Well hello, spring, we’ve been expecting you! With brighter and lighter days ahead, not to mention those decadent bank holidays, why not dip into one of the unique ice cream recipes below? An essential treat for warmer weather, these flavour concoctions will have you leaving your safe scoop of vanilla behind.
However, don’t be put off — all are exceptionally straightforward, refreshing, and use ingredients which you may already have at home. So, scoop up and enjoy a cone this springtime.
1. Cherry Amaretto and Dark Chocolate Gelato
This gloriously simple gelato is churn free — needing no ice cream machine or endless hours of required stirring. As explained by Italian cuisine gurus Pasta Evangelists: “Gelato contains more milk and less cream than ice cream. It’s usually churned at a much slower speed, incorporating less air and giving it a denser consistency. Gelato is also served at a slightly warmer temperature than ice cream, generally giving it a softer consistency.”
This particular recipe is the perfect springtime treat. With lashings of cherry jam, Amaretto and dark chocolate, this Italian ‘dolce’ will be sure to put a spring in your step.
Makes: 6-8 portions
Prep: 10 minutes
Difficulty: Easy
Ice cream maker required: No
Ingredients
- 500ml double cream
- 400g condensed milk
- 50g amaretti biscuits, crushed into small pieces
- 50g good quality dark chocolate, broken into small pieces
- 3 tbsp of good quality cherry jam
- 2 tsp vanilla extract
- 3-6 spoonfuls of Amaretto Di Saronno (optional)
Method
- Take a large mixing bowl and add the vanilla extract, dark chocolate chunks condensed milk and double cream.
- Whisk well until soft peaks form.
- Add most of the crushed amaretti biscuits and fold in. Stir in the Amaretto liqueur and put the remainder to one side.
- Freeze for one hour, then remove.
- Dust with the remaining biscuits and add the cherry jam. Return to the freezer for a further four hours.
- Serve and enjoy!
2. Honey, Date and Tahini Frozen Yoghurt
For something lighter but equally tasty, try this honey flavoured frozen yoghurt – with a twist. The added ingredients of medjool dates and tahini create a delicate compromise between sweet and savoury, almost reminiscent of the Turkish dessert baklava. You can also add a drizzle of salted caramel sauce for a sweeter taste or even lavender grains for something more floral.
Whether making your own or opting for shop-bought yoghurt, the full-fat Greek style is the best option for a creamy texture. However, this recipe works well with lower-fat varieties for a cleaner, lighter texture. Tailor the desert to your preference and enjoy!
Makes: 6-8 portions
Prep: 5 minutes
Difficulty: Easy
Ice cream maker required: Yes
Ingredients
- 1kg full-fat Greek yoghurt
- 7 tbsp runny honey
- 7 tbsp tahini
- 2 lemon juice
- 6 medjool dates, pitted and chopped
- A handful of Sesame Snaps, broken into small pieces
- 25g mixed nuts (optional)
Method
- Put the yoghurt, tahini, 6 tbsp of honey, and lemon juice into a large mixing bowl.
- Mix with a food processor until the mixture is smooth.
- Add four of the chopped dates and whizz again.
- Churn in an ice cream maker until frozen, then empty into a freezer-proof container.
- When ready to serve, sprinkle the remaining dates and the crumbled Sesame Snaps all over the frozen yoghurt. Then, a scattering of mixed nuts and an extra drizzle of honey as a final garnish.
3. Pineapple and Ginger Ice Cream
The tropical combo of pineapple and ginger deserve more attention within the ice cream scene. Simple to make and easily customised to your taste, this unique ice cream will both impress and refresh your palette.
When making the desert, a dash of caramelised brown sugar or the addition of lightly charred fresh pineapple chunks will elevate the flavour all the more. Then, take a trip to the tropics with this delicious ice cream, perfect for warm spring days or summer evenings — it’s anything but vanilla!
Serves: 6-8 portions
Prep: 10 minutes
Difficulty: Easy
Ice cream maker required: No
Ingredients
- 5 free-range egg yolks
- 570ml double cream
- 50g caster sugar
- 2-3 tbsp lemon juice
- 1 tbsp fresh ginger, grated
- 2 pineapples, pureed
Method
- Using a food processor, whisk the egg yolks, double cream, and sugar together until thick and light in colour.
- Add the grated ginger and pineapple puree, then mix again until smooth.
- Put a small saucepan on medium heat. Add the blended mixture from step 2 and stir until it resembles thick cream.
- Take off the heat and stir the blend in the lemon juice, to taste.
- Add an additional sprinkle of caster sugar if needed, or chunks of crystallized ginger.
- Put into a freezer-safe container and remove around 20 minutes before serving.