For the latest Bloggers Scream For Ice Cream I set a theme of sorbets and granitas.

Corin Sorbet

Corin at Pro-Ware Kitchen created this rather grown up Tangerine and Prosecco Sorbet, the perfect palate cleanser. I love the beautiful orange colour and am seriously coveting the pretty champagne coupe glass.

Caroline Sorbet

One advantage of sorbet over ice cream is that it’s a little easier to make low calorie versions. Caroline from Caroline Makes shares this Slimming World Kiwi and Lime Sorbet which substitutes powdered sweetener for sugar. Of course, you can stick to sugar if you like!

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Regular BSFIC participant Alicia Foodycat put forward a rogue entry, a No-Churn Lemon Ripple Ice Cream! Yes it has dairy, but as she says, lemon is so refreshing it’s almost like a sorbet! Besides, BSFIC is all about sharing frozen treats, so I’m happy if she is!

Jen granita

Another grown up entry from Jen of Jen’s Food in the form of this Sloe Gin and Tonic Granita. Doesn’t this look just the thing for a warm midsummer’s evening?

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

Lastly, I made use of some of the herbs from our back garden for this simple Lemon Balm Sorbet which also features a slosh of white rum to add flavour and keep it super soft.

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Thanks to everyone who joined in. July’s BSFIC theme is ice lollies, so do get freezing and join in!

Jun 282015
 

The herb patch in our back garden has gone wild. Lemon balm is one of the winners of the battle for space and light, thrusting proud stems laden with aromatic leaves in all directions. We also have bold bushes of sage, rosemary, oregano and thyme.

I think the pure and subtle flavour of herbs can be a little too tempered in dairy ice creams, but sings loudly in simple and refreshing sorbets. Since I’ve enjoyed both mint and basil sorbets in the past, I figured a lemon balm sorbet would work nicely and give us a way of using up some of that lemon balm bonanza.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

I opted to use my wonderful Froothie’s Optimum power blender to speed up the process. Blending together sugar, water and lemon balm leaves and a large dose of white rum took only minutes and produced a super smooth liquid which I cooled down and churned in my beautiful Smart Scoop ice cream machine (from the Sage by Heston Blumenthal range).

The advantage of this method is that it’s super fast and the flavour of the herb is good and strong.

The colour, of course, is much darker than steeping herbs in a sugar syrup and straining out before churning.

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The rum adds a punch of flavour but also keeps the sorbet super soft. If you prefer your sorbet to freeze really hard, use less or omit entirely.

Simple Lemon Balm Sorbet

Ingredients
200 grams caster sugar
300 ml water
10 grams freshly picked lemon balm leaves, stems removed
1-2 tablespoons white rum

Method

  • Place all ingredients into the power blender and blend until completely smooth.
  • Transfer to fridge to cool.
  • Churn in an ice cream machine, or transfer to freezer in a tub and fork through every hour for 3-4 hours.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle - portrait-text

This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.

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The Optimum 9200, the newer model of my 9400, retails for £429 but is currently on sale for £349. Visit Froothie’s website for details and don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

 

When the sun comes out, it’s time to look to the freezer for sweet, delicious, frozen treats.

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Images from Shutterstock.com

For this extended Bloggers Scream For Ice Cream, I’m looking for refreshing sorbets and granitas!

Get blitzing, freezing and blogging!

All bloggers are welcome – food, lifestyle, parenting or health and from anywhere around the world – if you share recipes with your readers, we’d love to have you join in!

How To Take Part In BSFIC

  • Create and blog a suitable recipe between May 1st and June 28th 2015.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by June 28th) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side and without decorative borders applied.

You are welcome to submit your post to as many blogger challenge events as you like.

I’ll post a round up showcasing and linking to all the entries, a few days after the closing date.

Your posts will also be shared via my Pinterest and Stumble accounts.

If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see.

You are also welcome to share links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

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Image from Shutterstock stock library

This month’s theme for BSFIC was Dairy Free – either by use of a dairy substitute or skipping it completely. I hope you enjoy the delicious entries below!

Kip March BSFIC

In that brief sunny period at the beginning of March, when it seemed as though spring had firmly sprung, Kip the Messy Vegetarian Cook created this Vegan Cream Cheese Ice Cream drizzled with chocolate sauce and hundreds and thousands.

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I was next, with my very first dairy free ice cream. I kept it very simple by combining coconut milk with chocolate and adding a splash of coconut rum for a Bounty-inspired Chocolate & Coconut Dairy Free Ice Cream.

Ros March BSFIC

Baking Addict Ros served her Lemongrass and lime Sorbet with Lime Jelly, creating a lush green and white dessert. She used an egg white to give body and texture to her sorbet, a little like the lemon spoom I made a few years ago.

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Corin from Proware Kitchen made a luscious Cherry Garcia Coconut Milk Ice Cream featuring roasted cherries, black rum and coconut. She is a fan of coconut milk ice cream bases which are light and refreshing but still provide a creamy consistency.

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I love the idea of combining tahini into a frozen banana instant treat, as in Kellie’s Vegan Banana & Cardamom-Tahini Ice Cream on Food To Glow.

Monica March BSFIC

Monica at Smarter Fitter keeps dairy out of the mix entirely in her vibrant Mango Chilli Sorbet made using tinned kesar mango puree. As a mango aficionado I can tell you that kesar, along with alphonso, mangoes make really excellent sorbet, and the additional of chilli must surely add a killer kick.

Helen March

Over at Fuss Free Flavours, Helen has created another vibrant treat, her Blackberry, Apple & Thyme Sorbet. I bet that hint of herb makes this sorbet much more grown up in flavour.

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Hotel Chocolat kindly supported this month’s BSFIC by giving us one of their brand new Milk Free Milk Chocolate easter eggs to give away and after reviewing all the entries, they have selected Kip’s Vegan Cream Cheese Ice Cream to win their new Milk-Free Milk Scrambled Egg easter egg! Well done, Kip!

In the meantime, look out for the next BSFIC challenge, coming shortly!

 

February came and went without me posting a theme for BSFIC so I’m diving straight into March with a call for Dairy Free recipes.

Whether you use a dairy-free substitute – such as almond, soy or coconut milk – or opt for a sorbet instead, it’s completely up to you.

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Images from Shutterstock stock library

Prize for Best Entry

To help us celebrate this month’s Dairy Free theme, Hotel Chocolat are awarding the best entry of the challenge a delicious treat made from their new dairy-free milk chocolate. Instead of using milk, they have developed a recipe using almond milk, a real treat for dairy-intolerant milk chocolate lovers everywhere.

The prize is one of their new Milk-Free Milk Scrambled Egg easter eggs and includes delivery within the UK.

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To ensure impartiality, I’ll be asking Hotel Chocolat to pick their favourite challenge entry.

Get your thinking caps on, make a dairy free ice cream and blog it for March BSFIC. All entries will automatically be entered into the judging but don’t let this make you feel pressured. We’re looking for fun and simple dairy free ice creams; your post doesn’t have to be polished professional or slick, just tasty and dairy free.

 

How To Take Part In BSFIC

  • Create and blog a suitable recipe in March 2015, published by 28th March.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the March) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

For July’s #BSFIC I asked you to take inspiration from holiday memories.

Here are the delicious ideas you came up with:

jo

Jo at Comfort Bites took inspiration for her grown up Coffee and Cinnamon Ice Cream from a holiday in Argentina.

Cookie Dough Ice Cream V

Kate, blogger behind What Kate Baked, considered lots of ideas before settling on this USA-inspired Chocolate Chip Cookie Dough No Churn Ice Cream.

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Sarah at The School of Balance created a Monkey Nut Dairy Free Vegan Ice Cream after a visit to the New York ice cream shop formerly known as Lula’s Sweet Apothecary.

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Stephen at All Things Speculaas has shared his wife Debbie’s Speculaas Ice Cream, based on the flavours of a biscuit traditionally enjoyed during the Christmas holidays.

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Corina at Searching For Spice remembered childhood holidays to Spain when creating her wonderfully vibrant Blackcurrant Frozen Yoghurt.

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Kate, the Gluten Free Alchemist, created these rather impressive Raspberry Ripple-White Chocolate Coconut Milk Ice-Cream Bars & Bites, thinking back to childhood summer holidays.

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My own entry was a Jungle Juice Sorbet inspired by a Jungle Juice Smoothie I encountered on safari holidays in Southern Africa.

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Amy, who writes Cooking, Cakes & Children, has made this beautiful Chocolate Caramel Ice Cream Roll in homage to memories of eating Arctic roll in the back garden during the summer holidays.

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Cheeky Dom at Belleau Kitchen didn’t make the Buffalo Milk Ice Cream he shared in his post about a very recent trip to Italy but he did enjoy it!

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Hannah, who’s just saying goodbye to the Corner Cottage Baker, harked back to childhood holidays with her grown up Boozy Ice Cream Floats.

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Shaheen, who writes A Seasonal Veg Table, made this bright Raw Vegan Raspberry Ice-Cream with vibrant Scottish raspberries.

Choclette, author of Chocolate Log Blog, remembered childhood visits to Switzerland when she made this Chocolate Sundae Royale.

 

A great round up, I hope you’ll agree.

August’s #BSFIC is joining forces with the Belleau Kitchen Random Recipes challenge – check it out and do join in!

Jul 212014
 

Safari

I love safari! Pete and I are fortunate to have been on several over the last two decades and have particular soft spots for the wildlife parks of Botswana, Kenya and South Africa, to name a few.

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There’s something utterly captivating about observing birds and animals in their natural habitats, up close and personal. Of course, there are the poster animals – sleek and powerful lions and leopards, lithe and speedy cheetahs, elegant-necked loping giraffes, portly hippos, grinning hyenas, wild dogs, buffalo, zebras, wildebeest – all of which are a delight to see.

But we find just as much joy in the smaller or lesser known wildlife – a family of silver-backed jackal pups playing in the dawn light under the watchful gaze of their parents, colourful lilac-breasted rollers or malachite kingfishers taking to the wing in a flash of colour, a fighting gaggle of vultures competing fiercely over the remnants of the latest unfortunate, a sniffling porcupine shuffling through the grass with quills-a-quivering, two bat-eared foxes cautiously poking their heads up from the entrance of their den, blinking bush-babies sitting high in a tree watching us watch them, a dung beetle laboriously rolling his ball of dung along the ground, the shimmer of sunlight against the iridescent plume of a glossy starling or ibis, the striking facial patterns and horns of the mighty oryx, the tight grip of a tiny reed frog clinging to a tall stem jutting out of the waters in the Okavango Delta… There is even excitement to be found in the footprints of animals long since departed, imprinted into the earth and now a challenge to our skills of identification – elephants and lions are much easier than the many ungulates!

Someone once declared that if you’d seen one wrinkly grey elephant’s arse you’d seen them all and he couldn’t see the point of going on more than one safari in one’s life. To say that I was flabbergasted is an understatement!

There are many ways to safari, from budget self-drive to remote luxury camps with private guides. We’ve done and loved both – each has its advantages and disadvantages.

Luxury safari camps are places of such beauty – gorgeous full height canvas tents with comfortable furniture, en-suite bathrooms and open air dining rooms where guests and guides come together for delicious meals. Of course, the focus is the wildlife viewing activities but we certainly enjoy the catering and accommodations in between!

Jungle Juice Memories

It was at one such safari camp that I was first offered Jungle Juice, a jolly name for a mixed fruit smoothie. Usually featuring a banana base with a range of additional fruits depending on what was available, this quickly became a favourite for me, especially as I’m not a wine or beer drinker. Indeed, when we later visited camps that didn’t offer anything similar, I was happy to describe Jungle Juice, and they would kindly rustle some up for me. (In the same way, I have introduced more African safari guides to shandy than I care to think about!)

Of course, as Jungle Juice is simply a mixed fruit no-dairy smoothie, it’s a drink many people make and enjoy.

Jungle Juice Sorbet

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Recently, I was sent an Optimum 9400 Blender by Australian brand Froothie. It’s a super powerful blender, with a very sharp blade which means that as well as making quick work of smoothies and sauces, it can also grind nuts and seeds and crush ice. The powerful motor even allows it to knead dough, and because the blade turns at 48,000 rpm it can generate enough heat to make piping hot soups as well. I’m yet to try these functions, and will report back as I do.

What I can tell you is that the motor and blade make quick work of chunks of frozen fruit and the advantage of blending them straight from frozen is that Jungle Juice becomes Jungle Juice Sorbet!

I make Jungle Juice Sorbet with nothing but fruit – no honey or sugar, no dairy, no oats – so it’s a very healthy alternative to dairy ice creams and sugar-laden sorbets.

For the first few moments, I thought the frozen chunks of banana, pineapple and mango I had thrown into the jug were simply too solid for the blade to handle but after a few tens of seconds more, the blade started to reduce the fruit to a thick cold paste. Pete used the tamper tool provided to push the chunks at the top down nearer the blades and a few minutes later, the sorbet was done.

Of course, you’ll want to eat the sorbet the moment it’s ready, so be prepared and have your bowls, spoons and eager diners ready and waiting.

As there is no added sugar or preservatives, this sorbet is best eaten fresh.

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Jungle Juice Sorbet

Serves 4-6

Ingredients
1-2 bananas, peeled, chopped and frozen
200-300 grams mixed fruits, peeled and chopped (if necessary) and frozen

Note: So that you can make smoothies and sorbets quickly whenever you feel like it, I recommend you keep chunks of frozen fruit ready to hand in your freezer. Banana is best frozen already peeled and chopped, likewise larger fruit such as pineapple and mango. Berries can simply be washed, hulled and frozen as they are. Make sure they’re fairly dry when you put them into the freezer, so the liquid doesn’t cause them to freeze into a solid block.

Method

  • Place your chosen fruit chunks straight from the freezer into your blender. (You’ll need a really robust blender to handle this. Alternatively, a high quality food processor will also work).
  • Blend until the fruit has been broken down into a thick, creamy puree. Pause once or twice to push solid chunks down closer to the blades if necessary.
  • Serve immediately.

This is my entry for July’s #BSFIC challenge – frozen treats inspired by Holiday Memories.

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Kavey Eats received an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.

Jul 012014
 

June’s fruity #BSFIC round up will be a little late, as I’m currently away on holiday. As soon as I’m back, I’ll get the round up finished and posted.

In the mean time, I’m throwing this month’s Bloggers Scream For Ice Cream challenge wide open by asking you to create an ice cream inspired by a holiday memory.

Do you remember your first trip abroad and the unfamiliar thrill of each new ingredient or dish? Where did you go on your last holiday and what tastes have stuck in your mind? Or are you more of a home body, enjoying your leisure time nearer to home? Whether you think back to those long summer breaks from school as a child or what you did during your most break at home or away, it’s the flavour memories of your holiday that I’m most interested in.

Please don’t feel constrained to recreate a specific ice cream treat – the holiday memory theme is merely a trigger for your imagination.

Downed more than your fair share of Caipirinhas in Brazil, Kir Royales in France, Mojitos in Cuba, Negronis in Italy, Pisco Sours in Peru, Sangrias in Spain? Maybe the flavours would work for a grown up ice lolly or granita?

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Images of cocktails from Shutterstock

Intrigued by an exotic ingredient such as Chinese glutinous black rice, red bean paste or Sichuan peppercorns (check out this ice cream I made last year), Indian cardamom, cassia bark or jackfruit, Japanese miso, matcha or sakura (cherry blossoms), Lebanese carob molasses, Mexican chillies including ancho, guajillo and poblano, Northern European juniper berries, lingonberries, sea buckthorn or cloudberries, Persian sumac or saffron, Peruvian purple potatoes, Syrian verjuice, Thai galangal or West African melegueta pepper aka grains of paradise? How might you incorporate it into a frozen dessert?

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Images of ingredients from Shutterstock

Perhaps you still can’t stop thinking about an indulgent dessert that could translate well into a frozen version?

And of course, you are always welcome to recreate an actual ice cream, gelato, sorbet, granita, shaved ice, slushy or other icy treat that reminds you of a cherished holiday – there’s no obligation to create something exotic or unusual!

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Images of frozen treats from Shutterstock

How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the 28th of this month.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the month) with your first name or nickname (as you prefer), the link to your post and an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

If you like, tweet about your post using the hashtag #BSFIC. I’ll retweet any I see. You are also welcome to share the links to your posts on the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

Jun 012014
 

Summer is here and with it a bounty of delicious fruit. Not only is home-grown fruit fantastic at this time of year, imported tropical delights are also available. Although I’m still in mourning over the ban on import of fresh alphonso mangoes, I shall certainly make the most of the abundance all around me.

And so this month’s Bloggers Scream For Ice Cream challenge is to make a tasty ice cream, sorbet, granita, semi freddo, slushy or ice lolly featuring your favourite fruit!

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Images of fruit ice cream, sorbet and granita from Shutterstock

 How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the end of June.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 1st of July) with your first name or nickname (as you prefer), the link to your post and an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

If you like, tweet about your post using the hashtag #BSFIC. I’ll retweet any I see. You are also welcome to share the links to your posts on the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board. You may also enjoy looking through the entries from the last Fruit-themed BSFIC.

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Images of fruit ice cream, sorbet and granita from Shutterstock

 

Missing my monthly ice cream fix, I decided to resurrect Bloggers Scream For Ice Cream, kicking off with the last theme I set before the hiatus, Chasing The Ice Cream Van.

Here are the lovely recipes (and stories) we shared:

Karen ice cream soda

Karen, author of Lavender & Lovage, spent some of her childhood years in Hong Kong. In this post she remembers sneaking off, at the age of five, to the The Shatin Heights Hotel where she demanded an Ice Cream Soda. Kind staff obliged, while phoning her parents who had no idea where she was! She shares her low-calorie recipe for the Ice Cream Soda of her memories.

chloe

Chloe, who writes Gannet & Parrot, created a Blackcurrant Fruit Pastilles Sorbet inspired by the fruit lollies which were themselves based on the fruit gum sweets. The fresh fruit came from a friend’s allotment and she boosted the flavour (and the vitamin C) with some damson vodka for a grown up treat.

Foodycat gaytime (small)

Foodycat Alicia always comes up with such fun ideas and her entry certainly brought a smile to my face. She shares a marvellously retro TV advert for Gaytime ice cream before creating an ice cream with the flavours of Golden Gaytime – but instead of trying to form toffee ice cream around a vanilla ice cream core and coat the entire thing in chocolate and biscuit crumbs, she used the flavours as inspiration for an ice cream featuring vanilla custard, canned caramel and crushed chocolate-dipped honeycomb biscuits.

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I took a literal approach to the theme, deciding to recreate a Mr Whippy-based Screwball. Sourcing the gumball bubblegum wasn’t too difficult but creating the distinctive white soft-serve ice cream was more of a challenge. I found a gelatin-based recipe that involved whipping, freezing and blending and it worked pretty well. A lack of moulded plastic cones resulted in my upside down Screwball.

Monica snow cone

My American friend Monica of Smarter Fitter had the clever idea of making a grown up version of the Snow Cone. Her Snow Cone Margarita features tequila, lime juice and agave or flavoured syrup over shaved ice. Very refreshing!

Hannah Oyster

Hannah from Corner Cottage Bakery paints a (slightly disturbing) image of childhood Egyptian burials for her teddy bears and a creepy ice cream van that played a distorted version of Greensleeves. She goes on to share her recipe for Ice Cream Oysters. The oyster shells are made by shaping hot waffle cone pancakes over bowls and she has filled them with vanilla ice cream and toasted marshmallows.

rosana

Rosana, who writes Hot & Chilli, has fond memories of the ice cream van. She used to love coconut or lime popsicles but now she’s more interested in chocolate. For this month’s challenge she has recreated the Magnum – a vanilla ice cream core dunked in a thick dark chocolate shell. I think her version looks absolutely beautiful!

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Thanks to Karen, Chloe, Monica, Hannah and Rosana for joining me in this challenge. I’ll post May’s theme in the next couple of days.

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