All posts tagged: ice cream

Peanut Butter Ice Cream, 43p

Caster sugar is generally more expensive than standard granulated sugar (currently £1.19 for 1kg compared to 69p for granulated at the supermarket) – but a few years ago I worked out that I could make my own substitute for it. All you need is a small powerful blender, and a bag of regular sugar, and you can blitz it up to a finely ground sugar suitable for making ice creams and floaty-light cakes with. Admittedly the blender is an initial investment, but I use mine every day for making soups from scrappy leftovers, hummus from cans of chickpeas, light and creamy batters for pancakes and yorkshire puddings – so it’s well worth digging into your pocket for in the long term, if you can. This recipe is from A Year In 120 Recipes, my 2014 book of seasonal, thrifty recipes, available here. Serves 6 from 43p each. Prices from Tesco, correct at time of writing. This recipe is not sponsored, however I make make a small fee if you click a link and make a …

Biscoff Ice Cream, 42p [from ‘Veganish’]

Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this to be ‘the best’ of all of them. And that’s quite some compliment indeed. Mrs J despises coconut, detects it in absolutely anything I try to smuggle it in, but the Biscoff was a sufficient disguise for it here, so if you aren’t a huge coconut fan, bear that in mind and perhaps give it a go. I have piled this into a KnickerBiscoff Glory, sandwiched it between Biscoff biscuits for the ultimate warm weather snack on the fly, and eaten it straight from the blender. I hope you love it as much as we do. Other, inferior, biscuits are also available. Also, for the sake of precision, I weighed a Biscoff biscuit and it’s 6.5g, which means this recipe uses 23 of them. Happy to help!  Serves 6 from 42p each (This post is not sponsored; I provide links to the ingredients that I use so you can see …

Chocolate Ice Cream Cake, 5p

Ice cream is my catch-all cheer-up indulgence, eaten by the pint in front of light comedic television, or crime scene dramas, depending on my mood. One Saturday evening, alone, on the turn of Autumn, I found myself partway down a tub of chocolate ice cream, wondering if I could use it as a substitute for the majority of ingredients in a traditional cake recipe. Ice cream is, after all, made from eggs, fat (the milk and/or cream) and sugar, all key building blocks in a standard sponge. I pottered to the kitchen with it in hand, and set it on the worktop to melt – an act of extraordinary willpower, if I may congratulate myself briefly for it, as I have been known to eat two tubs back to back and make generous inroads into a third. A little maths and some crossed fingers later, and I was tucking into an atrociously light chocolate loaf cake, made with just two ingredients and a dash of incredulity. I later learned that I was not the first …

Lemon & Thyme No-Churn Ice Cream [A Year In 120 Recipes]

I made this for a Mother’s Day past, with an accidental large amount of cream to get through. It’s a lemon and thyme semi-freddo, but by the end of dinner and several glasses of wine, we’d affectionately named it Fred – ‘Anyone for the last of Fred?’. Fred was a huge success with all the mothers present. If you’re a bit suspicious of herbs in desserts, leave them out or substitute a fistful of chopped berries. Serves 10 zest and juice of 2 lemons or 4 tablespoons bottled lemon juice a fistful of thyme sprigs 6 egg yolks 100g caster sugar 500ml double cream First, grate the zest from the lemons, if using, and pick 2 teaspoons of leaves off the thyme sprigs. Squeeze the lemons. Put the zest and thyme leaves into a small bowl. Set to one side. Next, line a 700g loaf tin, Tupperware box or empty ice-cream tub with two layers of cling film, using your fingers to push it into the corners, with a few centimetres spare all round. This …

Peanut Butter Frozen Yoghurt, 20p [A Girl Called Jack]

This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and it went from there. I don’t add sugar or syrup to sweeten this recipe when I make it as I like the slight tang of the peanut butter, but feel free to add a tablespoon or two if you wish. It is probably possible to make this vegan – I am going to experiment with it and report back. Serves 6 at 20p each 500g natural yoghurt, 45p (45p/500g, Smart Price at Asda) 200g crunchy peanut butter, 38p (65p/340g, Smart Price at Asda) 100ml milk, 7p (67p/1l, Long life skimmed milk, Smart Price at Asda) 2 tablespoons sugar, 1p (64p/1kg, Silver Spoon at Asda) 100g chocolate, 30p (Smart Price at Asda) Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using. Finely chop or grate the …

No-Churn Brown Bread Ice Cream, 23p [Cooking On A Bootstrap]

I first discovered brown bread ice cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. MAKES AROUND 8 PORTIONS from 23p each . This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 100g wholemeal or brown bread, 5p (36p/800g loaf) 200ml whole milk, 11p (55p/1l) 3 egg yolks, 45p (89p/6 free range) 100g sugar, 7p (69p/1kg) 300ml double cream, £1.05 a fistful of sultanas, 4p (88p/500g) 2 tsp …

Brown Bread Ice Cream, 24p

I first discovered brown bread ice-cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice-cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. Makes around 8 portions at 24p each. Prices based on Sainsburys, Basics where available, and correct at time of writing. 100g wholemeal or brown bread, 5p (40p/800g loaf, Basics) 200ml milk, 9p (44p/litre) 3 egg yolks, 56p (£2.30/12 eggs, free range) 100g sugar, 8p (80p/kg, Fairtrade) 300ml double cream, £1 (£1/300ml) A fistful of sultanas, 10p (£1/400g, Basics) For the topping: 2 tsp breadcrumbs 1 tsp sugar, <1p (80p/1kg, Fairtrade) Few pinches ground cinnamon, <1p (80p/100g, Natco) Soak your bread in a little milk and stand to one side for an hour or so. Separate your eggs – I …

Don’t Throw That Away! An A-Z of leftovers, tired veg, etc and what to do with them.

This piece started after an article in the Independent about the top 10 foods that we apparently throw away in the UK. I took to Twitter to ask people what usually ended up in their bin, and then spent a whole day and night answering hundreds of queries – some of them came up a lot, like bread and mushrooms, and some were rather more surprising, like ‘half a jar of caviar’ (not a problem I can say I have ever had, but I am here to help, and inverse snobbery is as ghastly as the original kind so please, resist the urge.) I have compiled them all here as an A-Z, and will keep this list going, and add to it regularly, as a handy reference point – so keep checking back! And add your own tips at the bottom, our ‘hive mind’ is a much better thing than my admittedly limited experience!! Also remember you can always use the search bar on the blog to find recipe ideas too, for that stray carrot, …