CHEAT’S VANILLA & COFFEE ICE CREAM TERRINE
Serves 6-8
- 1 x 250g tub of vanilla ice cream, softened (or see tip, above)
- 1 x 250g tub of coffee ice cream, softened
- 1 x 250g tub of chocolate ice cream, softened
Line the base and sides of an approx 24cm (10in) x 12cm (5in) loaf tin with clingfilm, leaving enough excess to cover the top.
Scoop 6-8 large spoonfuls of vanilla ice cream into the tin, enough to fill about one-third of the tin. Smooth into a level layer using the back of a metal spoon and freeze until just firm (this will take about 20 minutes).
Repeat with a layer of coffee ice cream on top of the vanilla and freeze for another 20 minutes.
Finally, repeat with a layer of chocolate ice cream. Fold the excess clingfilm over the top to enclose the terrine and freeze until very firm – at least 2 hours.
To serve, unmould the terrine onto a chilled platter, peeling away and discarding the clingfilm. Lightly dust the top with cocoa powder and serve in slices.
WINE PAIRING: IDEAL WITH ICE CREAM
Bloody Bens Cold Brew Coffee Liqueur (22%)
£28, 50cl, shop.bloodybens.com
A treat worth splashing out on, this is a game-changer, with sublimely balanced coffee and chocolatey flavours, all-natural ingredients and a sprinkle of Fairtrade demerara sugar. Enjoy over ice with this cheat’s terrine – or tip it over the top for an instant affogato effect!
CHERRY AND PEACH KNICKERBOCKER GLORY

Serves 4
- 2 ripe peaches, stoned and sliced
- 200g (7oz) cherries, 8 left whole with stalks on, rest halved and stoned
- 350g (12oz) cherry compote (from a jar, or make your own, see tip, above)
- 12 scoops of vanilla ice cream
- 150ml (5fl oz) double cream
- Sugar sprinkles and umbrellas (optional), to decorate
Place a few pieces of peach and cherry in the bases of 4 sundae glasses. Top each with 1tbsp cherry compote, then a scoop of ice cream. Add another layer of fruit, a spoonful of compote and 2 scoops of ice cream to each glass.
Whisk the cream until it forms soft peaks, then place in a piping bag fitted with a large star nozzle and pipe on top of the dessert (or simply spoon it over). Scatter with sugar sprinkles and top each with 2 cherries and an umbrella, if using. Enjoy immediately!
WINE PAIRING: PEACHY PERFECTION
Sainsbury’s Crème de Pêches Peach Liqueur (15%)
£8, 35cl
What a great-value treat this is. Peachy and silky without relying on a cascade of sugar, this elegant half bottle is a sleeper hit for summer sipping. Serve it in tumblers over heaps of crushed ice alongside this sumptuous knickerbocker glory – or just beforehand as a palate teaser.
CREAMY MINT AND CHOCOLATE ICE CREAM

MAKES ENOUGH FOR 12 CONES
- 200g (7oz) condensed milk
- Green food colouring (optional)
- 100g (3½oz) plain chocolate, finely chopped, or chocolate chips
- Chocolate-dipped ice cream cones, from supermarkets
Pour half of the cream into a medium pan. Stir in the mint and heat to just below boiling. Remove from the heat and allow to cool completely to infuse for an hour or two. Pour through a sieve into a large bowl, pressing the mint with a wooden spoon, then discard the mint.
Add the remaining cream and the condensed milk to the infused cream. Whisk with an electric whisk or in a freestanding mixer until it forms soft peaks. Add a few drops of green colouring, if using.
Stir in the chocolate and pour into a freezer container. Freeze for at least 4 hours. Remove from the freezer 15 minutes before using and scoop into cones.
WINE PAIRING: MAGIC WITH MINT
Amarula (17%)
£12.50, Tesco
This glossy, creamy and mellow liqueur is made with African marula fruit and has a gently caramel-like sweetness. Easy-drinking and unusual, it’s always a crowd-pleaser when served over ice in a tumbler.
DAIRY-FREE COCONUT, MANGO AND LIME LOLLIES

Makes 8
400g (14oz) peeled, chopped mango
400ml tin coconut milk
Juice and zest of 1 lime
A handful of coconut flakes (optional)
Place the mango in a food processor along with the coconut milk and lime juice and zest, reserving a little of the zest to decorate. Purée until very smooth then carefully pour into 8 ice lolly moulds.
Freeze for at least 3-4 hours until firm, and decorate with extra lime zest and coconut flakes, if using, to serve.
WINE PAIRING: LUSH WITH LOLLIES
East London Rarer Rum (40%)
£28.50, eastlondonliquorcompany.com
Demerara sugar cane from Guyana gives this splendid rum a sweet kick of vanilla with a fudge hint that’s delicious to sip neat over ice. Paired with these lollies, it will give echoes of an instant Daiquiri.
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