As Britain swelters, cool down with one of these mouthwatering ice cream-based treats

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.