Keep cool and get creative in the kitchen with these easy at-home ice cream recipes.
If you thought you needed a fancy ice cream machine to make everyone’s favourite summer treat, you don’t. These delicious recipes will satiate your sweet tooth cravings and cool you down during this warm weather spell, all without too much labour involved.
From healthy(ish) strawberry cones to chocolate crowd pleasers, vegan alternatives to a gloriously retro take on the ‘Fab’ ice lolly, why not add one of these to your kitchen to-make list this weekend…
Healthier Strawberry Ice Cream
This recipe could not be easier – you literally just chuck all the ingredients in a blender. The lack of sugar makes it much healthier than your usual shop-bought stuff too.
Makes: 4 scoops
Prep time: 5 minutes plus freezing time
- 200g strawberries, hulled and chopped
- 1 ripe banana
- 1/2 tsp lemon juice
- 2 tbsp low fat yogurt (or plant-based for a vegan alternative)
- 1/2 – 1 tbsp honey or maple syrup (optional)
- Freeze the strawberries overnight then simply add all the ingredients to a blender or use a stick blender to blitz into ice cream. Serve immediately in scoops, in a cone or freeze for later.
Recipe from lovefreshberries.co.uk
Chocolate and Banana Ice Lollies
If you find yourself with a bunch of overripe bananas and can’t face looking at another banana loaf, this ice cream lolly recipe is the perfect summer alternative.
Makes: 10 ice lollies
Prep time: 15 minutes plus freezing
- 50g cocoa powder
- 2 tbsp cornflour
- 475ml semi-skimmed milk
- 1 tsp vanilla extract
- 2 large bananas, chopped into chunks
- 3 tbsp runny honey
- 25g mini fudge chunks
- 50g white chocolate, melted
- Whisk the cocoa and cornflour together in a large saucepan. Gradually stir in the milk until combined. Bring to a boil over a medium heat and whisk continuously for 1 minute. Remove from the heat and stir in the vanilla extract.
- Add to a blender with the banana chunks and honey. Process until smooth and thoroughly combined.
- Divide the mixture between a 10-hole lollipop mould. Transfer the mould to the freezer for 10 minutes, then add the lollipop sticks. Freeze for 6-8 hours until completely firm and preferably overnight. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Scatter over the fudge chunks, then drizzle over the white chocolate sauce to serve.
Recipe from Sainsburys.co.uk
Halva & Blackberry Ice Cream with Blackberry Sauce
A Middle Eastern-inspired recipe to wow at your next BBQ or summer garden party.
Prep time: 30 minutes
Freeze time: 4-6 hours or overnight
- 4 large eggs, separated
- 100g (4oz) caster sugar
- 1 small orange, finely grated rind only
- ½ teaspoon ground cinnamon
- 300ml (½ pint) double cream
- 250g (9oz) Greek style yogurt
- 250g (9oz) pack plain halva, sliced and crumbled into pieces
- 300g (11oz) blackberries, roughly chopped
For the blackberry sauce:
- 225g (8oz) blackberries
- Juice of ½ lemon
- 2 tablespoons icing sugar
1. Line a 1.7 litre (3 pint) large loaf tin or round cake tin with cling film and set aside. Whisk the egg whites in a medium bowl with an electric whisk until thick moist looking peaks. Add the egg yolks, sugar, orange rind and cinnamon to a second larger bowl and whisk until thick and creamy and the mixture will leave a trail when lifted up.
2. Whip the cream in a third bowl until it just begins to form soft swirls then fold the cream and yogurt into the yolk mixture. Add the halva and blackberries, keeping a few back for the top, and gently fold together then add the egg white and again gently fold together.
3. Pour the mixture into the lined loaf tin, sprinkle with the reserved halva and blackberries then cover the top with more clingfilm. Chill for 5-6 hours or overnight until firm enough to slice.
4. Meanwhile make the sauce by pureeing the remaining blackberries in a food processor or liquidiser until smooth. Press through a sieve, discard the seeds then mix with the lemon juice and sugar. Chill in a covered plastic container until needed.
5. When ready to serve, lift the ice cream out of the tin using the clingfilm then peel away and discard. Cut the ice cream into thick slices and serve with the blackberry sauce in a separate jug to drizzle over.
Recipe from lovefreshberries.co.uk
‘Fab’ Ice Cream Slice
Relive childhood summers with this fabulously retro ice cream dessert. Fresh berry ice cream layered over rich Madeira cake and covered with velvety chocolate and hundreds and thousands: what’s not to love?
Prep time: 30 minutes plus freezing
- 200g strawberries, hulled
- 100g raspberries
- flavourless oil to grease the tin
- 1 x 600ml pot double cream
- 1 x 397g tin condensed milk
- 2 tsp vanilla extract
- a few drops red or pink gel food colouring*, optional
- 1 x 295g Madeira cake, darker crust trimmed
- 50g dark chocolate, finely chopped
- 1 tbsp 100s and 1000s to decorate
- Put the strawberries and raspberries in a food processor and blend to a puree. Pass through a sieve to remove the seeds. Lightly grease a terrine or 900g loaf tin, then double line with baking paper. Leave plenty over the sides to help pull the frozen terrine out later.
- Reserve 50ml of the cream to make the chocolate topping to finish. Whisk the rest of the cream with the condensed milk and the vanilla in a large bowl with an electric whisk for about 5-7 minutes until softly whipped. The peaks should flop back to the surface and stay there when you remove the beaters. Spoon half of this into the lined tin, cover with clingfilm and freeze for 2 hours.
- Meanwhile, fold the berry puree into the remaining cream mixture, adding a few drops of food colouring for a stronger colour if you like. Cover and chill until the 2 hours is up and the cream mixture is firm.
- Spoon the strawberry layer into the terrine, smooth over, cover again and freeze for another 3 hours.
- Cut the Madeira cake into 1cm thick slices with a bread knife. Place on top of the strawberry layer, patching up to make a sponge layer over the top of the ice cream. Cover and chill for 2 hours or until completely frozen.
- An hour before you’re ready to serve, heat the reserved cream in a small pan until just simmering and pour over the chocolate in a bowl. Mix well until smooth. Leave to cool to room temperature, stirring every few minutes.
- Loosen the terrine using the lining paper and tip onto a serving plate, sponge side down. Leave to sit at room temperature for a few minutes if it’s not coming out easily. Remove the lining paper, and pour over the chocolate, allowing some to drip down the sides. It will set relatively quickly as it hits the ice cream. Sprinkle with 100s and 1000s and refreeze for 20-30 minutes until everything is firm enough to cut into slices and serve.
Recipe from sainsburysmagazine.co.uk
No-Churn Lime and Ginger Ice Cream
Just four ingredients and 15 minutes (plus freezing) are needed to make this seriously easy, foolproof ice cream
Prep time: 15 minutes, plus freezing
- 175g condensed milk
- 2 unwaxed limes, zest and juice
- 5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar
300ml double cream
1. Put all the ingredients in a blender with a pinch of fine salt and whizz at high speed for 1-2 minutes, just until the mixture thickens. Pour into a 1 litre ice cream container and freeze for at least 4 hours or overnight. Allow to soften in the fridge for 10 minutes before scooping. The ice cream will keep in a container in the freezer for up to 3 months, but the flavour will be brightest and best in the week after making. It goes very well with tropical fruits such as mango and passion fruit.
Recipe from Waitrose.com
Vegan Vanilla and Butter Bean Ice Cream
Creamy butter beans and rich coconut milk make this vegan-friendly ice cream just as good as any dairy counterpart. Serve with fresh fruit, sprinkles or melted dark chocolate.
Prep time: 30 minutes, plus chilling and freezing
- 2 x 400g cans coconut milk
- 8 tbsp light brown soft sugar
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 1 vanilla pod, halved
- 1 x 400g can butter beans, drained and well rinsed
- 150g raspberries, plus extra to serve
- 1 tbsp caster sugar
- Put the coconut milk, sugar, cinnamon and nutmeg into a small saucepan. Scrape the seeds from the vanilla pod into the pan, whisk to combine and then heat very gently for 10 minutes to allow the flavours to combine. Set aside.
- Meanwhile, put the butter beans in a blender and blitz until just broken down. Remove the vanilla pod, then pour in the coconut milk and blend until smooth. Using a fine sieve, push the mixture through into a jug.
- Pour the mixture into an ice cream-maker and churn according to the machine’s instructions – you want it to be roughly the same consistency as soft-serve ice cream.
- Transfer to an airtight container and freeze for at least 4 hours.
- To serve, put the raspberries in a small saucepan with the caster sugar and a couple of tablespoons of cold water. Heat gently, breaking down the raspberries with the back of a spoon until you have a sauce-like consistency. Push through a sieve and then into a serving jug, to drizzle over the ice cream. Scatter with the remaining raspberries.
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Make hot summer nights more bearable with this delicious (and vegan) creamy sorbet recipe. The addition of coconut and pea milk makes the texture more like traditional ice cream than an actual sorbet.
- 200ml Original pea mylk
- 200ml Coconut milk
- 225g Raspberries plus extra to garnish
- 4 tbsp Agave syrup
- A ripe banana
- Put all the ingredients into a blender, and blitz until smooth.
- Put the mixture into a container with a lid. Place in the freezer until fully frozen or overnight, which we found gave the best result.
- Remove the frozen mixture from the freezer and cut into cubes. Put the cubes into a blender and blitz again to break down the ice crystals until you get a smooth consistency. Enjoy straight away or place in the freezer again to allow the sorbet to firm up a little.
- Garnish with fresh raspberries, fresh mint and a raspberry coulis.
Recipe from Sainsbury’s via Instagram.
Visit their feed for more recipe inspiration instagram.com/sainsburys
Fruit & Nut Frozen Ice Lollies
Go nuts for these tasty fruity treats laden with delicious greek yoghurt from our favourite peanut butter brand, Pip & Nut.
- 1 medium, ripe banana
- 240ml/1 cup Greek yoghurt
- 1 tsp lemon juice
- 3 Tbsp honey
- 3 Tbsp nut butter of your choice
- Fresh summer berries
- Purée the banana, yoghurt, lemon juice, honey and coconut almond butter together in a food processor, until smooth. In a bowl, gently mash the summer berries to release some of their juices, but leaving the berries partially formed. Roughly fold the berries into the puréed mixture, making a ripple effect.
- Divide the mixture between ice lolly moulds, stopping about 2.5cm from top. If you don’t have ice lolly moulds, use small paper cups.
- Place a sheet of cling film over the top of each, cut a slit in the centre and add a wooden ice lolly stick. Freeze until firm, about 6 hours. To release the ice lollies, dip the moulds briefly in hot water.
Recipe from Pip & Nut