And granita, ice cream, and sorbet are all tasty ways to do it.
The only gadgets you need are a freezer and freezer-proof bowl.
Chocolate chip cookie ice cream sandwich Serves four
Costs 90p per person.
Preparation time: 15 minutes.
Cooking time: 15 minutes.
- 125g salted butter softened
- 25g caster sugar
- 55g soft brown sugar
- 75g self-raising flour
- 110g rolled oats
- 50g chocolate chips
- 4 scoops ice cream, of your choice
METHOD: Preheat the oven to 160C fan/180C/gas 4.
Place all the cookie ingredients in a food mixer. Mix on a low speed until a soft dough is formed. Alternatively, you could combine all of the ingredients in a mixing bowl using a spoon.
Roll the dough into a sausage shape, around 12cm long, and wrap in baking parchment. Chill in the fridge for ten minutes. Line two baking trays with baking parchment. Slice the chilled cookie dough into eight circular discs. Flatten each disc so it’s 1cm thick. Place on baking trays. The cookies will spread during baking, so ensure you leave space between each one.
Bake for approximately 15-18 minutes or until the cookies are golden around the edges. Allow them to cool completely.
Scoop your favorite ice cream on to the base of one cookie. Place a second cookie on top and push down to create a sandwich. Repeat and place the cookie ice cream sandwiches in the freezer for ten minutes.
Remove from the freezer and enjoy.
TIP: You can roll the cookie sandwich in extra chocolate chips. Great with strawberry or mint ice cream.
Frozen strawberry yogurt Serves six.
Costs 63p per person.
Preparation time: ten minutes.
Chilling time: four-five hours.
- 140g strawberries
- 200g Carnation Cook With light condensed milk
- 500g tub fat-free Greek yogurt
METHOD: Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a puree.
In a big bowl, stir the condensed milk into the pureed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in clingfilm and freeze overnight, until solid.
Remove from the freezer about ten-15 mins before serving.
TIP: Can be frozen for up to two months. Swap strawberries for any berries you like.
Costs 34p per serving.
Preparation time: 15 minutes.
Cooking time: five minutes.
Freezing time: five hours.
- 3 limes – juice and rind
- 75g caster sugar
- 8 fresh mint sprigs, extra to serve
- 1.2kg watermelon, cubed
- 300ml Morrisons no added sugar pomegranate juice drink
METHOD: Put the lime juice, sugar and mint sprigs in a pan.
Warm over a low heat, stirring continuously, until the sugar has dissolved. Remove from heat and set aside to cool completely. Discard the mint. In a blender, whizz together the watermelon until the fruit has broken down.
Using a spatula, push the watermelon mixture through a fine sieve into a freezer-proof bowl. Discard the pips left in the sieve.
Add the pomegranate and the lime juice. Cover the bowl with a lid or clingfilm and freeze for around five hours – but every hour mix with a fork to break up the ice crystals.
To serve, spoon the mixture into glasses or ramekins and garnish with the extra mint sprigs.
TIP: The mixture should resemble slushy ice. For a boozy one, swap 130ml of pomegranate juice for 130ml vodka.
By Mrs. Crunch
Fix the problem, Not the blame