Today in ice cream news: it’s time to chill with our instant updates and savvy sundae roundup.
Cheat’s chocolate vanilla ice-cream cake
Select an 18cm loose-bottomed cake tin (or a straight-sided soufflé dish). Have ready 1 x 500ml tub vanilla ice cream, 1 x 500ml tub chocolate ice cream and 125g Belgian chocolate sauce (you need a thick, spoonable sauce rather than a runny one). Remove the vanilla ice cream from the freezer 30-45 minutes in advance to soften. Spoon it into your tin or dish, pressing it into the corners. Place a sheet of clingfilm over the top and press down to level, then remove the clingfilm and smooth using a spoon. Cover and freeze for a couple of hours. Again, remove the chocolate ice cream from the freezer 30-45 minutes in advance. Spread the chocolate sauce over the vanilla ice cream, scatter over 50g mini marshmallows in a single layer and press them into the chocolate sauce. Spoon over the chocolate ice cream and level it in the same way as the vanilla, pressing down well to ensure that it fills the gaps between the marshmallows. Cover the surface with clingfilm and freeze for at least 4 hours or overnight. To serve, run a knife around the edge and invert on to a plate. Decorate with extra snipped marshmallows and chocolate shavings. To serve, slice into wedges like a cake (dipping the knife into boiling water first).
Last-minute frozen lemon mousse
In a large bowl, combine 150ml whipping cream, 1 tbsp dark rum and the finely grated zest of 1 lemon and whisk to soft fluffy peaks using an electric whisk. In a small bowl, work 150g Greek yoghurt until smooth. Fold the yoghurt into the cream mixture followed by 100g lemon curd. If wished, stir in 1 heaped tbsp finely chopped toasted hazelnuts. Divide the mixture among 4 ramekins or small pots, drizzle a little extra lemon curd over each one and scatter with a few more nuts, if using. Cover and freeze for at least 30 minutes or up to 1½ hours
Storecupboard trifle on a plate
All the ingredients for this decadent dessert come in convenience form. Cut 2 x 1cm slices golden syrup cake (for example McVitie’s). Place 75g strawberry and wild strawberry jam (for example Bonne Maman brand) in a small bowl, then combine with 100g blueberries. Crumble the cake and combine with 4 tsp medium sherry. Divide the fruit and cake among four plates, add spoonfuls of thick bought vanilla custard, a trickle of bought raspberry coulis and a scoop of good ice cream (sandwiched between wafers, if you like). Finish with a dusting of icing sugar, if wished.
Caramel coffee affogato
Place a scoop of coffee ice cream in each small cup or bowl. Pour a shot of freshly brewed espresso over each one. Trickle over ½ tsp bought caramel sauce per serving and scatter with a few chocolate coffee beans.
Instant raspberry ice cream with peaches and meringues
FOR THE ICE CREAM
Have ready 200g bought frozen raspberries, 200g Greek yoghurt and 50g icing sugar. Whiz the three ingredients in a food processor to a thick, sticky ice cream, scraping down the bowl as necessary to break up any clumps. Press through a sieve into a bowl, transfer to a freezer container or small loaf tin, cover and freeze for 30-60 minutes to firm to a scoopable consistency.
FOR THE PEACH SAUCE
Whiz the flesh of 2 ripe peaches (no need to peel) with 1 tbsp lemon juice and 25g peach jam in a blender until smooth, then press the sauce through a sieve into a medium bowl. Serve slices or scoops of the ice cream with the peach sauce (save any leftover sauce for another day), bought mini meringues and fresh raspberries. Decorate with edible flowers, if wished.
No-churn Nutella yoghurt ripple
MAKES ABOUT 900ML
Select a loaf tin about 900ml capacity (measuring about 20cm x 10cm x 6.5cm). Line this with clingfilm so that it overhangs the sides with enough to fold back over the top. In a large bowl, stir together 350g thick Greek yoghurt and 350g half-fat crème fraîche. Gradually stir in 250g Nutella, partially combining to create a random streaked effect. Transfer the mixture to your lined loaf tin, fold over the clingfilm and freeze for 4 hours. Set a timer and don’t over-freeze (you don’t want ice crystals forming). The mixture should be a little more frozen on the outside and softer and slightly mousse-like towards the centre. If wished, turn out the ripple, smooth the surface and finish with cocoa powder and shavings of dark chocolate as in the picture, or simply scoop it from the tin.
Dream custard cream
MAKES ABOUT 1 LITRE
Have ready 10 custard cream biscuits. Place 600ml whipping cream, 250g condensed milk and 1 tsp vanilla bean paste in a large mixing bowl and whisk together using an electric whisk until the mixture forms soft, fluffy peaks (this can takes some minutes – be sure to use a roomy bowl to catch any spatters). Cut the biscuits into 1.5cm dice and fold them in. Transfer to a container, seal and freeze for at least half a day. If freezing overnight, remove from the fridge 20-30 minutes ahead of serving to allow it to soften, and serve sliced or scooped dusted with cocoa. You can also make a strawberry version by whizzing 300g strawberries to a purée and folding into the whipped creamy mixture, as above, with the biscuits.
EASH SAUCE SERVES 4
ROSE JAM SAUCE
Gently heat 150g good red fruit jam in a small pan with 1 tsp lemon juice until it loosens, then press it through a sieve into a bowl. Flavour as desired with a few drops of rose water or essence and leave to cool. Build a sundae with scoops of bought sorbet (or use the raspberry ice cream recipe above), the jam sauce, and pomegranate seeds. Decorate with edible fresh or dried rose petals and, if wished, chopped pink peppercorns.
Whiz 100g marzipan, 100g crème fraîche and 80ml milk in a blender. Spoon this into a small bowl, cover and chill if not serving straight away. (This is more sauce than you need, but it will keep for several days in the fridge.) Build a sundae with pistachio ice cream, the marzipan sauce, chopped pistachios, whole pitted fresh cherries and small mint leaves to decorate.
SALTED CARAMEL SAUCE
Whisk 150g dulce de leche (or Nestlé Carnation Caramel) with ¼ tsp fine sea salt and 2 tbsp cold espresso in a small bowl until smooth. Cover and chill until required. This will keep well for several days. Build a sundae with chocolate ice cream, the salted caramel sauce, sliced banana, whipped cream, pecans and chocolate shavings.
Place 75ml whole milk, 75ml whipping cream and 75g good quality hot chocolate powder (for example Green & Black’s brand) in a small nonstick pan, and bring gently to the boil, stirring or whisking until smooth. Transfer to a small bowl, cover the surface with clingfilm, leave to cool and then chill – it will firm up to the consistency of double cream. Build a sundae with caramel ice cream, whipped cream, the chocolate sauce and crushed Oreo biscuits.
Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.