If you’re trying to cut out sugar, reduce your carbs or just want to eat healthily these ice lollies are a great way to get your ice cream fix.
ice cream of childhood, topped with extra Maltesers.
I’ve attempted to recreate the Sour Cherry Ice Cream I tried at Boho Ice Cream in Weymouth which, I have to say, is my favourite, ever, flavour.
My husband’s favourite, use either frozen or fresh blackcurrants or substitute blackcurrants for raspberries for a classic raspberry ripple ice cream.
This is tangy, gingery and sweet. The rhubarb cuts through the sweetness of the ice cream complimented by the ginger crunch crumble making a totally delicious ice cream.
This is Creme Anglaise or Custard and is an ideal base to use for making all sorts of ice cream and it’s sugar free too.
I make these weekly, try to limit myself to two per day, one with coffee in a morning and one with a cup of tea when the children get in from school.
Mojitos for tomorrow night and in an ideal world all we would need is three things: Tequila, salt and limes, we wouldn’t need anything else to get us through the weekend as no food would be required or remembered. However, we have children so that’s not going to happen *sighs wistfully*.
My son loves the YouTube cartoon Llamas in Hats, personally I don’t. It’s pretty bloody and a little violent and I don’t particularly approve but it’s a teenage boy ‘thing’ so I made him a cake in the shape of one.
Not entirely sugar free as there is a tablespoon of treacle in the recipe, hwoever, the gingerbread is soft not crisp and it tastes really good. My husband and children ate it without flinching, said they preferred the original ginger snap recipe but this was good. Praise indeed.