Good Morning Lovelies, 

Growing up, there would be a number of times a week during the school holidays when my mum would try to keep me entertained by baking fairy cakes. I would love sitting on the side, as she added the ingredients into the bowl, before allowing me to lick the spoon clean. 

My job was always to ice and decorate them at the end, as she allowed me to get as creative as possible. However, as the years have gone on, I know now I would be the only one baking in a heatwave, as the thought of being near a hot oven ruins her. I do miss those moments terribly though. 

Therefore, I decided to have a little think about what we could make together that wouldn’t take a lot of time, with an outcome that would leave her cool. This led to this easy peasy recipe for no-churn ice cream that uses only a few staples to make it and that all the family can get involved in. 

If you are looking for something to do with the little ones during the school holidays, this recipe is perfect for allowing them to have a lot of fun without spending hours by a hot hob, oven or stove. Ice cream cones at the ready for this delight…

Ingredients

600ml of Double Cream

150g of Apricot Jam/Conserve

250ml of Whole Milk

60g of Sifted Icing Sugar

One Teaspoon of Vanilla Extract

One Teaspoon of Lemon Juice (Optional)

A Pinch of Salt (Optional)

Tools

A Large Mixing Bowl

An Electric Whisk/Mixer

A Teaspoon

A Freezer Friendly Container

Method

1. Start by grabbing a mixing bowl and adding in the double cream, whole milk, apricot jam, icing sugar, vanilla extract, lemon juice (if using), and salt. 
2. Using an electric whisk/mixer, combine everything together until the mixture is soft and fluffy but also thick. A bit like whipped cream. 
3. Take a teaspoon and taste the mixture to see if it is okay. If you want a more intense fruity taste, add in some more jam or if you want it a little sweeter, you can pop in some more icing sugar. 
4. When the mixture tastes good enough, grab a freezer-safe container and pour all of the mixture into it, smoothing off the top before covering it and popping it into the freezer for at least six hours. It is better if you can leave it overnight, as it will be really firm by then. 
5. Once the mixture is set, remove and enjoy whenever the mood takes you! 

I love how simple this recipe is to make! Plus, it is very adaptable, as you can choose any jam to include in it lovelies and it saves on spending out on expensive tubs or trips to the ice cream man! You can make it extra special too by adding in a Cadbury’s Flake or some wafers! It really is a super sundae in the making!

Joey X