Resurrecting Bloggers Scream For Ice Cream (now the summer is supposedly here), I left the theme wide open, calling upon my fellow bloggers to create a frozen treat that reminds us how wonderful ice cream, sorbet, ice lollies etc. can be when the sun is shining.
As it turns out, June hasn’t been the wonderfully sunny and summery month it so often is – instead it’s either been raining or about to rain most of the time!
Still, my fellow bloggers have created some lovely treats that are just as good eaten indoors as out.
Camilla at Fab Food 4 All is the queen of making great use of the random ingredients she has to hand – often from her amazing supermarket bargain runs – and these Strawberry Banana Custard Ice Lollies are no exception. She added melted chocolate and sprinkles to make them even more special.
How elegant do these wonderful Prosecco Elderflower Popsicles look? Nicky from Kitchen Sanctuary has made a very grown up ice lolly that wouldn’t look out of place in the glitziest of garden parties.
For her summery Mixed Berry Granita Nayna of Simply Sensational Food has combined a selection of in-season berries with a little sugar and water. After blitzing, the mixture is poured into a tub and frozen, making sure to stir a few times as it freezes.
May from Eat Cook Explore has combined blueberries, yoghurt, creme fraiche and honey for her refreshing and light Blueberry Yoghurt Ripple Ice Lollies.
Lisa from Cookwitch Creations is a blogger who loves to experiment. For this Cashew Cocoa Iced Dessert she’s combined cashew nuts, dates, pistachios, honey, cocoa and vanilla to create a layered sliceable block.
I’ve been revelling in Indian Kesar mangoes this year. Towards the end of one big box I had a few that ripened all at once and needed using up. Inspired by the increasingly popular Indian drink, mango lassi, I created these rippled Mango Lassi Ice Lollies.
Janice of Farmersgirl Kitchen was also inspired by my favourite fruit. For her Mango Mousse Ice Lollies she created a clever dessert that can be served chilled as a mousse or frozen to make ice lollies – two desserts in one. I love the melted chocolate and coconut flake jackets too!
Like us, Heidi of Kitchen Talk also has an allotment. Unlike us, her strawberries are cropping well and she used some of her harvest to make this Strawberry and Coconut Ice Cream with its pretty ripple effect.
Claire aka the Foodie Quine made these lovely Peanut Butter Ice Lollies with a melted chocolate and roasted peanuts coating. The base combines flavoured yoghurt and custard with smooth peanut butter for a rich lolly with lots of flavour.
Doesn’t this No Churn Peach Ice Cream from Lisa at Lovely Appetite look gorgeous?
Putting the rest of us to shame, Claire created a second frozen treat in June – this very grown up Bloody Mary Sorbet inspired by gazpacho soup. Adding alcohol to frozen treats is also a great way to keep them that little bit softer, making it easier to scoop and serve.
I hope you’ve enjoyed these wonderful recipes. Do click through to visit each one, and leave a comment to let the bloggers know what you think.
July’s BSFIC will be up soon and is open to bloggers anywhere in the world.