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.
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.
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.
A quick but luscious no-churn ice cream flavoured with Baileys and marbled with dark chocolate. Chocolate sauce with a slug of Baileys adds the finishing touch to. This easy Baileys marbled chocolate ice-cream will make you everyone’s best friend.
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.
A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve this leftover Easter egg chocolate ice cream with chocolate sauce if desired.
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.
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.
Roasted Strawberry Ice Cream
- 300g Strawberries
- 100g White chocolate (Green & Blacks)
- 100g Condensed milk
- 600 ml Double cream
- 1 tbsp Cider vinegar
Yield: 1 litre
An easy to make no churn ice cream which is quite sweet, so it works particularly well with tart fruit like rhubarb. The flavours of rose and rhubarb marry well and the white chocolate brings it all together. I bring you the most delightful rhubarb, rose and white chocolate ice-cream.