Lemon Ripple Ice Cream

Lemon Ripple Ice Cream, this is THE ice cream I have wanted to make throughout my entire life. Creamy with tart lemon curd rippled through. If you love lemon, like I do, then trust me when I say you need to make this luscious ice cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream indulgently refreshing.

This luscious Lemon Ripple Ice Cream really is a dream come true for me. I adore lemons. I heard Jamie Oliver once say that if there weren’t lemons in his kitchen he’d give up cooking. I doubt he meant it quite to that extreme, but I do understand his passion for them.

I happily use them in savoury recipes such as my Tangy Lemon Potato Salad and sweet recipes such as this delightful Lemony Strawberry Pavlova. Their flavour is so transferable between both sweet and savoury dishes.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream you have to make this to know how wonderful it is.

Here, in this Lemon Ripple Ice Cream, there is a wonderful soft, creamy lemon background flavour, with bursts of tart, intense citrus lemon. The combination of both the subtle and vibrant creates a tastebud sensation that draws you into a dreamy world of lemony loveliness.

FF Lemon Ripple ice Cream
Lemon Ripple Ice Cream nothing else needed except a spoon.

Whilst you absolutely could eat this ice cream in a cone, for me, I wanted nothing to interrupt the pure creamy sensation of eating it with just a spoon. I wasn’t disappointed!

This Lemon Ripple Ice Cream is deceivingly rich. I feared whilst churning it yesterday in my new Andrew James Ice Cream Maker, that none would actually make it to the freezer. Happily I restrained myself. I am so glad that I did. Tasting it today, frozen, yet softened enough to scoop, was reward for my patience and restraint!

Just a quick note on ingredients; if you don’t have lemon extract, which is available online and in good supermarkets, don’t worry, the lemon curd added during the churning process will still provide a great lemon flavour. As for the lemon curd, use a good quality tart one, without bits. I love lemon curd with real peel in it, but this is not the place to use it.

Recipe: Makes 750ml Lemon Ripple Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I use Nielsen Massey

1tsp Lemon Extract – I use Nielsen-Massey

300g Best Quality Lemon Curd – I used Waitrose new waitrose 1 lemon curd, it is beautifully tart

Method: Ensure the frozen ‘bowl’ of your ice cream maker has been in the freezer for 24 hours or according to the manufacturers instructions.

Note – For step by step photos of the custard base cooking process please see Very Vanilla Ice Cream

  • Place the cream and milk into a large saucepan on a medium heat.
  • Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.
  • In a large bowl whisk together the egg yolks, sugar, extracts and corn flour until pale and thickened.
  • With the whisk still running on low, slowly pour the hot cream into the egg mixture.
  • Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.
  • Remove from the heat.
  • Pour the hot custard through a sieve into a large bowl.
  • Place cling film directly on to the surface of the custard to prevent a skin from forming.
FF Lemon Ripple Ice Cream
Leave the custard base to cool.
  • Leave to cool and then chill in the fridge. Once chilled transfer to a jug.
  • Set up your ice cream maker and if it is like mine, it will need to be switched on and churning before pouring in the custard.
  • Pour in the custard through the shoot and leave to churn until softly frozen.
  • Add half of the lemon curd, I use a teaspoon and added it one teaspoon at a time, through the hole, so that it slowly becomes incorporated within the ice cream.
  • When the ice cream is soft but can hold its shape stop the ice cream maker.
  • Transfer the ice cream to a freezer proof tub.
  • Spoon the remaining lemon curd on to the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready to be rippled.
  • Use a spoon to gently ripple the lemon curd through the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready for the freezer.
  • Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.
  • Pop the lid on and place in the freezer for 12 hours or ideally overnight. Why ideally? Because then you’ll be asleep and not thinking about the ice cream 😉
  • To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.

Serve scooped into elegant dessert bowls or enjoy in an ice cream cone. Either way prepare yourself to fall ompletely, head over heels in love, with a new flavour of ice cream – Lemon Ripple Ice Cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream worth the wait and utter food heaven.

Lemon Ripple Ice Cream is very much a dreamily, creamy ice cream, not in any way a sorbet – which by the way I love and am working on a recipe.

This ice cream would make the perfect dessert after a spicy, hot meal. Refreshing, creamy and palette cleansing, yet you still feel like you’ve had dessert.

However and whenever you eat this delicious ice cream, be sure to enjoy it with others. Listen to the oohs and aahs of your loved ones enjoying something really, really good. It will make you smile 😀

If you have loved this Lemon Ripple Ice Cream recipe here are some others that you may also want to try:

Chocolate Honeycomb Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Honeycomb Ice Cream delicious served in toffee cookie cups.

Strawberry Ripple Ice Cream

FF Lemon Ripple Ice Cream
Strawberry Ripple Ice Cream another way to enjoy strawberries and cream.

Chocolate Orange Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

I love being able to create my own ice cream flavours at home. Having an ice cream maker makes it so easy. Preparing the custard takes 15 minutes, then the custard is left to cool. Churning takes about 20 minutes and you can eat the ice cream scooped from the ice cream maker, if you want a soft set ice cream. Otherwise overnight in the freezer and you have any flavour ice cream you like!

That can never be a bad thing eh???

Thank you for your comments, photos on social media, I absolutely love seeing your makes and bakes. It still thrills me every time someone uses one of my recipes.

Have fun feasting, sharing and making people smile.

Sammie xx

Andrew James

provided me with an ice cream maker to review. All views, opinions, content, recipes and photographs are my own. Please see my Disclosure Policy.

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Chocolate Honeycomb Ice Cream

This delicious Chocolate Honeycomb Ice Cream is increadible. Creamy chocolate ice cream with crumbled chunks and golden dust from Cadbury’s Crunchie Bars.

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream in delicious Toffee Cookie Cups

Chocolate Honeycomb Ice Cream enjoyed in delicious Toffee Cookie Cups.

This chocolate based ice cream is incredibly smooth, punctuated by delicious, toffee flavoured honeycomb pieces of different sizes. Perfect in cones, scooped into bowls or even Cookie Cups (watch out for the upcoming post).

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream a delightful treat.

Truthfully I find Crunchie bars just a bit too sweet for my tastebuds, yet in this dreamy ice cream their flavour is dulled, by being frozen and the result is a stronger toffee, less sweet, flavour. Scooped into these Toffee Cookie Cups using Wright’s Baking new mix and the flavours work incredibly well together.

Summer is definitely the season for ice cream. True it can be eaten throughout the year, in fact hot custard and cold ice cream served with a warming dessert is one of my favourite ways to enjoy it, especially in the Winter. There’s something about the hot and cold together that I love. It is not unusual for me to enjoy a cup of tea or coffee with ice cream in a cone!

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream delicious however you enjoy it.

This Chocolate Honeycomb Ice Cream took less time than usual, approximately 15 minutes, to soften once removed from the freezer.

Homemade ice creams, in general, freeze more firmly than the mass produced version. Without additives to soften them, you may have to wait a few minutes, but I think homemade ice cream is definitely worth the wait. Knowing what goes into our food helps us make healthier choices. I am not for one moment saying that eating a whole tub full of ice cream is good for you, far from it, simply that having made it yourself, you are more likely to be satisfied with a smaller portion.

One scoop of this Chocolate Honeycomb Ice Cream in these Cookie Cups was plenty. The ice cream was savoured – as were the Cookie Cups!

Recipe: Makes 750ml Chocolate Honeycomb Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month – I use zip lock freezer bags

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I used Nielsen-Massey

125g Milk Chocolate – I used Callebaut

4 Cadbury’s Crunchie Bars

Method:

For step by step photographic instructions please see Very Vanilla Ice Cream

  • Place the cream and milk into a large, heavy bottomed saucepan. Place over a medium heat until bubbles form around the outside rim, before the liquid boils. This is called the scalding point. Remove from the heat.
  • In a large bowl add the egg yolks, caster sugar, corn flour and vanilla extract.
  • Whisk until pale and thickened.
  • With the whisk on low, pour the scalded cream mixture slowly into the whisked eggs. This is called the custard base.
  • Pour the custard base back into the saucepan and cook over a medium heat until the custard thickens and coats the back of a wooden spoon.
  • Remove the custard from the heat.
  • In a clean bowl add the milk chocolate.
  • Pour the custard base through a sieve on top of the milk chocolate.
FF Chocolate Honeycomb Ice Cream
The custard base will gently melt the chocolate.
  • Once the custard is in the bowl, remove the sieve and stir the custard so that the melted chocolate incorporates and melts into the custard.
FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream custard ready to be cooled and churned.
  • Cover the top of the custard with cling film, so that is is in contact with the liquid. This will stop a skin from forming.
  • Once cooled slightly chill the custard in the fridge.
  • Once chilled, set up your ice cream maker according to the manufacturers instructions.
  • Churn the chocolate ice cream until it is softly frozen.
  • Crumble up 2 Crunchie bars and place in the bottom of the freezer proof tub to be used for the ice cream.
FF Chocolate Honeycomb Ice Cream
Crumbled up Crunchie bars in the base of the container.
  • Scoop the soft chocolate ice cream into the freezer tub.
  • Break up another 2 Crunchie bars. Add one to the tub and stir to mix, then crumble the second on to the top of the Chocolate Honeycomb Ice Cream.
FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream with extra chocolate honeycomb on top.

Pop on an airtight lid and place the ice cream in the freezer to firm up.

Remove the container from the freezer 15 minutes prior to serving.

Ice Creams are a great barbecue dessert, when it’s hot and everyone needs cooling down. I have also be known to serve up ice cream smoothies such as Raspberry and Banana Ice Cream Smoothies, for breakfast, after a sleepover, in the middle of August when the weather is hot and stuffy.

If you have enjoyed this recipe for Chocolate Honeycomb Ice Cream then you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream very refreshing.

Chocolate Orange Ice Cream

FF Chocolate Honeycomb Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

Strawberry Ripple Ice Cream

FF Chocolate Honeycomb Ice Cream
Strawberry Ripple Ice Cream making the best of British strawberries.

 

Life for me and us as a family is all about balance. I am unwilling, although I did try for a why, to eat entirely local, organic, free from additives food. I appreciate that for some people, this is not a choice they have. Rather our meat and fish is organic, we are attempting to grow some vegetables this year at home – without the use of pesticides and our meals are generally cooked from scratch.

This is a personal choice and I absolutely do not stand in judgement of others that choose differently. Baking our own bread is a pleasure and after the smell of ‘plastic bread’ I’m not sure I could go back to shop bought. Yet when out and about we will eat at cafes without always thinking of the food’s origins.

Personally I know from experience that my body functions and feels better when it is fuelled with plenty of fruit and veg. On holiday one year when I was younger I craved salad! Travelling across Europe with a vegetarian friend proved extremely difficult to eat regularly, let alone healthily.

Making one small change can have a massive impact. Ours was to eat only additive free, organic if possible, meat and fish. We eat meat, yet we want the animals we consume to live a good, healthy, happy life. Since being diagnosed with Fibromyalgia I have also become increasing aware of how medicated some farm animals can be. So I’m also looking after my health and the health of our family.

A recent report (sorry I’ve lost its origins) suggested that people who cook for themselves tend to not diet and generally have stable weight. I can attest to having had relatively stable weight over the years and I have always cooked dinner, even when I lived on my own. I hope this doesn’t sound preachy? It isn’t meant to.

Feasting is Fun is just that. Making every meal count – a feast and having fun whilst preparing and enjoying your meal/dessert/drink.

Sammie xx

 

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Chocolate Orange Ice Cream

Yay Summer is finally here. Long may the sun shine and any necessary rain fall at night! I’m loving using my new Which Best Buy Andrew James Ice Cream Maker  to create as many different flavoured ice creams as I can think of. There are lots of them. This Chocolate Orange Ice Cream is my son’s idea of food heaven.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream bursting with flavour.

Our not so little man, more teenage strapping lad, adores Jaffa Cakes, so when Sugar and Crumbs sent me some of their Jaffa Twist Icing Powder with an order I’d placed I knew exactly what I was going to make with it. Can you imagine how great it felt to have my son hug me and say “Mum this ice cream tastes just like Jaffa Cakes”?

He had absolutely no idea what ingredients I’d used, which is rare as he loves being in the kitchen cooking alongside me. So 10 out of 10 for Sugar and Crumbs in the flavour department. I also used a Lindt Intense Orange Chocolate Bar to create a chocolate ganache ripple that runs through the Chocolate Orange Ice Cream.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream just add a spoon 😉

Making the chocolate orange custard was simple, I simply switched the caster sugar for Jaffa Twist Icing Sugar. Churning the Chocolate Orange Ice Cream in an ice cream maker ensures that the finished product is silky smooth, the result of smaller ice crystals forming during the churning process. For around £25 it really is a worthwhile investment.

I am thrilled with the Which Best Buy Ice Cream Maker from Andrew James. It’s really straightforward to use & more importantly, from past experience, clean! It’s actually faster at freezing the ice cream than my old model & the freezing bowl takes up very little space in our freezer. If you are looking to purchase an ice cream machine, I thoroughly recommend this one.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream elegant enough for entertaining.

If you wanted to add a splash – tablespoon or two of your favourite orange liquer, the result would be a slightly softer set ice cream that is perfect served in pretty bowls, for dessert, when entertaining. Or alternatively you could reserve the chocolate ganache and pour whilst still warm over the cold Chocolate Orange Ice Cream. See with homemade ice cream the possibilities really are limitless!

FF Chocolate Orange Ice Cream

    Chocolate Orange Ice Cream delicious decadence.

Served in bowls or scooped into cones this Chocolate Orange Ice Cream is sure to be a huge hit with all Chocolate Orange lovers.

Recipe: Makes 750ml Chocolate Orange Ice Cream

400ml Double Cream

300ml Milk – whole or semi-skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for 1 month – ideal to make my Lemony Strawberry Pavlova

6tbsp Jaffa Twist Icing Sugar by Sugar and Crumbs

1tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g Bar Lindt Intense Orange Chocolate Bar

Method: Place the freezing compartment of your ice cream maker into the freezer 24 hours prior to making this recipe.

Note: For photographic step by step instructions please see Very Vanilla Ice Cream

  • In a large heavy bottomed saucepan add the milk, 300mls of the double cream and the vanilla extract. Heat on medium until the milk is scalded – it has not yet boiled and little bubbles appear around the rim – remove from the heat at this stage.
  • In a large bowl whisk together the egg yolks, flavoured icing sugar and corn flour, until pale and thickened.
  • Once the cream mixture has reached scalding point, with the whisk running on low, pour the hot cream slowly into the egg mixture. Continue whisking until everything is combined. This is now a custard base for the ice cream.
  • Pour the custard base back into the saucepan and heat on low, stirring continuously until the custard has thickened and coats the back of a wooden spoon.
  • Remove the saucepan from the heat and pour the custard, through a sieve into a large bowl.
  • Cover the custard with with cling film to stop the surface forming a skin.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream made with Jaffa Twist icing sugar.
  • Set the custard to one side to cool and then place in the fridge to chill completely.

Making the Chocolate Ganache:

  • Set a small saucepan with 5cm/1″ of water on to a medium heat.
  • In a heatproof bowl add 100mls of double cream and the chocolate orange bar, broken into pieces.
  • Place the bowl on top of the saucepan ensuring that the base of the bowl does not come into direct contact with the water – this is called a double boiler.
  • Stir the chocolate and cream continuously until the chocolate has completely melted and mixed in with the cream.
  • Remove the bowl from the saucepan and set to one side to cool.
FF Chocolate Orange Ice Cream
Chocolate orange ganache – the chocolate bar has bits in it which add texture to the finished ice cream.

Churning the Ice Cream:

  • Set your ice cream maker up according to it’s instruction booklet.
  • With the Andrew James Ice Cream Maker, as with my previous model, the machine must be started prior to pouring the custard in – this prevents a thick layer of un-churned ice cream immediately freezing on contact with the freezer container.
  • Transfer the custard to a jug and then, with the mixer stirring pour through the open spout.
FF Chocolate Orange Ice Cream
Pouring the custard through the spout into the churning ice cream maker.
  • Churn the ice cream until it is a thick, but still slightly soft ice cream.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be decanted into a freezer container.
  • Turn the power off on the machine and at the plug. Remove the cover and then the paddle, scape as much ice cream off of the churning paddle as you can and then lick the rest off 😉.
  • Using a soft silicone spatula transfer the ice cream to a suitable, freezer proof tub.
  • Pour over the cooled chocolate ganache.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be rippled!
  • Using the handle of a wooden spoon, or indeed the other end of the silicone spatula ripple the ganache through the Chocolate Orange Ice Cream.
  • Pop the lid on, label and place in the freezer to finish freezing.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream smooth and indulgent.

Serve scooped into bowls or cones. This is one very delicious and creamy ice cream, that should be savoured.

If the children are noisy during the summer holidays, give them a scoop full of this Chocolate Orange Ice Cream, not forgetting 2 scoops for yourself and buy yourself 10 minutes peace and quiet. Honestly nobody makes a sound when savouring this delicious treat.

Also, being homemade, you know exactly what ingredients have gone into your ice cream. In a consumer society that is increasingly interested in what goes into our food, making ice cream yourself removes any worries.

If you have enjoyed this Chocolate Orange Ice Cream Recipe, here are some others you may like too:

Strawberry Ripple Ice Cream

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Blackberry Chocolate Chunk Ice Cream

FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream

Very Vanilla Ice Cream

FF Chocolate Orange Ice Cream
Very Vanilla Ice Cream

Ice Cream is such a wonderful year round treat, yet during the Summer heat it is also very cooling. When it is very hot I quite often have just a cone with a couple of scoops of homemade ice cream. Knowing I have used fresh produce, including fruit, I am happy with my choice.

I do not and never have believed in ‘good’ and ‘bad’ food. A balanced diet, with a heavy emphasis on homemade food, has ensured that over the years, not withstanding medication, my weight has always been fairly stable.

Do you struggle with guilt about food? I know a lot of people do and I am absolutely not here to judge you.

Enjoy the sunshine while it lasts, maybe with a delicious homemade ice cream!

Sammie xx

Andrew James provided me with this ice cream maker for the purposes of a review. All opinions, views, content and photography is my own. Sugar and Crumbs sent me a free sample of their Jaffa Twist Icing Sugar with an order that I paid for. I have not been paid or reimbursed for writing this post, please see my Disclosure Policy.

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Black Forest Giant Doughnut

Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut chocolate sponge with swirls of cream and cherries.

I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.

In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Morello cherry jam would also work well here. This is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut.
Black Forest Giant Doughnut deliciously easy to make and assemble.

Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.

Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.

Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter –  plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease the inside of both doughnut moulds well with soft butter.
  • In a large bowl add the butter and sugar.
  • Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
  • Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
  • Sift the flour, salt, cocoa powder and baking powder into the bowl.
  • Whisk/beat on a slow speed until all the ingredients have come together.
  • Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
  • Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
FF Black Forest Giant Doughnut
Two halves of a giant doughnut ready to be baked.
  • Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
  • Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
  • The doughnut halves are baked when they spring back from a light touch.
  • Once baked remove the doughnut halves from the oven.
FF Black Forest Giant Doughnut
Each half of the giant doughnut is beautifully baked.
  • Carefully place each silicone mould on to a cooling rack.
  • If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
FF Black Forest Giant Doughnut
Lightly prick the sponge all over so that the Kirsch can be absorbed.
  • Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
  • Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating your Black Forest Giant Doughnut:

  • In a medium bowl add the double cream and whip until it holds a firm peak.
  • Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
  • Place one half of your doughnut, flat side up on a cake stand or plate.
  • Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
FF Black Forest Giant Doughnut
Spoon slightly less filling than I have, this splurged a bit when the top was put on!
  • Pipe the cream in a swirl pattern on top of the cherries.
FF Black Forest Giant Doughnut
Beautifully piped whipped cream in the centre of the giant doughnut.
  • Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
  • Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
  • Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
FF Black Forest Giant Doughnut
Black Forest Giant Doughnut the piped cream stars around the middle give a finished, professional look.

Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut a real treat.

Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.

Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

FF Black Forest Giant Doughnut
Delicious Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

FF Black Forest Giant Doughnut
Black Forest Cupcakes with mascarpone.

Lemon Blueberry Cupcakes

FF Black Forest Giant Doughnut
Lemon Blueberry Cupcakes fruity deliciousness.

I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.

Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.

If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!

Sammie xx

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Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

FF Toffee Apple Crumble
Toffee Apple Crumble tart Bramley apples topped with a toffee crumble mix.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

FF Toffee Apple Crumble
Toffee Apple Crumble a delightfully comforting pudding.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from  Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

FF Toffee Apple Crumble
Toffee Apple Crumble extra yummy when served with homemade custard.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

FF Toffee Apple Crumble
Toffee Apple Crumble a tasty twist on a classic dessert.

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet  Wright’s Baking  Toffee Cake Mix – TIP make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Place the flour and baking powder in a large bowl, add the cold, cubed butter.
  • Use either a pastry cutter to cut the butter into the flour see Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
  • Add the toffee cake mix into the bowl and thoroughly mix.
  • Place the Bramley apple slices in a deep pie dish.
  • Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
  • Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.
FF Toffee Apple Crumble
Toffee Apple Crumble ready for the oven.
  • Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
  • Bake for 1 hour, or until the top is golden and the apples underneath are softened.
  • Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
  • Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had  Very Vanilla Ice Cream with my custard!
FF Toffee Apple Crumble
Toffee Apple Crumble and homemade custard.

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

FF Amazing Apple Pie
Amazing Apple Pie with a delicious pie crust

Blackberry Nectarine Tart

FF Blackberry Nectarine Tart
Blackberry Nectarine Tart quick and easy with puff pastry.

Almond Blackberry Pear Crumble

FF Almond Blackberry Pear Crumble
Almond Blackberry Pear Crumble another fast ic crumble recipe.

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

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Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess a delicious trio of ingredients.

Homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess the perfect make ahead dessert.

This Strawberry Eton Mess is so easy to assemble and is brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

All the ingredients can be assembled prior to serving, for a stress free delectable dessert!

FF Strawberry Eton MessStrawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my  Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

FF Strawberry Eton Mess
Strawberry Eton Mess topped with a drizzle of strawberry jam.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

1/2tsp Vanilla Extract – I use –Nielsen-Massey

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
  • Into a spotlessly clean, large bowl place the egg whites.
  • Whisk until the egg white hold a stiff peak.
FF Strawberry Eton Mess
The meringue peaks stand proud.
  • Whilst whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
  • Sift in the cornflour and add the vanilla and vinegar.
FF Strawberry Eton Mess
Shiny, glossy meringue, ready to have the extra ingredients folded in.
  • Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
  • Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
  • Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.
FF Strawberry Eton Mess
This pavlova is ready for the oven.
  • Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
  • Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
  • Once cooled removed the pavlova from the oven.
FF Strawberry Eton Mess
The cooked pavlova.
  • Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

  • Hull and cut the strawberries into halves or quarters, depending on their size.
  • Into a large bowl add the cream, vanilla bean paste and caster sugar.
  • Whip the cream until it thickens, but is still floppy – not stiff.
  • Add the strawberries, break the pavlova up into bite size chunks and add those too.
FF Strawberry Eton Mess
Strawberry Eton Mess you can see the marshmallow insides of the pavlova.
  • Fold all the ingredients together with a large metal spoon.
  • Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.
FF Strawberry Eton Mess
Strawberry Eton Mess serve with a spoon and a smile.

Such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

If you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess
Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Eton Mess
Vanilla ice cream layered with chocolate meringue and unbelievably good raspberry sauce.

Chocolate Brownie Raspberry Cheesecake

FF Strawberry Eton Mess
Light Raspberry Cheesecake on a Chocolate Brownie base – so good.

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

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Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. No extra additives needed. Today I bring you Strawberry Ripple Ice Cream.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream perfect on a hot sunny day.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. It’s really easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream you know you want to dig in?

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. Having said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. They are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

FF Strawberry Ripple Ice Cream
Bring out a tub of this Strawberry Ripple Ice Cream and see the smiles appear!

The ice cream custard base pretty much stays the same and then you can add whatever flavours – you just wait until I start making chocolate versions 😉.

So having an ice cream maker in our kitchen is essential. For those of you on a gluten free diet, ensure the corn flour that you but is certified gluten free, then you can happily make these delicious, dreamy treats. Everyone should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

There is one thing that I do feel passionately about and that is good quality, seasonal produce. If you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch)

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month  (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

  • Place the milk and cream into a heavy based saucepan over a medium heat.
  • In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
  • When the cream/milk in the pan has reached scalding point – small bubbles appear around the edge of the milky liquid, but it has not boiled – remove the pan from the heat.
  • With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
  • Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
  • Pour the hot custard into a heatproof bowl, through a fine sieve.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Allow the custard to cool slightly before placing the bowl in the fridge to chill.
FF Strawberry Ripple Ice Cream
Ice Cream base ready to be covered in cling film.

Making the Strawberry Coulis and Sauce:

  • Wash the strawberries and pat dry with a clean tea towel.
  • Remove all of the green stems (hull) and place the strawberries into a blender.
  • Add 1 tablespoon of caster sugar, the framboise and lemon juice.
  • Pulse and then blend on a high speed until you have a very smooth purée.
FF Strawberru Ripple Ice Cream
Fresh strawberry coulis.
  • Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
  • Cover the other half with cling film and place in the fridge.
  • Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Ice Cream:

  • Set your ice cream maker up as per the instruction manual.
  • Pour the non concentrated strawberry coulis into the custard base and stir.
  • Pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
  • Stop the ice cream maker and remove the lid.
FF Strawberry Ripple Ice Cream
Creamy, thick strawberry ice cream.
  • Remove the plastic churning paddle and lick off all the soft ice cream to ensure it tastes good!
  • Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
  • Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream such an intense strawberry colour.
  • Place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
  • To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
  • Scoop into a waffle cone or bowl and enjoy!
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream creamy, with an intense ripple of strawberry running through!

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you’ve enjoyed this recipe for Strawberry Ripple Ice Cream here are a couple of other recipes you might like too:

Blackberry Chocolate Chunk Ice Cream

FF Strawberry Ripple Ice Cream
Blackberry Chocolate Chunk Ice Cream a great flavour combination.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Ripple Ice Cream
Raspberry Chocolate Ice Cream Sundae can be eaten any day of the week 😉

Very Vanilla Ice Cream

FF Strawberry Ripple Ice Cream
Very Vanilla Ice Cream great for sandwiching between two cookies!

 

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone.

Let’s hope that the unpredictable British weather gives us a few good weekends, where we can have fun in the sun and enjoy the great outdoors.

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

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Chocolate Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

Chocolate Brownie Raspberry Cheesecake
Chocolate Brownie Raspberry Cheesecake

How pretty does this cheesecake look?

You too can make it, with the help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box!

A slice of Chocolate Brownie Raspberry Cheesecake
A slice of Chocolate Brownie Raspberry Cheesecake

Look at the gorgeously dense and fudgey brownie base to this cheesecake. Chocolate and raspberry flavours work so well together and this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. She does however, love the creamy, top part. So this cheesecake was made with her in mind.

She absolutely loves brownies (as do the rest of us) and I wondered what she would think, of a cheesecake made with a brownie base. I decided to add a layer of deep, dark chocolate ganache to the top of the brownie base, primarily to stop the base from becoming soggy, but also to add an extra layer of chocolate to this cheesecake.

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe!
Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. Baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! All I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.
Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. With an added splash of raspberry liquer and vanilla notes of white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer  – can be substituted for fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Brownie Base:

  • Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
  • Follow the recipe card provided to make the brownies.
  • Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
  • Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
  • Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.
Delicious brownie base studded with dark chocolate chips.
Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

  • In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
  • Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
  • Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
  • Pour the chocolate ganache over the cooled brownie base.
  • Smooth to an even layer using the back of a metal dessert spoon.
  • Place in the fridge until the ganache has set.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the Raspberry Cheesecake layer:

  • Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
  • Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
  • Break up the white chocolate and place into a heatproof microwaveable bowl.
  • Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
  • Remove from the microwave and continue stirring until completely melted. Set to one side.
  • In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
  • Using a hand mixer, whisk until fully combined.
  • Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
  • Next pour in the melted white chocolate.
  • Whisk all of the cheesecake ingredients together until light and creamy.
  • Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
  • Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
  • Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Decorating the Cheesecake:

  • Remove the cheesecake from the fridge.
  • Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
  • Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
  • Release the springform catch and gently encourage the sides of the tin to fall away from the base.
  • Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
  • Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.
  • Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
  • Pour the melted chocolate into a small, disposable piping bag.
  • Snip off the very end of the piping bag to create a small hole.
  • Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. This cheesecake is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

The taste and texture of the brownie base was perfect, just like homemade. I would definitely recommend it, especially if you bake only at weekends or for special occasions. As all the ingredients come pre-weighed, you can easily make and bake brownies in under 30 minutes!

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
White Chocolate Strawberry Cheesecake.

Strawberry Chocolate Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
Strawberry Chocolate Cheesecake.

I like to make cheesecakes all year round. Frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months.

Whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

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Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this dessert is big time wow!

The colours are bright, summery, vibrant and let’s face it beautiful!

Just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this is a party in a glass!

Ok, let’s clear one important matter up – this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief 😉.

Great vanilla ice cream, draped in tart raspberry coulis and delicious, soft, chocolate meringue all layered in a tall sundae glass. An incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae as delicious as it is beautiful.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

Yippee!

As much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae share this with everyone.

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundaes

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

50g/2oz Cocoa Powder

1/2tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

Method: Preheat the oven to 160C/140C fan, gas mark 3

Making the meringues:

  • Line a baking tray with baking parchment.
  • In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
  • Continue whisking and addding in the caster sugar one tablespoon at a time.
  • Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
  • Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.
FF Raspberry Chocolate Ice Cream Sundae
These meringues are intensely dark and chocolatey.
  • Gently fold the ingredients into the meringue.
  • Dollop 6 clouds of chocolate meringue onto the baking sheet.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate Meringue Clouds ready for the oven.
  • Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
  • Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
  • Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate meringues that taste like the best brownies!

Making the raspberry coulis:

  • Place the fresh or frozen raspberries into a medium bowl.
  • Sprinkle over 1 tablespoon of caster sugar.
  • Cover and leave for at least an hour.
  • Tip the raspberries, sugar and juice of a lemon into a blender.
  • Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

  • Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
  • Place a scoop of ice cream into each sundae glass.
  • Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
  • Add another scoop of ice cream to each sundae glass.
  • Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
  • Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
  • Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.
FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae ready to be eaten and enjoyed.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae add spoon and devour.

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

FF Raspberry Chocolate Ice Cream Sundae
Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

FF Raspberry Chocolate Ice Cream Sundae
No Bake Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

FF Raspberry Chocolate Ice Cream Sundae
Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

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Blackberry Chocolate Chunk Ice Cream

Today was so beautifully warm and sunny, I simply had to make this Blackberry Chocolate Chunk Ice Cream.

Blackberry Chocolate Chunk Ice Cream - ice cream taken to another level!
Blackberry Chocolate Chunk Ice Cream – ice cream taken to another level!

Made with frozen blackberries from last year, this ice cream delivers massively on taste.

To quote Jennifer Aniston “Here’s the science bit”, when eating very cold food, such as ice cream, the flavours are dulled, due to the cold temperature. If you think of strawberries eaten straight from the fridge, they will never taste as good as those that have been left out to warm up a bit, or better, plucked straight from a sun warmed plant.

So when making ice cream, even simple Very Vanilla Ice Cream, the flavours need to be more pronounced so that you taste them.

Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.
Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.

With this creamy, sharp, sweet, tangy Blackberry Chocolate Chunk Ice Cream, you taste every bit of the beautiful blackberries. Sousing them in sugar and lemon juice encourages each berry to release it’s maximum, ripe berry flavour. On it’s own the blitzed blackberry sauce would be too tart and the berry flavour would be overwhelming, yet mixed into a delicate vanilla ice cream custard and churned until it becomes ice cream, the flavours mellow and meld together, creating one of the most exciting flavoured ice creams ever.

Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!
Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!

Studded with chunks of deep, dark, chocolate that lend not only a slight bitter flavour but added texture this Blackberry Chocolate Chunk Ice Cream becomes complete. Elegant enough to be served in pretty bowls at the end of a meal with nothing else to accompany it. This ice cream deserves to be savoured unaccompanied.

One thing is certain – this ice cream is certainly up there with the best ice creams I have ever tried!

Recipe: Makes approx 1 litre Blackberry Chocolate Chunk Ice Cream

300ml Double Cream

300ml Whole/Semi Skimmed Milk

4 Large Egg Yolks – I always use free range eggs

1tsp Vanilla Extract – I use Nielsen Massey

7tbsp Caster Sugar

Scant pinch of salt – less than 1/4tsp

1tsp Cornflour

Juice of 1 Lemon

300g Blackberries – I used frozen but use fresh in season

100g/4oz Good Quality Dark Chocolate minimum 65% Cocoa solids

Method: Ensure that the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Please see Very Vanilla Ice Cream for step by step photographs, showing how to make the ice cream custard.

  • Place the cream, milk and vanilla extract into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
  • When the milk/cream has reached scalding point remove the pan from the heat.
  • Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
  • Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
  • Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
  • Allow to cool and then place into the fridge to chill.
  • Place the blackberries into a bowl and add the juice of one lemon and one tablespoon of caster sugar. Cover and set aside for 30 minutes.
  • Place the blackberry mixture into a blender and pulse until you have a smooth purée.
  • Pass the blackberry purée through a sieve to remove any seeds.
  • Once the ice cream base has chilled remove the cling film and add the blackberry purée.
This ice cream really does have the most beautiful colour.
This ice cream really does have the most beautiful colour.
  • Mix briefly, don’t worry too much as it will be well mixed in the ice cream maker.
  • Transfer the custard mixture to a jug.
  • Pour the blackberry custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Whilst the ice cream is churning chop the dark chocolate into 1cm-ish sized chunks.
  • Churn the Blackberry Ice Cream until it is a thickened, yet soft ice cream.
Beautifully soft whipped Blackberry Ice Cream.
Beautifully soft whipped Blackberry Ice Cream.
  • Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.
  • Add the dark chocolate chunks to the blackberry ice cream once it is in the freezer container.
Blackberry Chocolate a Chunk Ice Cream such a delicious combination.
Blackberry Chocolate Chunk Ice Cream such a delicious combination.
  • Stir the dark chocolate chunks through the ice cream so that they are evenly distributed.
FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream ready for the freezer.
  • Clip on the lid, label and place the Blackberry Chocolate Chunk Ice Cream into the freezer to finish freezing.
  • To serve, remove this ice cream from the freezer a full 30 minutes before serving – unless it really is an extremely hot day, then 20 minutes should suffice.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.

I honestly cannot explain just how good this Blackberry Chocolate Chunk Ice Cream is. Whilst it may look a little more like a sorbet it is in fact delightfully creamy, with a deep berry flavour to match its beautiful colour and studded with dark chocolate crunch that adds another heavenly level of flavour and texture. It cleanses the palette and refreshes, whilst ensuring that you know you have eaten dessert.

In essence it is truly sublime. A million miles away from mass produced, sweet gloopy ice cream, this is the dessert to serve those you truly want to spoil. Not that it is expensive to make, simply that it is an ice cream worth lingering over and savouring.

If you have enjoyed this Blackberry Chocolate Chunk Ice Cream recipe, here are a few others you may enjoy:

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova
Lemony Strawberry Pavlova

Very Vanilla Ice Cream

Very Vanilla Ice Cream
Very Vanilla Ice Cream

Strawberry Chocolate Cheesecake

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake

Having an ice cream maker definitely makes the process of creating ice cream easier. It results in a much creamier, less icy, softer on the palate, cooling treat.

Unfortunaley whilst making the Blackberry Chocolate Chunk Ice Cream another little piece of the plastic on our ice cream maker broke off – it really is on its last legs. Fortunately however, I will be reviewing a brand new model by Andrew James  over the coming few months, so expect lots of chilled recipes through the summer months.

It really gives me such a thrill reading your comments and I appreciate you taking the time to leave them. Likewise seeing my recipes being baked on Twitter and Instagram literally makes my day. Sharing is the heart of this blog and seeing you share your bakes with me always gives me a boost. Thank you.

Whatever you are making and baking in your kitchens, have fun and enjoy every feast that you create.

Sammie xx

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