How to make homemade ice cream with Michela Chiappa
Michela Chiappa is on hand to bring some summer treats as she’s serving up her healthy homemade magnums and showing us the perfect no-churn ice cream, three ways!
Four Ingredient Ice Cream Lollies
Makes: 4
Ingredients
2 bananas1 soft avocado2 tbsp honey2 tbsp cocoa powder
Optional decorations:200g milk chocolate, melted and slightly cooled - add a little sunflower oil to loosen if neededMelted white chocolate, crushed nuts or sprinkles
Method
1. Blend together the bananas, avocado, honey and cocoa powder.
2. Pour the filling into lolly moulds, insert lolly sticks then freeze until solid.
3. If you want to coat and decorate the lollies, dip them into melted chocolate - pour cooled, melted chocolate into a high sided narrow glass to make it easier to dip your lollies and get them fully covered.
4. I like to then drizzle on white chocolate and decorate with crushed nuts or sprinkles.
Easy Vanilla Ice Cream
Serves: makes about 1.1 litres
Ingredients
500ml double cream395g tin condensed milk2 tsp vanilla extract
Method
1. Whisk all the ingredients together until the mix forms soft peaks - do not over beat.
2. Spoon into a freezer proof container, then cover and freeze for at least 4-5 hours.
3. Remove from the freezer 10-20 minutes before serving, or until it reaches the softness you like.
Easy Baci Ice Cream
Makes about 1.1 litres
Ingredients
For the caramelised hazelnuts:2 handfuls roughly chopped hazelnuts70-80g caster sugar 50g butter
For the ice cream:500ml double cream395g tin condensed milk2 tsp vanilla extract35g cocoa powder
Method
1. Place the hazelnuts, sugar and butter in a pan and heat, stirring continuously, to allow the butter and sugar to dissolve. The mixture will clump together at first then will resemble sand and then will start to cling to the nuts, this will take about 5 minutes. Tip onto a non-stick baking tray and leave to cool and harden.
2. To make the ice cream, whisk the double cream, condensed milk, vanilla and cocoa powder together until the mix forms soft peaks - do not over beat. Mix in half of the caramelised nuts.
3. Spoon into a freezer proof container and scatter the remaining nuts across the top. Cover and freeze for at least 4-5 hours.
4. Remove from the freezer 10-20 minutes before serving, or until it reaches the softness you like.
Easy Raspberry Ripple Ice Cream
Makes about 1.1 litres
Ingredients
For the ice cream:500ml double cream395g tin condensed milk2 tsp vanilla extract
For the raspberry coulis:Half a bag of frozen (or fresh) raspberries,5 tbsp icing sugar (about 65g), plus extra to taste50ml cranberry juice
Method
1. To make the ice cream, whisk all the ingredients together until the mix forms soft peaks - do not over beat.
2. To make the coulis, blitz the raspberries, icing sugar and cranberry juice in a food processor to make a puree. Add to the ice cream mix and swirl through.
3. Spoon into a freezer proof container, then cover and freeze for at least 4-5 hours.
4. Remove from the freezer 10-20 minutes before serving, or until it reaches the softness you like.