What else would be the perfect summer dessert than homemade strawberry ice cream?! This no churn, very simple and quick ice cream recipe is from the US and I’ve converted the quantities from cups to grams so you don’t have to 🙂
Fresh strawberries and some strawberry jam give this ice cream the delicious flavour and a lovely marble effect in every slice. You do need to give it a minimum of 12/14 hours in the freezer and then let it sit for about 10 mins before cutting or scooping. I tend to leave all my ice cream in the freezer for 24 hours before using.
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 ….
I’ve always preferred no bake cheesecakes and choose to make ones that don’t contain gelatin. That’s why I like Jane’s Patisserie as she doesn’t use gelatin in her recipes and I’ve made several of her cheesecakes with each one always working well. As long as you follow the instruction and get the right ingredients, this will work out perfectly for you and is sure to impress.
You can decorate as elaborately as you like or keep it simple but either way, the lovely mousse like chocolate orange flavour will be a big hit with everyone. I used one box of Nestle Chocolate Orange and that gave me enough for the main cheesecake and some left to decorate.
I always think of hot summer days with this dessert. It’s got the perfect combination of two ingredients which just scream “summer”! I saw John Whaite make the recipe on a show one afternoon and thought, yes that’s my type of dessert and the fact it’s gluten free is an added bonus.
Using lime curd with the cream cheese gives just the right balance of sweetness and tartness for the filling. Using melted marshmallows with the coconut for the base is a stroke of genius!
We love a crumble in our house and even though we add different things at different times, there’s nothing like the original, not messed with version to just put an “aaahhhh” in your belly! I make this gluten free for the coeliacs in my house by using gluten free flour and oats.
I’ve adapted the ingredients so they are perfect for 4 people and used a dish measuring approx. 20cm x 16cm. I’ve also reduced the original sugar content by over half. There won’t be any leftovers from this! It’s so easy to make, takes 10 mins to put together and 35 mins in the oven. Show everyone in the house how to make this and then let their creative juices flow.
Just double up for a bigger group to feed.
If you love Banoffee Pie but don’t have time to make the traditional version, here’s a very quick, very simple, no bake recipe which will fit the bill perfectly and the bonus is they are surprisingly light so you don’t feel very full after one or two 😉
You only need 4 ingredients, some freezer time and a quick 60 seconds in the microwave. What could be easier?!
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!