These savoury muffins are ideal for lunch boxes, picnics, parties and snacks. Lovely served warm or cold, they freeze well for up to 1 month.
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.
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.
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.
I love coconut, good job as it’s a fantastic ingredient to use for making low carb and sugar free recipes. This one has the additional of chocolate chips (ups the carb and sugar rating though)
I have changed this version of my original Sweet Potato and Orange cupcakes by replacing the sugar with a little maple syrup and using Sukrin no carb no sugar icing to ice the cakes.