All You Need Is Ice Cream
From creamy, fruity confections to refreshing palate-cleansers here are my favourite and easy to make ice creams and sorbets you'll love to make this Summer...
Whizz (350g (12oz) hulled strawberries, 350g (12oz) raspberries, 250g (90oz) blackberries 150g (5oz) caster sugar and tbsp lemon juice until smooth. Strain through a fine sieve, discard seeds. Empty into a freezer proof container, cover and freeze until solid. Once solid, break with a fork and whizz again until smooth and the colour lightens. Serve straight away for a softer set or refreeze for a firmer scoop. Makes about 750ml (11/4 pint) Per Scoop 42 calories, 0g protein, 0g fat, 9g carbs (9g total sugars) 0g fibre.
Empty a 400ml tin coconut milk into a food processor with 2 x 160ml tins coconut cream, 4 tbsp agave syrup, 350ml (12fl oz.) pineapple juice, 50ml (2 fl oz.) white rum, 1 tbsp vanilla extract and juice 2 limes. Whizz until smooth. Add the finely grated zest 2 limes and whizz briefly. Churn the mixture in an ice cream machine until frozen. Empty into a freezer proof container. Cover and freeze until solid. Makes about 1 litre (11/4 pint) Per Scoop 76 calories, 0g protein, 6g fate (5g saturates), 5g carbs (4g total sugars) 0g fibre.
Start by making the mint syrup and place the sugar, water and mint in a saucepan, heating gently and stirring in the sugar until it dissolved. Get it to boiling point, turn off the heat and leave it to cool.
Whilst the syrup is cooling, dice the cucumber and puree it in a food processor (if you have one) or a blender. If you’re using a blender, add the cooled syrup to the cucumber in the blender, so help it reach a more liquid-like consistency. Next, pass the mixture through a sieve to get rid of the pulpy bits. Another options is to add an egg white here to prevent the sorbet from going all icy in texture, especially if you’re not using a food processor, or add a spoonful of gin for the same purpose.
Now freeze. If you have an ice cream maker the follow the manufacturer’s instructions but if not, give the sorbet regular stirs as it freezes in order to break up the ice crystals that form. You could even blend it up in the food processor a couple of times throughout the freezing process.
When it comes to serving, let it sit out for a few minutes to soften up before scooping out and enjoying!
Ingredients:
Summer Berry Sorbet - Use your favourite berries to make this taste of summer sorbet
Whizz (350g (12oz) hulled strawberries, 350g (12oz) raspberries, 250g (90oz) blackberries 150g (5oz) caster sugar and tbsp lemon juice until smooth. Strain through a fine sieve, discard seeds. Empty into a freezer proof container, cover and freeze until solid. Once solid, break with a fork and whizz again until smooth and the colour lightens. Serve straight away for a softer set or refreeze for a firmer scoop. Makes about 750ml (11/4 pint) Per Scoop 42 calories, 0g protein, 0g fat, 9g carbs (9g total sugars) 0g fibre.
Pina Colada - This vegan friendly ice cream is sure to become a summer favorite. Don't be tempted to increase the alcohol, as this might stop it from freezing.
Empty a 400ml tin coconut milk into a food processor with 2 x 160ml tins coconut cream, 4 tbsp agave syrup, 350ml (12fl oz.) pineapple juice, 50ml (2 fl oz.) white rum, 1 tbsp vanilla extract and juice 2 limes. Whizz until smooth. Add the finely grated zest 2 limes and whizz briefly. Churn the mixture in an ice cream machine until frozen. Empty into a freezer proof container. Cover and freeze until solid. Makes about 1 litre (11/4 pint) Per Scoop 76 calories, 0g protein, 6g fate (5g saturates), 5g carbs (4g total sugars) 0g fibre.
Cucumber & Mint Sorbet
Whilst the syrup is cooling, dice the cucumber and puree it in a food processor (if you have one) or a blender. If you’re using a blender, add the cooled syrup to the cucumber in the blender, so help it reach a more liquid-like consistency. Next, pass the mixture through a sieve to get rid of the pulpy bits. Another options is to add an egg white here to prevent the sorbet from going all icy in texture, especially if you’re not using a food processor, or add a spoonful of gin for the same purpose.
Now freeze. If you have an ice cream maker the follow the manufacturer’s instructions but if not, give the sorbet regular stirs as it freezes in order to break up the ice crystals that form. You could even blend it up in the food processor a couple of times throughout the freezing process.
When it comes to serving, let it sit out for a few minutes to soften up before scooping out and enjoying!
Ingredients:
- 150g sugar
- ¾ cup water
- handful of mint
- 300g cucmber, diced (you can leave the skin on if it’s not too tough)
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