are many others judging by the 2,300 glasses that are consumed every minute of every day. But it’s not just a nice drink made with a blend of Irish whiskey, fresh cream, vanilla and chocolate essences, oh no. It’s also rather good as a cooking ingredient.


Redcurrant Ripple Ice-Cream with White Chocolate

Redcurrant Ripple Ice-Cream with White Chocolate.

Ice Cream, Summer | 22nd June 2014 | By

When the sun is shining and the day is warm, there’s nothing quite like a scoop or two of delicious ice-cream. This homemade redcurrant ripple ice-cream is easy to make and the good news is, there’s no need to churn it. So if you don’t have an ice-cream maker, you can still make no fuss ice-cream.


Leftover Easter Egg Chocolate Ice Cream

Leftover Easter Egg Chocolate Ice Cream

The concept of a leftover Easter egg is something I find hard to get to grips with. In our house, uneaten Easter eggs must have something seriously wrong with them, or have fallen down the back of the sofa. The whole point of self-denial during Lent is to celebrate your resolve with a massive blow-out at the end, which is where the Easter eggs fit in. Fit into your stomach, I mean.


Plum, Amaretti and White Chocolate Ripple Ice Cream

This recipe for plum ripple ice cream with amaretti and white chocolate is so refreshing on a hot summer’s day. It’s also super easy to make. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti. And the tartness of the fruit complements the sweetness of the white chocolate and cream most beautifully.


Chocolate and Hazelnut Ladoo

Chocolates | 3rd September 2013 | By

 Indian sweets have long held a fascination for me, they are so very different to our own. I got my first taste of them when I was a student living in London where a couple of Indian sweet shops were located just around the corner from the faculty building. Later on, living in the Midlands, I was surrounded by balti houses and Indian supermarkets so I was able to indulge from time to time. Now I live back home in Cornwall, I no longer have that option. Luckily Devnaa, an online purveyor of Indian inspired confectionery, has come to the rescue. Indian-Inspired Desserts, their book written by co-founder Roopa Rawal enables me to make my own.


Roasted Strawberry and White Chocolate Ice Cream

Ice Cream | 12th August 2013 | By

Having recently posted and entered rhubarb, rose and white chocolate ice cream for We Should Cocoa, I was very tempted to swap it and use this one instead. I reckon this might be the best of the no churn ice-creams I’ve made so far. I’d read somewhere on the internet that roasting strawberries really brought out the flavour, which kind of makes sense as soon as you think about it. So when I was invited to a friend’s celebratory outdoor evening event – gosh it’s so good to be able to plan outdoor events – I thought I’d try making ice-cream with roasted strawberries.

Of course, when it came down to it, I couldn’t for the life of me remember where I’d seen the piece on roasting strawberries, so I just had a go. As strawberries aren’t that tart and this is usually quite a sweet ice-cream, I added a little cider vinegar to the roasting strawberries and reduced the amount of condensed milk used. I also thought I’d try a slightly different and simpler method of making the ice-cream and I’m glad to report, it worked very well.

The roasting did the trick, creating an ice-cream with a fabulous and quite intense strawberry flavour. The texture of this ice-cream is really smooth and quite light, but not in the least bit runny when it melts. Although it didn’t quite feed the five thousand, it had to go round quite a crowd. It was gratefully and vocally appreciated and stood out amongst the other delicacies with which it was served.

I am sending this off to Kate of What Kate Baked for this month’s Tea Time Treats where the theme is Ice-creams, Jellies and Chilled Desserts. This event is alternately hosted by Karen at Lavender and Lovage.

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Roasted Strawberry Ice Cream

by August-12-2013
A firm and creamy ice cream with an intense strawberry flavour. No churn, so no need for an ice cream maker.
  • 300g Strawberries
  • 100g White chocolate (Green & Blacks)
  • 100g Condensed milk
  • 600 ml Double cream
  • 1 tbsp Cider vinegar
1. Wash, hull and halve the strawberries. Place in a roasting dish with the cider vinegar and roast at 150°C in the middle of the oven for about 35 minutes. Allow to cool then blitz with a stick blender.2. Melt the white chocolate in a bowl placed over a pan of hot water.3. Stir in the condensed milk.4. Whip the double cream until soft peaks form. Be careful not to over whip it or it will turn into butter. Add the chocolate and condensed milk and lightly whip again.5. Stir in the strawberry puree. Pour into a 1 litre freezer proof container and freeze for a few hours. Remove from the freezer 15 minutes before serving.

Yield: 1 litre

Rhubarb, Rose and White Chocolate Ice-cream – We Should Cocoa #35

Ice Cream | 14th July 2013 | By


Since discovering the oh-so-easy and oh-so-delicious no churn ice-cream last year, I have made it a number of times. Each time I’ve used tart fruit to balance out the sweetness of the condensed milk. With my cool We Should Cocoa theme very much in mind, I wanted to make some ice cream for my chocolate themed dinner party. My mother had presented me with a bunch of rhubarb stalks from her garden the day before, so it had to be rhubarb and white chocolate ice-cream. As there was also a Middle Eastern theme running through the meal, I added some rose syrup to the mix for a touch of oriental mystery.

The flavour was good, with the rhubarb acting as piquant foil to the sweet and unctuous creamy body.

I’m trying out this new printable recipe format. Please do let me know what you think.

This is, of course, my We Should Cocoa entry. For those not in the know, this is a monthly blogging challenge where an ingredient or theme is chosen that must be combined with chocolate.

As I reckon rose can be considered a herb, I am also entering this into Kavey’s Bloggers Scream for Ice Cream – a fun monthly ice cream challenge.

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Rhubarb, Rose and White Chocolate Ice Cream

by Choclette 2013
This is an easy to make no churn ice cream which is quite sweet so works particularly well with tart fruit.
  • 220g Rhubarb sticks – washed and trimmed
  • 4 tbsp Rose syrup (elderflower would be good too)
  • 200g Condensed milk
  • 600g Double cream
  • 80g White chocolate
  • Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 mins). Stir until semi-mashed up. Leave to cool.
  • Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn’t touch the water). Stir in 100g of the condensed milk.
  • Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain. 
  • Add the white chocolate and stir in.
  • Fold in the fruit mixture to create a ripple effect. Spoon into a 1 litre freezer container and freeze.

Yield: 1 litre