Whilst we have been having this heat wave, it really has been time for some serious ice cream…So! I’ve teamed up with Barbora from The Devilled Egg to bring some delicious ice cream dessert recipes over the next few months.
A few of these are perfect for this summer weather we have been having at the moment, including these Ice Cream Baskets and also the Frozen Yogurt Bark recipe below.
The Devilled Egg
I met Barbora in Bristol at her cookery school (absolutely beautiful) around 8 years ago and have been following her journey and seeing her delicious recipes ever since. To check her out you can follow her on twitter @DevilledeggKA or on instagram @devilledegg
Let me know if you try out these delicious recipes too!
Ice Cream Baskets
Makes 4 baskets
2 frozen bananas
100g frozen blueberries
2 sheets of filo pastry
Knob of melted butter or oil
Preheat the oven to 200C
Cut the filo sheets into 6 squares
To create the baskets, you will need a muffin tin
Start by layering the squares into the tins
To create one basket, you need 3 on top of each other, brushed with the butter or oil in-between
Bake in the preheated oven 10-15 minutes until crispy and golden brown around the edges
Leave to cool
To make the ice cream, simply blend the frozen bananas and blueberries until smooth
Scoop and serve in the baskets, perhaps decorated with more blueberries, chopped nuts or other berries
Frozen yoghurt bark
200g greek style yoghurt
1 teaspoon of rose water
1 tablespoon of desiccated coconut
1 teaspoon of honey
Strawberries, raspberries and chopped pistachios to decorate
Simply combine the yoghurt, rose water, coconut and honey (add more to taste)
Spread on a sheet of baking parchment and place on a baking sheet
Decorate the yoghurt with the berries and nuts and freeze, ideally over night
Break up and enjoy!
Just a couple of Ice Cream Dessert Recipes. Watch out for more in the coming months…