The weather is getting hot and summer appears to be around the corner. Get into the spirit and make ice cream at home with these no-churn recipes. From raspberry ripple to matcha to toasted marshmallow, these inventive flavours from the likes of Nigella, Elizabeth David and The Meringue Girls are more than achievable at home without an ice cream maker.
No-Churn Pomegranate Ice Cream from Nigella Express by Nigella Lawson
"This delicate pink ice cream tastes like fragrant, sherbety heaven", says Nigella, and it couldn't be simpler to make. Pomegranates, lime juice, icing sugar and double cream are all you need to make this vibrant scoop. You won't need to keep whipping out the ice crystals either – delicious and with none of the faff!
Order a copy of Nigella Express here.
Raspberry Ripple Meringue Gelato from Meringue Girls Cookbook by The Meringue Girls
A creamy scoop with deliciously tart raspberry ripples and pops of crunchy, sweet meringue. This is a great recipe if you have any leftover meringue – simply break them up and stir them through. Serve with melted chocolate for extra indulgence.
Order a copy of Meringe Girls Cookbook here.
Malai Ice Cream from Time To Eat by Nadiya Hussain
A subtle cardamom-scented milk-based ice cream, this no-churn scoop hails from South East Asia. You need just condensed milk, double cream and cardamom pods to make this, which Nadiya serves up with her homemade tart tatin.
Order a copy of Time To Eat here.
No-Churn Matcha Ice Cream from Simply Nigella: Feel Good Food by Nigella Lawson
Matcha powder and condensed milk make an unlikely pairing in this easy-to-make ice cream. It's "the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk" says Nigella. Well worth making at home.
Toasted Marshmallow Ice Cream from The Marshmallowist by Oonagh Simms
A custard-based ice cream with glorious toasted marshmallow for true summertime nostaliga. Make it at home to evoke memories of beach or countryside campfires with every lick.
Order a copy of The Marshmallowist here.
Brown Sourdough Ice Cream with Raspberry Ripple from Gail's Artisan Bakery Cookbook by Roy Levy
This old English recipe might sound unusual but it's divine. You need a hunk of sourdough here, blitzed into crumbs and combined with cinnamon brandy butter, then toasted until deliciously crunchy. Paired with raspberries in this custard-based ice cream, it's a sophisticated dessert worth making the effort for. "Cinnamon and raspberry make the world’s most beautiful couple. The warmth of the spice plays beautifully off the tartness of the fruit", says Roy Levy.
Order a copy of Gail's Artisan Bakery Cookbook here.
Coffee Ice Cream from At Elizabeth David's Table by Elizabeth David
This luxurious ice cream combines freshly roasted coffee with lemon zest and brown sugar for a mild but true coffee flavour.
