Playful yummy bakes for modern home bakers
Biscoff caramel ice cream. This is great all year round but with the salted caramel and warming spices running through it, mixing with the cosiness of the biscoff spread, this is actually pretty amazing in the autumn and winter, as the seasons are changing. I …
I don’t know about you, but despite how many flavours I try and love, chocolate ice cream is always my favourite. Rich, creamy and an intense cocoa hit is what I’m after and this chocolate truffle no churn ice cream delivers this and so much …
For me, the delicate flavours of rose and orange blossom water alongside citrus go perfectly with a vanilla no churn ice cream base and that is where the idea for this Turkish Delight ice cream came from.
It’s a no churn ice cream, so no need for fancy equipment and all you need to do is whip up all the ingredients together and freeze. Very laid back, a brilliant no stress pud to make when people come round. Serve with rose petals and crushed pistachios to make it extra special.
300ml double cream
½ tin condensed milk (of a 397g tin)
¼ tsp salt
3 tsp rose water
2 tsp orange blossom water
1 tsp liquid glucose
1 tbsp cointreau
1 tbsp limoncello
1 vanilla pod (or 1 ½ tsp vanilla extract)
Zest 1 lemon
Zest 1 orange
Add the double cream, condensed milk, salt, rose water, orange blossom water, the liqueurs and vanilla pod to a food mixer and begin to whisk.
When the cream begins to form soft peaks after a few minutes and you can see the whisk indentations in the cream add in the liquid glucose.
When the cream is whipped enough that it holds a peak when you lift the whisk out, add the orange and lemon zest and fold gently to combine. The cream mixture whips very quickly using a food mixer, maybe 3 minutes on fast speed, so keep an eye on it or you’ll come back to butter. Not what you want.
Pour the ice cream mixture into your air-tight container. Put the lid on and place the container into a sealable bag. This will help prevent ice crystals forming in your ice cream while it is in the freezer.
Leave to freeze for at least 6 hours, preferably overnight.
Once frozen this will last about 2 months in the freezer to have whenever you fancy.
Looking for other simple ice cream recipes? Why not try my White chocolate sparkle ice cream or my No churn and instant blackberry ice creams – Bramble beauties – they’re both incredibly easy. Whip them up in no time and then store in the freezer whenever you want them.
Looking for Turkish Delight gift ideas? Why not try these artisan goodies.
Mini egg ice cream – can you get a more joyful Easter treat? Mini eggs are some of my favourite springtime sweets; you know Easter is around the corner when they start to fill the shelves. I find that now more than ever the weather …
White chocolate sparkle ice cream. My sister is a white chocolate fiend and every time I make white chocolate anything, I always have her in mind. For her no matter how much chocolate you add, you can always add that little bit more. I created …
I may be late to the no churn party but now I’m here I’m not going anywhere; flicking the lights on and off, walk of shame, into it.
I do have an ice cream maker but rarely use it. Not that its complicated its just the forward planning that goes into it – making and chilling the ice cream mixture in advance as well as the bowl. The psychological can often be the biggest barrier sometimes. No churn ice cream in comparison feels far easier and friendlier somehow. As long as you have the right ingredients you can whip it up any time you fancy, which is the point of comfort food after all.
I’ve tried out a few recipes recently and after some trial and error I think I’m learning some of the do’s and don’ts to ensure you get a velvety smooth texture, a good set and super flavours to match. Here’s one of my favourites so far.
This is such a treat. Rich peanut butter ice cream layered with intensely dark chocolate shavings and a smidge of Irish cream liqueur, to help everything along nicely. This will make enough to fill a one litre tub and should last 2-3 months in the freezer.
300ml double cream
½ tin condensed milk (just under 200g of the 397g tin)
90g finely chopped dark chocolate (70% cocoa solids or higher if you prefer)
30g chopped salted peanuts (for topping)
2 tbsp chunky peanut butter
4 tbsp smooth peanut butter
Pinch salt
2 tbsp of your favourite Irish cream liqueur
½ tsp cinnamon
Chop the chocolate and peanuts separately and leave to one side.
Pour all of the ingredients into a mixer and whip until it is soft but thick and does not move when you lift up the whisk attachment. This will take between 3-5minutes.
Place a layer of chocolate shavings in the bottom of the airtight container.
Layer in the ice cream mixture, alternating with 2 layers of chocolate as you go. Once all of the ice cream mixture has been added, add a final layer of chocolate and the peanuts.
Put the lid on the container and freeze for at least 6 hours or preferably overnight before digging in.
Adding alcohol is a great way to make sure you get a soft set texture, as it freezes at a much lower temperature than the rest of the ingredients. It can be left out; it just won’t be as soft so you might need to wait a bit before scooping.
Jams, curds, spreads and sauces are excellent ingredients to use in no churn ice cream. They help give maximum flavour without adding too much extra liquid. Initially I tried pureeing fruit and adding that but found that it just water logged the cream and when frozen, although very tasty, had quite a few ice crystals, which you don’t want.
Concentrated milk and caramel are fab ingredients to use as a base for ice cream in addition to your flavourings.
Chocolate is not a social creature. By that I mean, I tried a few times to make chocolate ice cream and after quite a few curdled attempts, I learnt that it just doesn’t like to be whipped into the cream like other ingredients. To get round this, like in the peanut butter ice cream, I decided to incorporate chopped chocolate instead which works very well. Cocoa powder, hazelnut spread, and other chocolate sauces work well too. Where there is greed there is always a solution.
Love peanut butter? Try my PB&J thumbprint cookies or my Vegan chocolate peanut butter scones. Looking for other indulgent chocolate recipes try my Double Chocolate Baked Doughnuts
Looking for some ice cream inspiration? Olive Magazine has some simple ice cream toppings recommendations that I think you’ll love.
Looking for simple blackberry ice cream recipes? I’ve got two here that I think you’ll love. One is a no churn ice cream and the other is an even easier instant make ice cream. Woodland walks became a regular fixture this spring and I found …