Tag Archives: ice cream

Raspberry Ice Cream Cake – about 250 calories per portion

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I was looking for ideas to use our bumper crop of home-grown raspberries and came across this recipe on delicious.com. An ice-cream based dessert that is a cross between a cheesecake and tray bake, but no cooking required.  I have used far less biscuit and toffee sauce than suggested. Really yummy with our own home-grown raspberries! A lovely weekend treat that isn’t too high in calories.  

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Raspberry Ice Cream Cake
Serves 8
A simple to prepare frozen dessert using raspberries and digestive biscuits, with a drizzle of caramel sauce
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 tub Vanilla ice cream (900kcal)
  2. 8 digestive biscuits, crushed (568 kcal)
  3. 50g unsalted butter, melted (373 kcal)
  4. 25g confiture de lait (or dulce de leche or other caramel sauce) (81 kcal)
  5. 200g raspberries (103 kcal)
Instructions
  1. Remove ice cream from freezer and allow to soften.
  2. Melt the butter and mix in most of the crushed biscuits (reserve about a tablespoonful).
  3. Line a dish (suitable to freeze) with baking paper and press the mixture evenly across the bottom, then chill for about 15 minutes.
  4. Spread the ice cream over the base and press in some of the raspberries.
  5. Drizzle the caramel sauce over the top and then decorate with raspberries and sprinkle over the reserved biscuit crumbs.
  6. Freeze for a few hours.
  7. Cut into squares and serve with some additional raspberries and a little whipped cream (not included in calorie count)
Notes
  1. The calorie count from this recipe card is incorrect, but I'm not sure why.
  2. I have triple checked on caloriecount.com, MyFitnessPal and with individual ingredients and all of those come to about 250 kcal per portion.
Adapted from delicious
Adapted from delicious
Focus on Flavour https://www.focusonflavour.com/

A bowl of cherries…..becomes Cherry and Choc Chip Gelato

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Fantastic crop of cherries this year, after 2 years of none.

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With the yellow and red cherries, I have made

  • Cherry, Vanilla and Lavender Jam
  • Cherry Pie Filling
  • Cherry and Cinnamon Samosas

and have about 10kg of frozen, stoned fruit to do something else with later.

Now the luscious dark red cherries are ripening. We have eaten handfuls of them just as they are, dripping with juice and with a lovely mix of sharpness and sweetness. Every day of sunshine sees them getting darker and sweeter.

This evening I picked some especially for making my version of Ben & Jerry’s Cherry Garcia – fabulous flavour and not too bad on the calories (well I hope not, it IS a fast day…)

I suppose strictly this can’t be called Ice Cream, as it is made with Fromage Frais, not Cream. I decided on Gelato, as this has a softer texture, and is lower fat. Yummy.

Please note this recipe contains raw egg.

The calorie count is incorrect in the Recipe Card. On MyFitnessPal it came out to nearly 200 calories a serving! oops. If I can figure out what it doesn’t like, I’ll correct it.

Cherry and Choc Chip Gelato
Serves 6
a light but luscious frozen fromage frais dessert, with cherries, dark chocolate and a hint of kirsch
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 50g dark chocolate
  2. 100g Bing cherries
  3. 15ml kirsch liqueur
  4. 2 eggs
  5. 50g soft brown sugar
  6. 500g fromage frais
Instructions
  1. Pre-chill the ice-cream maker.
  2. Halve the cherries and put in a bowl with the kirsch, then refrigerate until needed.
  3. Chop the chocolate, then refrigerate.
  4. Whisk the eggs until light and fluffy.
  5. Add the sugar and fromage frais and mix with the whisk.
  6. Pour into the ice cream maker.
  7. Shortly before the ice cream is ready, add the cherries and chocolate and leave to mix for a couple of minutes longer.
  8. Transfer to a plastic container with lid and put in the freezer to firm up, for up to about 30 minutes, then serve.
Notes
  1. Best made shortly before serving.
  2. If freezing for a longer time, remove from the freezer about 10 minutes before serving so that it can soften enough to scoop.
  3. Serving based on 2 good sized scoops.
  4. Please note: this recipe contains raw egg.
Adapted from Ben & Jerry's Cherry Garcia
Adapted from Ben & Jerry's Cherry Garcia
Focus on Flavour https://www.focusonflavour.com/