What better way to brighten up dark and blustery winter days than cosying up indoors and drowning your winter blues with ice cream? Even better, how about winter ice cream? For me it is not only a summer treat and my new gadget the Fro-Fru courtesy of Judge cookware lead to me to creating some winter inspired flavours. It’s a compact machine that’s simple to use and easy to disassemble and clean.
It’s got to be one of the simplest ways to create deserts and can be a very healthy option. Most simply you can feed frozen fruit, such as berries, into the top of the Fro-fru, the blades inside do their magic and out comes a simple sorbet!
But after much experimenting, I bring you some brand new recipes which differ from your usual fruity ices, that can be made with this marvelous little machine. With a new twist on the summer sorbet, I’ve used bananas, plant based milks and spices to create some ices with wintery flavours which will go perfectly with cakes or tarts, or are delicious on their own as a quick treat!
With a little preparation, having these ingredients frozen and ready to go mean you can have deserts ready to mash up into a tasty ice cream in no time! Ingredients are frozen using ice cube trays and should remain frozen until just before serving. Each recipe makes one portion or two side portions if dolloping on cake!
100ml orange juice
1/8 tsp nutmeg
1/8 tsp mixed spice
Small pinch of clove powder
1 tsp of your favourite syrup (I used fruit syrup)
1/4 cup of frozen blackberries (10-15)
- Mix the spices and the syrup into the orange juice
- Pour mixture into an ice cube tray – should make around 6 cubes
- When all ingredients are frozen, feed ice cubes and around 3 berries into the Fro-fru and wizz until your desert comes out!
100ml Cashew milk
Around a palm sized slice of pumpkin
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp clove
1/8 tsp nutmeg
1/8 tsp all spice
- Cut the pumpkin flesh into chunks and boil in water
- Mash up the cooked pumpkin and separate into ice cube tray
- Mix the spices into the cashew milk and pour into ice cube tray. Other milks could be used but I found cashew is particularly creamy!
- When all ingredients are frozen, feed cashew ice cubes and frozen pumpkin alternately into the Fro-fru.
- At first the mixture will look like orange snow, but after a few minutes the mixture thaws a little into a smother texture.
I found this to be delicious with Mark’s & Spenser’s Salted Caramel Pretzels (which are vegan suitable of course!)
2 chai teabags
A few teaspoons of chia seeds for an added health kick
- Pour 100ml of boiling water onto the chai teabags and leave in until cooled. Later, mix in chia seeds
- Remove teabags and pour the cold tea into the ice cube tray
- Peel a banana and place, whole in a bag in the freezer
- When all ingredients are frozen, cut banana into six chunks and feed them and the chai ice cubes alternately into the Fro-fru.
This ice cream is wonderful served with chocolate of some form. Sprinkle choc chips on the top or cover in chocolate sauce.