After running a poll on what ice cream flavour to make over on the cozebakes Facebook page, the winner by quite a big margin was Mango Ice Cream.
I make this a little differently than the other ice cream recipes on here as you could chop up fresh mango and mix it in but there’s a chance you would be eating frozen pieces of mango with ice on them after the freezing process and that wouldn’t be very nice! The solution I felt was to pulp the mango in my food processer and mix this in to get the flavour throughout.
Most of my other ice cream recipes use condensed milk and they are all really good. As peaches are in season, I tried a recipe with fresh peaches and using the same method. I had no complaints, everyone loved it but I wasn’t happy. I felt the condensed milk was the primary flavour instead of the peaches so I set about trying to work around this.
I’m happy to report that the second test worked out much closer to what I wanted to achieve 🙂
Definitely one of my favourite ice creams so far, this delicious and very pretty no churn ice cream recipe looks so good. Adding kirsch to it just gives it a little kick but you can leave it out if it’s for all ages.
You probably have most of the ingredients already in the house so why not have a go at making it? It will store in the freezer for a month but it won’t last that long!! It’s delicious scooped into cones or pop a few scoops into a bowl with some fresh raspberries and a drizzle of the left over raspberry sauce for a lovely dessert.
While doing my shopping, I spotted a real bargain. Packets of Oreo Mint Biscuits for only €1.00 and had to buy them. I figured I would work out some way to incorporate them into a recipe and as it’s summer, I had a go at a no churn ice cream using the biscuits and of course adding chocolate chips, well you would have to … 😉
Make the day before you need it. I use a glass container which is longer than a standard 2lb loaf tin but a plastic or metal container would work well too.
An easy, no churn ice cream recipe that’s full of the excellent combination of rum and raisins with the added twist of orange zest and chocolate. Top with some chocolate curls and cool down in style!
Make this recipe in a 1lb loaf tin or your own plastic container, I guessed at a 2lb size but it’s too big. Don’t worry about the rum being strong flavoured as it’s heated with the raisins so you tone it down a bit (but not too much 😉 )
Oh excuse the pictures! The end product photo was left in my eldest son’s hands and his artistic abilities are somewhat limited ….
Another great recipe from the unbeatable Mary Berry! It’s such an easy ice cream to make, it’s no churn which is a huge bonus if you don’t own the machine and you can use broken up meringue pieces or shop bought. It’s not a big deal. It’s traditionally made in a loaf tin as you can then cut into slices as needed but it can also be made in an 8″ square tin to cut into perfect slices for wafers.
Add some mixed berries and a little cream for a delicious dessert or pop it over your favourite hot brownie … oh yes indeed. Lemon …. a wonderful thing!