No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

Gosh, I am not a fan of this heat. It is making me irritable, giving me headaches and means working in my kitchen is a form of torture. I am definitely cracking under the pressure. I realise I would not have made it as a spy. Place me in a 40 degree kitchen, turn on the oven and ask me to make dinner and I would have sold England straight up the river.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

I am also not a fan of those people who admonish me for complaining about the heat. True, complainers are no fun but give me the frozen depths of winter any day. All you need to do is turn on the heating and put on a coat then you’re sorted. There is no getting away from this heat though, except in the car. Oh, never has a trip to Sainsburys felt so luxurious with the air-conditioning cranked up as high as it can go.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

My oven seems to have a sixth sense that I don’t really want to be baking cakes at the moment and all my recipes have been failing me. I am either lazily reading through ingredients lists, carelessly putting the oven on too high or just not hearing my timer go off as I’m too busy standing in front of the fan, the noise of it drowning out anything important.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

So, salads and no-bake desserts have been the only way to go. I am a particular advocate of this recipe we shall be discussing today. No-Bake Frozen Cherry Chocolate Pie. Is there anything in its name that may cause you hesitation? To me, nothing sounds more inviting. It looks beautiful, is easier than it looks to put together and tastes chillingly refreshing. All you have to really think about is each step has a little freezing time. But that’s great as you can make it well in advance, I’m talking a few days, and is an extremely impressive high summer dessert. In fact, I made each step a couple of days apart as it had to fit in between looking after my tiny humans so it turned out to be even less of a bother than if I had to focus on putting it all together at once. This drove Luke insane though, as each day after work he was disappointed yet again that the pie still wasn’t ready to eat. And then when it was, it had to wait until I had a block of time to photograph it. Turns out photographing ice cream pies with a three year old running amok is quite the challenge. Ice cream doesn’t understand the patience required looking after children and capturing any photographs without it melting away as I tried to chase my son out of the shot for the millionth time was a bit of a triumph.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

The No-Bake Frozen Cherry Chocolate Pie has three major components. A biscuit base made out of crushed gluten-free milk chocolate digestives filled with an easy peasy no-churn cherry ice cream made with fresh cherry puree, condensed milk and whipped cream. Then a final silky topping of chocolate ganache which goes kind of chewy when you serve it to really take it to another level. Really, this pie is an absolute dream and when Luke was finally allowed his very own slice he absolutely loved it and has made it very clear none of it is to be given away. To be honest, that thought was far from my mind, ice cream, and in particular this No-Bake Frozen Cherry Chocolate Pie is the only upside to this oppressive July heat.

A slice of No-Bake Frozen Cherry Chocolate Pie on a plate on a wooden table

Print Recipe
No-Bake Frozen Cherry Chocolate Pie {gluten-free}
This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Instructions
Chocolate Pie Crust
  1. Firstly grease a 10 inch pie tin.
  2. For the chocolate pie crust, pour the chocolate digestives into a food processor along with the cocoa powder and whizz up until they form fine crumbs.
  3. Pour in the cooled melted butter and the salt and mix together until combined.
  4. Pour the molten chocolate mixture into the pie tin and press evenly across the bottom and up the sides of the tin. The mixture may still be a little soft because of the melted chocolate to press in evenly so get the mixture roughly where you want it then place in the fridge for 5-10 minutes to harden slightly so the crust is easier to press up the sides. Once the crust is even, then place in the freezer for an hour to firm up.
Cherry Ice Cream
  1. Pour caster sugar and water into a medium sized saucepan and bring to a boil, simmer for a few minutes until the sugar has dissolved.
  2. Pour in the cherries, bring back to the boil, simmer for 5 minutes then turn off the heat and let the cherries cool in the syrup. Once cool, blitz in blender.
  3. Whip the double cream until thick and floppy then fold into the condensed milk.
  4. Stir in the pureed cherries, the cherry brandy and the almond extract until well combined.
  5. Pour the cherry filling into the chocolate pie crust then place in the freezer overnight to set.
Chocolate Ganache
  1. Melt the chocolate with the butter and salt in a bain marie or a bowl set over simmering water.
  2. Once melted, remove from the heat and pour in the double cream. Stir until well combined.
  3. Remove the cherry pie from the freezer. Make sure you can easily remove the pie from the pie tin so that you are not fiddling about with it after you have added the ganache.
  4. You can put the pie back into the pie tin or transfer to a freezer friendly plate. Then spread the ganache onto the middle of the pie. Drizzle with extra melted chocolate if you like. Place back in the freezer for an hour to fully firm up.
  5. At this point you can serve the pie. Remove from the freezer and cut the pie into the slices you need. Rest for 5-10 minutes before serving the slices.
  6. The pie will keep wrapped well in foil in the freezer for a couple of weeks.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I love the bakeware by Alan Silverwood and for this No-Bake Frozen Cherry Chocolate Pie I used this Fluted Flan Tin 20cm Alan Silverwood. It has a loose bottom so makes it easy to remove the pie. Don’t put it in the dishwasher though as it will ruin the silver anodised finish.

I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Blackberry Ripple Ice Cream

Blackberry Ripple Ice Cream

Coconut Cherry Clafoutis

Coconut Cherry Clafoutis {gluten-free, dairy-free}

Mango Lime Pudding

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and black treacle and thickened with double cream for rich creaminess.

Gingerbread Ice Cream

This Gingerbread Ice Cream has been sorting out all of my Christmassy food needs. Just like my previous pregnancy I have been craving ice cream all the time. When specific food cravings hit I am so happy I live in London where I can access the best ice cream parlours. My favourite is definitely Udderlicious on Upper Street in Islington. They have so many delicious flavours which are impossible to choose from and are open until 11pm so if Luke and I are ever organised enough to book a babysitter and have dinner out then we usually go somewhere in Islington and nip over to Udderlicious for ice cream afterwards.

Gingerbread Ice Cream

I don’t actually have to travel as far as Udderlicious though in most cases as our local ice cream café in Crouch End, Rileys, offers some pretty amazing gelato with different flavours every time we go. Which is a lot. Cole is an ice cream ninja too and I treat us almost every Wednesday afternoon to a trip to Rileys. It’s incredibly cute as he’s convinced the girl who works there is Elsa from Frozen. It’s true that she is very pretty with ice blonde hair which she usually wears in in a plait over her shoulder so he isn’t too far off. When we watch Frozen and I ask Cole where Elsa works he happily replies that she works in the ice cream shop making tea. Sounds about right.

Cole invariably chooses mango sorbet at Rileys or if they don’t have that then chocolate ice cream is a pretty decent second choice. I usually go with my cravings so it could be anything from a fruity sorbet to stracciatella to peanut butter. A couple of weeks ago though they had the most divine ginger and black treacle ice cream which epitomised my most favourite Christmas flavours. Darkly spiced but rich and creamy. So my inspiration here has derived from that amazing ice cream.

Gingerbread Ice Cream

Looking back over the past month or so it becomes apparent that ginger has also become a bit of a thing for me as well. See Lemon Iced Stem Ginger Parkin and Sticky Ginger and Whisky Cake with Lime Drizzle. There is something about the fiery heat of fresh ginger, intensified by the even temper of the ground ginger that means you can happily eat ice cream even on the snowiest and coldest of days. The dark muscovado sugar and black treacle have an almost warming effect despite arriving at your bowl direct from the freezer.

These flavours pair beautifully with this incredibly versatile ice cream base which is made from a custard. Here I infused the custard with ginger and spice, but the whole base is made even richer and creamier by whipping up some double cream to fold in thickly before churning.

Gingerbread Ice Cream

Gingerbread Ice Cream is perfect for offering as a Christmas dessert. I’d even go so far as to say that you’d be very wise to offer it alongside the Christmas Pudding for the ultimate indulgence. I’m not sorry to admit that I heated up one of my mince pies made with Victorian Mincemeat a few nights ago and scooped a load of Gingerbread Ice Cream onto the top. It was simply divine. A real Christmas treat.

Gingerbread Ice Cream is also very forgiving as like most of my favourite ice cream recipes it doesn’t set too firm or have the tendency to turn into ice crystals if you don’t cool it fast enough. Even the laziest ice cream maker (yes, that’s me) can get this perfect first time.

Gingerbread Ice Cream

Print Recipe
Gingerbread Ice Cream
Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and treacle and thickened with double cream for rich creaminess.
Gingerbread Ice Cream
Prep Time 30 minutes
Cook Time 30 minutes
Servings
2 pints
Ingredients
  • 300 ml single cream
  • 8 g peeled fresh ginger grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 100 g dark muscovado sugar
  • 1 tablespoon black treacle
  • 300 g double cream
Prep Time 30 minutes
Cook Time 30 minutes
Servings
2 pints
Ingredients
  • 300 ml single cream
  • 8 g peeled fresh ginger grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 100 g dark muscovado sugar
  • 1 tablespoon black treacle
  • 300 g double cream
Gingerbread Ice Cream
Instructions
  1. Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
  2. Turn the heat on and bring to just below a boil.
  3. Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
  4. Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
  5. Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
  6. Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
  7. Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
  8. The following day whip the double cream until it reaches soft peaks then fold gently into the gingerbread custard until everything has completely combined.
  9. Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
  10. You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.
Recipe Notes

*If you are using the Magimix Le Glacier or a machine similar then I have found that churning the mixture for about 20 minutes is plenty.

SHOP THE RECIPE

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and I am always thrilled to reach down for it and put it to use. I chose the Magimix Le Glacier 1.1 Ltr Ice Cream Maker (White) on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The links above are affiliate links which means if you decide you want to use either of these links to buy your ice cream maker then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list for the blog so if you do click through then many thanks!!

Blackberry Ripple Ice Cream

Blackberry Ripple Ice Cream is amazingly light and creamy made from a base of Italian meringue and whipped double cream shot through with a burst of fruity blackberry.

Blackberry Ripple Ice Cream

This recipe is an update from the Blackberry Ripple Ice Cream I posted in 2014 which I now make every blackberry season without fail. Because of the base method I do find it an incredibly easy ice cream to manage without the risk of any ice crystals forming. The blackberry ripple is sweet and tart with immense fruity flavour contrasting with the smooth and creamy ice cream.

Blackberry Ripple Ice Cream

I originally adapted the recipe from one of my father’s old Taste Magazines from the 1980s. I love looking through these magazines, it’s amazing how much food photography and writing has changed. There are fewer pictures in the magazines and styling and lighting has changed a lot so much so that the food itself doesn’t look terribly appealing from the photographs. If you look past the dusty images and focus on the recipes themselves though there are some true gems and this ice cream was one of my favourite discoveries.

Blackberry Ripple Ice Cream

This Blackberry Ripple Ice Cream recipe was a bit of a revelation for me in terms of ice cream making. I love homemade ice cream but sometimes I can’t be bothered with the hard-set stuff, the kind that you have to take it out from the freezer for 20 minutes so that you don’t snap your spoon in half desperately trying to dig at it. These 20 minutes are always an endless time of frustration for me. Blackberry Ripple Ice Cream though is proudly soft scoop. If you fancy a teaspoon of ice cream whilst you are waiting for the toast to pop up then this is ideal. Luscious and creamy direct from the freezer. It achieves the soft set by adding liquid glucose to pureed blackberries which helps the crystallisation of the sugar and also protects the fruit, as without the sugar the blackberries would freeze solid. The ice cream base is made by whisking egg whites and drizzling in a sugar syrup to form a fluffy meringue which is what gives the ice cream its texture. Billows of double cream are then folded through, giving the ice cream richness.

Blackberry Ripple Ice Cream

When it comes to the blackberries one of the things I am a bit of a stickler about is the preparation of the fruit. The seeds absolutely have to be removed. If not the smooth creamy ice cream is marred by the rock hard little pellets you have to keep removing from your teeth. I bought a homemade raspberry ice lolly from the market a couple of weeks ago and the seeds were so overwhelming that it completely ruined the treat for me. I was picking them out of my teeth for the rest of the afternoon and complaining about it to anyone unlucky enough to be in my company that day.

Blackberry Ripple Ice Cream

Since I am currently trying to restrict my dairy I have also tried making Blackberry Ripple Ice Cream by switching out the double cream for whipped coconut cream which makes the recipe dairy-free. It worked fine and if you want to make that swap for the same reasons then I do encourage it, it’s still a completely delicious ice cream. However, it’s funny, I haven’t had too hard a time limiting my dairy intake at all and didn’t miss it nearly as much as I thought I would. Ice cream though is proving my downfall. I can certainly be satiated with sorbets and ice creams made from frozen bananas or coconut milk but when you taste this ice cream as it is intended with the whipped double cream then it’s nigh impossible to succumb.

Blackberry Ripple Ice Cream

Print Recipe
Blackberry Ripple Ice Cream
Amazingly light and creamy ice cream shot through with a burst of fruity blackberry.
Blackberry Ripple Ice Cream
Course dessert
Cuisine British
Keyword ice cream
Prep Time 45 minutes
Cook Time 15 minutes
Servings
2 pints
Ingredients
  • 500 g blackberries
  • 50 g icing sugar
  • 1 tablespoons liquid glucose
  • 250 g light soft brown sugar
  • 4 egg whites
  • 300 ml double cream
Course dessert
Cuisine British
Keyword ice cream
Prep Time 45 minutes
Cook Time 15 minutes
Servings
2 pints
Ingredients
  • 500 g blackberries
  • 50 g icing sugar
  • 1 tablespoons liquid glucose
  • 250 g light soft brown sugar
  • 4 egg whites
  • 300 ml double cream
Blackberry Ripple Ice Cream
Instructions
  1. Pour the blackberries into a medium sized pan and heat gently with a splash of water to aid the breaking down of the berries. Once the berries have completely softened then remove them from the heat and pour into a sieve. Push the berries through, the best aid for this I think is a silicone spatula, so that all the seeds are extracted from the fruit pulp. Discard the seeds (or save to make a fruit alcohol infusion as explained above) and return the pureed blackberries back into the pan.
  2. Add the icing sugar and liquid glucose to the blackberry puree and bring to the boil. Remove from the heat then leave to cool before covering and refrigerating overnight.
  3. Meanwhile pour the brown sugar into another medium sized saucepan and add 300ml of water. Heat gently so that the sugar completely dissolves into the water. Then bring to the boil and carrying on boiling until it reaches a very thick and syrupy consistency, it should reach 112°C on a sugar thermometer and can take about 20 minutes. You must keep your eye on the saucepan at all times so that it doesn’t bubble over.
  4. In a large mixing bowl whisk up the egg whites until stiff, then drizzle in the sugar syrup in a slow steady steam whilst continuing whisking. The egg whites will turn beautifully glossy.
  5. In a separate bowl lightly whip the double cream then fold into the egg whites until they are fully incorporated. Cover the bowl with cling film and place in the fridge overnight.
  6. The next day pour the egg white and cream mixture into your ice cream machine and churn for about 15 minutes or until the ice cream has reached a thick milkshake consistency.
  7. Finally whilst the mixture is still churning drizzle in the blackberry puree until it has rippled evenly throughout the ice cream. Turn off the ice cream machine then decant the ice cream into tubs and freeze overnight to reach the correct set.
Recipe Notes

Adapted from Taste Magazine, August 1987

SHOP THE RECIPE

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and throughout the summer I keep it constantly in the freezer ready for churning should an ice cream craving set it. I chose the Magimix Le Glacier 1.1 Ltr Ice Cream Maker (White) on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this blackberry recipe then you may like…

Blackberry Cheesecake Hazelnut Oat Bars

side view of Blackberry Cheesecake Hazelnut Oat Bars on a wooden board

Blackberry Hoisin Sauce

Blackberry Hoisin Sauce

Tequila Lime Ice Cream

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimal effort. Summer’s here.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

For a time I was convinced my calling was in ice cream. This wasn’t the same time I thought my vocation was to become a chocolatier, although a part of me is still a little frustrated that I didn’t pursue either path. After I quit my job as a TV producer and before I began this blog and my market stall I spent a summer making a lot of ice cream whilst I pondered upon my future.

Most nights I was whipping up a batch of sweet custard or cream whilst I wedged my ice cream bowl into the freezer. In the morning, in my pjs, the first thing I would do would be to churn my efforts. Ice cream for breakfast was pretty normal during that lazy hazy August of 2013. Our freezer was chock-a-block with all manner of flavours.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

My favourite ice cream of this period was definitely David Lebovitz’s Salted Butter Caramel Ice Cream which I made all the time. Luke and I would sit on the sofa, a tub of it between us and demolish the lot. I developed my own spin off recipe based on it which is my Butter Mint Ice Cream which is like a frozen creamy murray mint. Truly outstanding.

But I haven’t made ice cream for a while. About two years. It’s funny the things I haven’t done in two years there must be some correlation.

Ice cream is a pastime that needs a bit of pre-planning which I’m currently not so good at. I’m lucky if I have unstained clothes in the morning, bread for toast and the dishwasher was put on overnight. The rest of the day is a blur of fire-fighting. But with ice cream your ice cream base has to be made the day before and the churning bowl needs to be put in the freezer to get to the right temperature before churning.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

I’ve been having cravings lately though. Ice cream tastes so much cleaner and lighter when it’s homemade. But it’s the process of making ice cream which I love and have been longing for. The gentle heating of milk, custard or cream, infused with an infinite possibility of flavour. The anticipation as the mixture cools and then the joy of churning it into actual ice cream as its sweet frostiness permeates the kitchen. The first cheeky taste of the ice cream when it is only just coming together in gentle mounds is a perfect teaspoon. A bowl of ice cream which I made from scratch still feels like such a clever and sophisticated achievement.

The recipe for the base of this Tequila Lime Ice Cream jumped out at me by chance last week when I was leafing through my Kitchenaid cookbook which was a freebie with my Kitchenaid mixer years ago. It’s a bit of a random cookbook but I some of the recipes are nicely put together.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

I had been knocking around with the idea of a Tequila Lime Ice Cream for ages, being a bit wishy washy as to whether I wanted a coconut or banana base. A gelato base would be fabulous, using only whole milk, but so difficult to achieve at home. Then I saw a Lime Ice Cream recipe in the book which used mainly coconut milk and a little bit of double cream. A brilliant idea. So effortless and incredibly effective with no worry of crystallisation due to the healthy fat content. The ice cream is guaranteed to be creamy, no mean feat in a domestic environment.

The ice cream takes fewer than 15 minutes to prepare the day before. I didn’t even bother with the ice bath, often needed to cool the mixture down quickly to prevent crystallisation, but just put it straight into the fridge to chill on its own terms. Then with just 30 minutes of churning the next day the work is complete. The ice cream does need a few hours of setting in the freezer afterwards to achieve the right consistency but it was absolutely no bother.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

The taste of coconut isn’t overpowering as it is tempered by the double cream. It’s completely refreshing but then made even more so by the tantalising zing of lime. The drop of tequila added just at the end of churning is fresh and sparky without calling attention to itself.

This is a great start to ice cream season, I know I’ll be using the base of this recipe again and again and have already commandeered the bottom shelf of our freezer for purely ice cream purposes. It’s like the summer of 2013 all over again.

This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.

Print Recipe
Tequila Lime Ice Cream
A refreshingly light and zesty ice cream
This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 pint
Ingredients
  • 400 ml coconut milk
  • 200 ml double cream
  • 150 g caster sugar
  • grated zest of 2 limes
  • 60 ml lime juice about 2 limes
  • 2 tablespoons white tequila
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 pint
Ingredients
  • 400 ml coconut milk
  • 200 ml double cream
  • 150 g caster sugar
  • grated zest of 2 limes
  • 60 ml lime juice about 2 limes
  • 2 tablespoons white tequila
This Tequila Lime Ice Cream is refreshingly light and zesty. It’s foolproof with just five ingredients and minimum effort.
Instructions
  1. Pour the coconut milk, cream, sugar and lime zest into a medium sized saucepan then slowly heat. Stir occasionally until the sugar has dissolved and bring the mixture just below boiling point.
  2. Remove from the heat then stir in the lime juice. Pour into a bowl, cover and place in the fridge to cool overnight.
  3. The next day pour the creamy mixture into an ice cream maker and churn for 15 minutes.
  4. Pour in the tequila whilst the ice cream is still moving and then continue churning for another 15 minutes until it thickens and becomes the consistency of very soft serve.
  5. Decant the ice cream into a freezer container and put in the freezer to set completely overnight.
Recipe Notes
  • Original recipe adapted from Veerle de Pooter - Kitchenaid: The Cookbook

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and have been thrilled to reach down for it again and put it back to use. I chose the Magimix Le Glacier 1.5 litres on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The image above is an affiliate link which means if you decide you want to use this link to buy your ice cream maker then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!

Red Velvet Ice Cream

This Red Velvet Ice Cream takes all the personality of a red velvet cake and rockets it into summer. Velvety, tangy with plenty of cocoa kick.

Red Velvet Ice Cream

I first tried red velvet ice cream a couple of years ago at Taste of London. It was definitely one of the most popular desserts of the day as everywhere you looked people were clutching at cones stacked high with beautifully scarlet ice cream. I don’t know what it is about red food but it just looks terrifically inviting and we immediately scouted out where people were getting their ice creams from and joined the long long queue to get our own cones. It’s just as well that I can’t remember which restaurant was offering this ice cream as when we first took our first licks it was incredibly disappointing. Stunningly tasteless.

There are a few people who will probably shrug at this as red velvet cakes often seem to be more pomp than circumstance, relying on the food colouring for effect and the only taste really deriving from the cream cheese icing that always adorns them. However, I heartily disagree for I feel that red velvet cake is one of the most subtly complex cakes, blessed with the richness of cocoa, a hint of vanilla and light and tangy with the buttermilk. If you think the cake is tasteless then you are getting your red velvets from the wrong source my friend.

So, I was thinking about this bland red velvet ice cream, and how unfortunate it is when the taste of something doesn’t marry with the beauty of it. It’s been nagging at me for a while and I have been keen to improve my experience of red velvet ice cream and give it a go myself.

So I eventually arrived at this recipe after a lot of failed attempts and can decree that this ice cream really is what red velvet ice cream should taste like. It has a creamy custard base but the quantity of buttermilk used gives the ice cream such a delicately bright flavour. However, it’s not the overriding element and the vanilla and chocolately background gives the ice cream depth and its incredible moreishness.

This ice cream is just wonderful by itself and the glorious ruby of it will pair beautifully with the colours of the season. You are taking the ice cream into another dimension though if you think of serving it with a good wodge of chocolate fudge cake, the ice cream will cut through the richness and I swear will leave you floundering for words.

Print Recipe
Red Velvet Ice Cream
This Red Velvet Ice Cream takes all the personality of a red velvet cake and rockets it into summer. Velvety, tangy with plenty of cocoa kick.
Red Velvet Ice Cream
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
2 pints
Ingredients
  • 250 g caster sugar
  • 450 ml double cream
  • 250 ml whole milk
  • 35 g cocoa powder
  • 1 teaspoon vanilla extract
  • tablespoons red food colouring
  • 4 egg yolks
  • 300 ml buttermilk
  • 1 tablespoon lemon juice
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
2 pints
Ingredients
  • 250 g caster sugar
  • 450 ml double cream
  • 250 ml whole milk
  • 35 g cocoa powder
  • 1 teaspoon vanilla extract
  • tablespoons red food colouring
  • 4 egg yolks
  • 300 ml buttermilk
  • 1 tablespoon lemon juice
Red Velvet Ice Cream
Instructions
  1. Heat the caster sugar, double cream and cocoa powder in a large saucepan and bring to boil. Make sure the cocoa has completely dissolved then remove from the heat.
  2. Add the vanilla extract and food colouring.
  3. Whisk the egg yolks in a large bowl until thick, then pour in the red velvet mixture in a thin stream, whisking all the while until everything has been mixed together.
  4. Pour the red custard into a bain marie, then re-heat. Bring the custard up to 85°C but do not boil.
  5. As soon as it has reached the correct temperature, pour the custard into a bowl set into an ice bath and carry on whisking until the custard cools.
  6. Strain the custard into a large jug and set cling film over the surface to avoid a skin forming. Place in the fridge overnight to chill.
  7. The next day remove the custard from the fridge and add the buttermilk and lemon juice. Pour into your ice cream machine and churn for 20 minutes until the ice cream is a thick milkshake consistency.
  8. Decant into tubs and place in the fridge overnight to finish the set.

Raspberry and Oreo Ice Cream

Raspberry Oreo Ice Cream

Due to the oreos this recipe is not gluten-free

I am more than happy to admit my failures and my faults – I have many and I embrace them all. This ice cream is like the opposite of that.

When I make something I am really proud of it reminds me why I started blogging in the first place. It would be simply criminal not to share this ice cream with the world. My favourite of all my recipes is always the one I last blogged about which is why I’m probably always touting my latest effort as the best I have ever done. So feel free to take it with a pinch of salt when I say that this ice cream is the best ice cream in the world ever hands down. That includes the insane rosemary honey gelato I had a couple of weeks ago at Broadway Market which led to some horrible attempts to recreate it in my own kitchen immediately when I got home. I’m sure I’ll get there with my gelato recipes one day but I know for certain I can make ice cream and this one seals the deal.

Raspberry Oreo Ice Cream | Stroud Green Larder

I thoroughly enjoy making ice cream, not just the process of it which can be immensely relaxing as I have written about before but I love the fact that you can store it in the freezer. There is no immediacy with the finished product; like when I’m trying to palm off half a cake to the UPS delivery man before it goes stale or handing out hot scones that I will never get round to eating to unsuspecting neighbourhood kids who just want to know if I would like my car washed. Although there was that one time when we had to emergency defrost the freezer and we were passing out half eaten tubs of homemade lemon and chocolate brownie ice cream down our street. However, I made this raspberry and Oreo ice cream this week and the urgency of eating it suddenly became clear. If I did not eat it, someone else would and that would be really uncool.

Raspberry Oreo Ice Cream | Stroud Green Larder

If you read my recipes carefully then you will see the base of this recipe is very similar to my Blackberries and Cream ice cream, it has become my favourite method of ice cream recently. The set is soft and the sharp berry flavour is intensified without the addition of an egg based custard. It’s so fresh tasting and contrasts beautifully with the homeliness of the Oreos.

Raspberry Oreo Ice Cream
Makes about 2 pints

500g raspberries
50g icing sugar
1 tbsp liquid glucose
250g caster sugar
4 egg whites
300ml double cream
154g packet of Oreos

  1. Pour the raspberries into a medium sized pan and heat gently with a splash of water to aid the breaking down of the berries. Once the berries have completely softened then remove them from the heat and pour into a sieve. Push the berries through, the best aid for this I think is a silicone spatula, so that all the seeds are extracted from the fruit pulp. Discard the seeds (or save to make a fruit alcohol infusion as explained above) and return the pureed raspberries back into the pan.
  2. Add the icing sugar and liquid glucose to the raspberry puree and bring to the boil. Remove from the heat then leave to cool before covering and refrigerating overnight.
  3. Meanwhile pour the sugar into another medium sized saucepan and add 300ml of water. Heat gently so that the sugar completely dissolves into the water. Then bring to the boil and carrying on boiling until it reaches a very thick and syrupy consistency, it should reach 112°C on a sugar thermometer and can take about 20 minutes. You must keep your eye on the saucepan at all times so that it doesn’t bubble over.
  4. In a large mixing bowl whisk up the egg whites until stiff, then drizzle in the sugar syrup in a slow steady steam whilst continuing whisking. The egg whites will turn beautifully glossy.
  5. In a separate bowl lightly whip the double cream then fold into the egg whites until they are fully incorporated. Cover the bowl with cling film and place in the fridge overnight.
  6. The next day pour the egg white and cream mixture into your ice cream machine and start churning. Pour in the raspberry puree immediately whilst the machine is churning and then the puree will mix in evenly.
  7. Meanwhile reserve 4 Oreos for decorating the top but place the rest of the biscuits in a food processor and whizz until they have become breadcrumbs. Chop the reserved 4 Oreos roughly.
  8. Once the ice cream has reached a thick milkshake consistency and is pretty much ready then pour in the crumbed Oreos and churn for a couple of minutes until they have been evenly distributed through the ice cream.
  9. Decant the ice cream into tubs, tucking in the roughly chopped 4 Oreos on the top and then freeze overnight to reach the correct set.