A Cornish girl's food adventures

Tag: ice cream

Lemon cheesecake ice cream (no-churn)

Lemon cheesecake ice cream (no-churn)

Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]

Apricot, cardamom and honey ice cream (no-churn)

Apricot, cardamom and honey ice cream (no-churn)

These are flavours which are just made to go together. They’re fragrant and exotic and generally a delicious combination. Cardamom is one of my favourite spices. I do love a no-churn ice cream recipe too, they’re always so quick and easy to whip up (no […]

No-churn tiramisu ice cream

No-churn tiramisu ice cream

No-churn tiramisu ice cream

I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I think it will probably become a regular feature of our freezer.

No-churn tiramisu ice cream
Although the mascarpone gives the ice cream base a wonderfully luxurious creamy flavour it’s the rich chocolate-coffee swirl that’s the star of this show. I like to serve this with a sprinkling of crushed amaretti biscuits for a little bit of crunch.

No-churn tiramisu ice cream

Ingredients
130g condensed milk
200ml double cream
250g mascarpone
chocolate swirl
50g dark chocolate
14g butter
1 tbsp soft dark brown sugar
2 tbsp coffee liqueur
1 tsp instant espresso powder

No-churn tiramisu ice cream

Gently melt together all of the ingredients for the chocolate swirl in a small pan over a low heat. Be sure to stir it whilst it melts to prevent it from catching and burning. Set this aside to cool whilst you make the ice cream base.
Place the condensed milk and cream in a large mixing bowl and whisk it with an electric mixer until it’s thick and forms soft peaks. Add the mascarpone and beat again until everything is combined. Gently swirl the chocolate sauce through this and transfer the whole lot to a freezer-proof container. Freeze until solid.

No-churn tiramisu ice cream

Black forest ice cream (no-churn)

Black forest ice cream (no-churn)

I’ve never really got on with chocolate ice cream. I’ve always thought that it ruins both chocolate and ice cream, it never seems to be as satisfying as pure chocolate or as refreshing as other ice creams. But then I thought maybe I just don’t […]

Blackberry and custard frozen terrine

Blackberry and custard frozen terrine

My oh my! What a pud this is! You can keep your fancy tubs of ice cream, I’ll have this please. Home made ice cream always tastes so much more wonderful than anything you buy, no matter how much money you spend on it and […]

CRANACHAN ICE CREAM (no churn)

CRANACHAN ICE CREAM (no churn)

cranachan ice cream

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.

cranachan ice cream

Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… cranachan) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!

cranachan ice cream

Ingredients

150g raspberries (frozen is fine)
2 tbsp icing sugar
90g oats
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
50ml whisky

cranachan ice cream

Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.

cranachan ice cream

THAI ICED COFFEE ICE CREAM

THAI ICED COFFEE ICE CREAM

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer […]

MINI ICED CHRISTMAS PUDS

MINI ICED CHRISTMAS PUDS

  My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner […]

NO-CHURN AVOCADO ICE CREAM

NO-CHURN AVOCADO ICE CREAM

Avocado ice cream (no churn)

No really! I saw this advertised on the specials board of a restaurant on Hst in D.C and have been kicking myself ever since for not trying it so I thought I should just make my own. It’s surprisingly fruity. Odd as it may sound.

I’ve seen avocado used as a vegan substitute in baking a few times but I’ve never really thought about enjoying the flavour of avocados as something sweet in themselves. And I really do enjoy them. This is delicious served with fresh raspberries, the sharpness of the fruit sets off the creaminess and sweetness of the ice cream really well. Trust me, if you like avocados you have to give this a go…

Avocado ice cream

Ingredients

300ml double cream
175g condensed milk
juice of 1/2 a lime
1 medium very ripe avocado

Mash or purée the avocado flesh with the lime juice, try to get it to be as smooth as possible. Next beat in the condensed milk using an electric mixer. Finally whip the cream and then combine it with the avocado mixture. Make sure that the two are really well blended together. Pour into a freezer-proof container and freeze until solid. Allow to soften at room temperature for a few minutes before serving.

Avocado ice cream

BAKEWELL TART NO-CHURN ICE CREAM

BAKEWELL TART NO-CHURN ICE CREAM

My Bakewell tart of a few months back has proved very popular so, as the mercury shows no signs of retreating yet, I couldn’t resist bringing the same flavours to some cool, creamy, indulgent ice cream. I have cheated a little bit and used soft […]