Seven great - and easy to make - chill recipes with everyday ingredients from Bonne Maman as the weather warms up and our freezers go into overdrive.
Strawberry Ripple Ice Cream
Surey to delight all the family is thisStrawberry Ripple Ice Cream Recipe
A simple ‘no churn’ recipe, this needs to be made one day and eaten the next so as not to lose its creamy texture. Added Crème de Cassis optional and can easily be swapped with a fruit cordial.
Make a Salted Caramel Thick Shake
Thinly slice and freeze half a banana or half a small ripe mango. Put the frozen fruit in a blender goblet with 3 scoops of vanilla ice cream, 100ml milk and 2 generous tablespoons of Bonne Maman Salted Caramel. Whizz together until thick and creamy. Don’t have a blender? Don’t freeze the fruit just put everything except the milk in a strong bowl and mash with a potato masher until blended together. Stir in the milk and sieve if you want a smoother result. Makes 1 thick shake
Quick and Easy Frozen Yoghurt
Whisk together a 170g pot 0% fat Greek yoghurt with 3 generous tablespoons of any Bonne Maman Conserve – try strawberry and rhubarb, raspberry or black cherry. Chill your ice-cream maker if using one, then churn the yoghurt until scoopable. Alternatively, spoon the yoghurt mix into a shallow plastic box with a lid and freeze for 1-1 1/2 hours until beginning to firm up. Beat with a fork to break up the solid iced pieces, then refreeze. Do this twice more. Remove from the freezer a few minutes before serving to soften. Enough for 2-3 servings
Cheat’s Ice Cream Roll
Make or buy thin crepes. Spread thickly with Bonne Maman Strawberry Conserve. Add 2 -3 scoops of vanilla ice cream along each crepe and press into a rough log shape with a knife. Roll up tightly. Freeze until firm then thickly slice to serve.
DIY Ripple Ice Cream
Have fun making your own fruity ice cream combinations. Slightly soften a 500ml tub of ice-cream. Swirl through 3-4 tablespoons of Bonne Maman Conserve and pop back in the freezer until firm. Try Black Cherry through chocolate, Strawberry through vanilla, Apricot through Cookie Dough.
Full of fruit, Bonne Maman conserves are simple to transform into a dessert sauce or topping. Put 2-3 tablespoons of your favourite conserve into a small microwaveable bowl and add 3 tablespoons of apple juice or water. Heat slowly in 10 second bursts until the conserve is warm and liquid. Stir together and drizzle over ice cream or thick yoghurt for a quick and yummy pudding.
Easy Fruit lollies
Mix together 2-3 tablespoons of Bonne Maman conserve with 3-4 tablespoons of fruit juice. Try Strawberry with orange juice, Raspberry with apple juice, Bitter Orange or Tangy Mandarin marmalade with cranberry. Spoon into lolly moulds and freeze until solid. If you don’t have lolly moulds use big ice cube trays, clean yoghurt pots, silicone muffin cases, mini baking tins or small plastic cups. They will all work a treat as lolly moulds. Add a tablespoon or two of fruit liqueur or vodka to the mix. It won’t freeze solid but you’ll have a delicious adult fruit slushie.