Coffee Ice Cream
A silky, grown up no-churn coffee ice cream, created by Cindy at the blog Italicana Kitchen. The mixture is made using condensed milk, which, as well as not needing any churning, gives a really creamy, indulgent flavour and texture. This recipe also contains a dash of espresso liqueur and chocolate coated coffee beans. Beautiful.
Double Chocolate Avocado Ice Cream
Avocado makes a surprisingly good base for totally dairy-free ice creams, like in this double chocolate avocado ice cream from Hummus Sapien. You can make it from ingredients you probably have in your kitchen cupboard - and the blog’s author Alexis says that it takes just a few seconds to blend together. It’s good for you, too. Need any more convincing? Alexis says that if you can’t wait for it to freeze you can eat the chilled mixture as it is, like a mousse. Best get the blender out.
Raspberry Ice Cream
It really couldn’t be much simpler than this. This three-ingredient, no-churn raspberry ice cream comes from the blog Sugar et al and takes a just few minutes to prepare - just whisk the ingredients together and then scrape into a container to freeze. The blog’s author, Sonali, says that it has the texture of ice cream but the flavour of sorbet.
Banana Ice Cream with Salted Caramel Swirl
Swoon. This no-churn banana ice cream with salted caramel swirl is from the blog Citrus and Candy. Great for using up any super-ripe bananas, which will give an even deeper flavour to the ice cream. You could also throw in some chocolate chips as well, if you wanted to be really indulgent.
Orange Ice Cream
Refreshing and citrussy, this no-churn orange ice cream from Your Home Based Mom is perfect for hot summer days. It’s just a combination of citrus fruit, cream and sugar which is whipped together and then frozen in a suitable container. Author Leigh Anne says it has a light and airy texture, and “a perfect orange flavour with just a hint of lime.”
Strawberry Basil Frozen Yoghurt Lollies
For something a little more portable try these strawberry basil frozen yoghurt lollies from The Little Epicurean. They contain yoghurt and cream and you just pour the blended mixture into lolly moulds and leave them to set in the freezer. Don’t be put off by the basil and strawberries together - they taste great together, giving an almost tropical flavour.
Banana Peanut Butter Ice Cream
Blend frozen banana and you create instant, dairy-free ‘ice cream’. You can top it with a trickle of maple syrup or honey - or a drizzle of chocolate sauce and it’s good to go. But blend it with flavours that really go well with banana and you have a whole new thing going on. This banana peanut butter ice cream from Chilly Frosting just contains two ingredients - bananas and peanut butter. Try it with other nut butters - almond butter would also be good - if you fancy switching it up a bit. A good reason to keep a stash of frozen bananas at the ready.
Fancy trying any of these? What are your favourite no-churn ice creams and sorbets? Let us know on Twitter.
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