Five recipes to help you stay cool this week

Five recipes to help you stay cool this week

Posted 24th Jul 2018 by Peter Byrne

We're enjoying the heat as much as anyone, but that doesn't mean we're not absolutely melting!

If you're looking for some refreshing recipes, we have the ideal selection for you to try here...

Berry Ice Cream

Serves: 10

You will need

675ml double cream
540g condensed milk
120g raspberries
120g blueberries
2 tbsp sugar
Toasted flaked almonds and extra berries for topping


1 In a small sauce pan, heat the raspberries with one tablespoon of sugar until they start to break down into a chunky sauce. Let it cool.

2 Repeat step 1 with the blackberries.

3 Combine cream and condensed milk in a food mixer with a balloon whisk until firm peaks appear.

4 Add the raspberry and blueberry sauces separately to the ice cream mixture and stir in gently.

5 Transfer the mixture into a Pyrex Cook and Freeze.

6 Freeze until mixture is set.

7 Serve with extra toppings of toasted flaked almonds and berries. 

Recipe courtesy of Pyrex

Ice Cream Sundae

You will need

280ml frozen chocolate gelato
280ml frozen fruity gelato
150g strawberries
80g raspberries
60g blueberries
40g icing sugar
150ml double cream
32g Cadbury’s mini flakes
60ml chocolate sauce


1 Wash berries, pat dry and quarter strawberries.

2 Mix berries with icing sugar and leave for 10 minutes.

3 Lightly crush all the berries until you get a compote.

4 Whip cream with sugar until stiff then put in a piping bag.

5 Place a spoonful of the berry compote in the bottom of your serving glass.

6 Then add a scoop of fruit gelato, followed by chocolate sauce, then chocolate gelato, finish with spoon of compote.

7 Pipe on your whipped cream, garnish with Cadburys flake and a drizzle of compote. Serve.

Recipe courtesy of Iceland

Super Easy Ice Cream Ripple

Serves: 10 

You will need

6 tbsp Rocks Squash (your choice of flavour)
6 eggs
190g caster sugar
450ml double cream
½ vanilla pod, seeds scraped


1 Put the squash in a small saucepan and bring to the boil. Simmer for 5-6 mins until thickened and syrupy. Set aside to cool.

2 Separate the egg yolks and whites into two different bowls. Whisk the whites to firm peaks and gradually add the sugar until smooth and glossy. Beat the egg yolks until light and foamy.

3 In a 3rd, larger bowl, whip the cream with the vanilla seeds to firm peaks. Gently spoon the yolks and whites into the cream and fold until everything is combined.

4 Put 4 or 5 spoonfuls of the mixture into a bowl and combine well with the squash. Pour half the ice cream into a freezer container, with a lid, then drizzle over half of the squash mixture, swirl it through to create ripples. Repeat with the remaining ice cream and squash. Put the lid on and freeze until solid, approximately 6 hrs.

Cook’s tip: Make two flavours by reducing two different squashes then dividing the ice cream mixture in half after step 3 and making two flavoured ripples and freezing in separate containers.

To make drizzly ice cream sauce add an extra few tablespoons of squash in step one then reserve some of the syrup to serve. 

Recipe courtesy of Meridian 

Mocha Ice Cream

Serves: 1 large tub 

You will need

2 Lyons No. 3 Rich & Full Bodied Coffee Bags
500ml whole milk
125g caster sugar (we used golden caster)
300ml double cream
30g dark chocolate, grated
1-2 tsp coffee liqueur such as Kahlua or chocolate liqueur 


1 Measure the milk, pour into a saucepan and add the sugar. Stir over a medium-low heat until warm and the sugar has dissolved (approx. 3 minutes).

2 Bring the liquid gently to a simmer for 4 minutes (but do not allow to boil). Turn off the heat immediately and add the coffee bags.

3 Remove the coffee bags after 3 – 4 minutes and allow the milk to cool.

4 Pour the coffee flavoured milk into a container, cover and chill in the fridge. Place the container in which you are going to store the ice-cream into the freezer to chill.

5 When the milk is very cold, mix in the cream and transfer to an ice cream maker. Continue as per the instructions, churning until almost ready.

6 Just before it’s fully frozen, swirl in the grated chocolate and liqueur (if using). Use straight away for soft serve or transfer to your freezer container until ready to use.

Lovely served with a little extra chocolate and a waffle wafer.

Tip: If you don’t have an ice cream maker, pour the mixture into a large freezer container and freeze for about 45 minutes or until starting to freeze around the edges. Remove from the freezer and break up the crystals with an electric whisk. Return to the freezer until frozen a little more, then repeat.

Recipe courtesy of Lyons

Ice Cream and Barleycup with Seasonal Fruit and Yoghurt

Serves: 6 portions

You will need

100 ml milk
3 tsps Barleycup
750 g Greek style yoghurt
4 tbs honey
400g of mixed summer fruit


1 Boil milk then add to the Barleycup and leave to cool. Add to a blender with the remaining ingredients and blend until smooth. Pour into a container, cover and freeze until just frozen. Serve with additional fruit.

Recipe courtesy of Barleycup



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