From raspberry ripple to matcha to toasted marshmallow, these delicious ice cream recipes are more than achievable at home without an ice cream maker. Simply pick your favourite flavour, make the ice cream base, and leave the rest of the work up to your freezer.
Ricotta, Honey and Thyme Ice Cream
Georgie Hayden’s simple ricotta, thyme and honey ice cream is sun-soaked Greek summer in ice cream form. It couldn’t be easier to make, with just a few simple steps guaranteeing a perfectly creamy, fragrant and sweet ice cream.
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No-churn Raspberry Ice Cream
Is any ice cream flavour more synonymous with the height of summer than raspberry? While raspberries are at their sweet, plump best, make up a batch of Xanthe Ross’ creamy, tart raspberry ice cream, just in time for the next heat wave.
Raspberry Ripple Meringue Gelato
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.
Nadiya Hussain’s Banana Tarte Tatin with Malai Ice Cream
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.
No-churn Matcha Ice Cream
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
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.
Brown Sourdough Ice Cream with Raspberry Ripple
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.
Coffee Ice Cream (Glace moka)
This luxurious ice cream combines freshly roasted coffee with lemon zest and brown sugar for a mild but true coffee flavour.
No Churn Pomegranate Ice Cream
“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!
