ICE CREAM SUNDAYS

Keep cool with these silky sweet frozen treats, including quick-to-prepare ideas that don’t require any special equipment photographs KIM LIGHTBODY

Mango ice cream with cardamom-scented coconut sprinkles

This is like sunshine in a slice – top it with crispy coconut, or enjoy as is

Coconut ice cream

Mango ice cream with cardamom-scented coconut sprinkles

This mango ice cream is like sunshine in a slice. Top with crispy cardamom-scented coconut, or enjoy as is – it’s delicious either way.

Helena Busiakiewicz

SERVES 8-10 PREP 15 mins plus at least 5 hrs freezing and cooling

COOK 8 mins EASY V ❄

400ml double cream

100ml condensed milk

200ml mango pulp

2 tbsp milk powder

For the cardamom-scented coconut sprinkles

100g coconut flakes

3 tbsp maple syrup

10 cardamom pods, seeds crushed using a pestle and mortar, pods discarded pinch of sea salt flakes

1 Line a 900g loaf tin with baking parchment, leaving some overhanging to help you lift out the ice cream later. Whisk the cream and condensed milk together in a large bowl until well combined. Add the mango pulp and milk powder, then whisk until completely smooth and slightly thickened. Pour into the loaf tin and freeze for at least 5 hrs or overnight until solid Will keep frozen for up to two months.

2 To make the sprinkles, heat the oven to 180C/160C fan/gas 6 and spread the coconut flakes over a baking tray lined with baking parchment. Drizzle over the maple syrup, then season with the crushed cardamom seeds and a generous pinch of sea salt flakes. Mix well using a spatula, then bake for 8 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for a week

3 Take the ice cream out of the freezer 15 mins before serving Use the baking parchment to lift it out of the tin, then invert onto a serving plate and peel away the parchment. Sprinkle over the coconut, then cut into thick slices to serve.

Coconut ice cream

Creamy and refreshing, this vegan coconut ice cream can be served in cones or bowls, and is great topped with even more coconut (fresh or toasted flakes). Samuel Goldsmith

SERVES 8 PREP 5 mins plus 1 hr cooling and at least 4 hrs freezing and churning COOK 1 min EASY V ❄

400g can coconut milk

400g can coconut cream

150g caster sugar

50g liquid glucose

2 tsp cornflour shaved coconut, toasted coconut flakes, or cardamom-scented coconut sprinkles (see recipe, left) to serve (optional)

1 Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.

2 Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions At this stage, it will still be soft Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.

GOOD TO KNOW vegan gluten free

PER SERVING 362 kcals • fat 26g • saturates 22g • carbs 29g • sugars 25g • fibre 0.2g • protein 3g • salt 0.03g

Tip

The cardamom-scented coconut sprinkles also make a great topping for porridge if you have any left over

Peanut butter & jelly doughnut ice cream sandwiches

Fun to make and wonderfully messy to eat, these hand-held desserts will bring joy to kids and adults alike. Ailsa Burt

SERVES 4 PREP 5 mins plus cooling

COOK 4 mins EASY V

200ml peanut butter-flavoured ice cream

4 shop-bought jam doughnuts

50g smooth peanut butter

150g raspberries, any larger ones halved 30g mini chocolate-covered peanut butter cups, roughly chopped

1 Remove the ice cream from the freezer to soften while you prepare the doughnuts. Heat the grill to high. Split the doughnuts in half through the equator and arrange on a baking tray cut-side up. Toast under the hot grill for 2 mins until golden.

2 Meanwhile, warm the peanut butter in a small pan over a low heat, stirring often until it has melted and loosened Remove from the heat and leave to cool for 5 mins.

3 Scoop the softened ice cream over the toasted doughnut bases, drizzle over the warm peanut butter, then scatter over the raspberries and chopped peanut butter cups. Sandwich with the doughnut tops and serve straightaway.

PER SERVING 450 kcals fat 21g saturates 7g carbs 52g • sugars 27g • fibre 4g • protein 11g • salt 1.2g