Do you remember what it was like being a kid in the summertime, when life’s biggest question was “one scoop or two?” Those days when extra sprinkles solved every problem. Oh, and the excitement of the ice cream truck sound whilst playing in the garden? What a joy! Whether it’s on a sunny day, for a broken heart or on a bad day, there’s not much that a scoop (or tub) of ice cream and hot fudge sauce can’t fix.
How about making your own ice cream in your favourite flavours? If you’ve not tried it, homemade ice cream is so good, and you can make it with just a few ingredients. It’s easy once you get the hang of it, you’ll want to make a batch every week.
Here are some simple ice cream recipes to get you started from no churn options (so no special equipment needed) to custard-based recipes. Perfect to make with kids at home, and ideal for summer entertaining desserts.
Nigella’s Easy No Churn Creamy Coffee Ice Cream
- 300ml double cream
- 175g condensed milk
- 2 tablespoons instant espresso/strong coffee powder
- 2 tablespoons coffee liqueur
- Put all the ingredients in a bowl, and whisk together until soft peaks form. This will give you a latte-coloured airy mixture.
- Place in 2 x 500ml, airtight containers and freeze for 6 hours or overnight.
Recipe from nigella.com
No Churn Raspberry Ripple Ice Cream
- 250g fresh or frozen raspberries
- 50g caster sugar
- 480ml double cream
- 390g condensed milk (about 1 can)
- 2 teaspoons vanilla extract
- Place the raspberries and sugar into a saucepan over medium heat and bring to the boil. Simmer for about 5 - 10 minutes, stirring occasionally, until the raspberries have broken down and the mixture has thickened. Sieve the mixture and allow to cool completely.
- Using a handheld blender, whip the cream to stiff peaks. In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold in the whipped cream.
- Pour half of the mixture into a loaf tin, dollop spoonfuls of the raspberry sauce on top. Swirl the sauce through with a toothpick or knife.
- Pour on the rest of the ice cream mixture, and swirl in more raspberry sauce.
- Freeze for at least 6 hours.
Recipe from Mashasbakingaddiction.com
Roasted Banana Caramel Swirl Ice Cream
You'll need a ice-cream maker for this one.
- 150g caster sugar
- 50g unsalted butter
- 3 ripe bananas
- 100ml double cream
- 2 egg yolks
- 100g condensed milk
- 25g liquid glucose (find in the baking aisle)
- Pour the sugar into a frying pan and heat until dissolved. Once dissolved, turn up the heat a little, and cook until it darkens in colour. Add the butter and swirl in until fully dissolved.
- Add the bananas to the caramel and cook for 5-10 minutes until softened and caramalised. Take the bananas out the pan and blend into a puree using a hand blender. Pour into a bowl, allow to slightly cool and cover with clingfilm.
- Next for the custard base, put the milk into a saucepan and simmer (do not boil).
- Whisk the eggs, condensed milk and liquid glucose together. Pour the hot milk over the egg mixture, whisking continuously. Then add to a clean pan and cook for another 10-15 minutes stirring continuously until slightly thickened.
- Whisk in the blended bananas, pour into a bowl and cover with clingfilm and cool.
- Tip into an ice cream machine and churn until thick.
- Add spoonfuls of the ice cream into a container, alternating with drizzles of the caramel. Freeze completely, and then serve with any left-over caramel sauce.
Recipe from Olivemagazine.com
Don't worry if you don't have an ice cream maker, you can pick one up from our collection for just £35 saving you up to 30% off vs. the high street price.
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