This is such a simple versatile recipe that you can easily make it dairy-free or vegan. Now there’s no excuse not to have ice-cream every day!
- frozen fruit of any kind
- honey, agave syrup or maple syrup
- yogurt, cream or coconut milk
- pinch of salt
and tada! Instant ice-cream. Told you it was quick. I find that this is best eaten straight away. The recipes I’ve come across online say that you can freeze it but I find that ice-crystals start to form around the edges. You can get rid of these ice-crystals by blitzing the whole thing in a blender again, but that’s just way to much work and cleaning for me!
I know I haven’t given quantities but I wouldn’t get hung up on them. I usually adjust the amount of fruit and honey to suit the volume of liquid I’m using, i.e. I use a lot more fruit with a 400g tin of coconut milk than a 225ml pot of cream. And sometimes I’m making this ice cream to use up some fruit so then I just add the ‘dairy’ ingredient bit by bit until i have the right taste and consistency.
You can make the ice cream with icing (powdered) sugar instead of the sweeteners I’ve listed above but the final texture is grainier than when you use a liquid sugar.
Because of the risk of norovirus in frozen fruit it is much better to buy fresh fruit and freeze it than using ready frozen fruit. I find this recipe a great way to use up bananas that are going over or fruit that’s in the ‘reduced’ section of the supermarket for extra sustainable brownie points!
You can tweak this recipe and make fudge popsicle by blending the following, putting them into ice-pop moulds and refrigerating for at least 6 hours.
- 40g of cocoa powder
- 3 tbsp of icing sugar, honey, agave or maple syrup
- 400gs of yogurt, cream or coconut milk
- pinch of salt
- pinch of ground cinnamon
- few drops of vanilla extract
This fudge popsicle recipe is based on a recipe from Live Simply.
I also found a more grown up recipe for No Churn Coffee and Tia Maria Ice Cream by the Irish chef Domini Kemp
I’ve read that you can make vanilla ice cream without an ice cream machine by freezing custard and then blitzing it in a blender to break up ice crystals just before you eat.
Another recipe that doesn’t require an ice cream machine involves mixing cream to soft peaks in a bowl mixer, adding in condensed milk and mixing until it gets thicker. Then mix in honeycomb, or fruit or biscuits or cake pieces or anything you like before putting it into a container and freezing it. You can see a video tutorial for this recipe at Bigger Bolder Baking.
I haven’t tried either of these recipes myself and when i do i’ll update this blog post.