Ice cream in an instant – your kids will be amazed! Don’t worry if you don’t have frozen cherries, you can use frozen raspberries or berry mixes instead. You may need to add a little extra honey for sweetness. Alternatively, to make a banana ice cream, peel and chop four bananas. Freeze in a plastic freezer bag for a couple of hours, then use as below instead of the cherries.

Magic Ice Cream

Each one

MAKES 500ml/17fl oz/2 cups
PREPARATION TIME 5 minutes

Cherry Ice cream

  • 350g/12oz/21?3 cups frozen pitted cherries
  • 150ml/5fl oz/scant 2?3 cup shop-bought or Foolproof Homemade Custard (see page 128)
  • 80ml/2½fl oz/1?3 cup double cream
  • 2-3 tbsp clear honey

1 Put all the ingredients in a food processor and whizz until you have a soft, smooth, creamy ice cream.

2 Either serve straight away or transfer to a container with a lid and store in the freezer.


Nutty Banana and Chocolate ice cream

  • 4 ripe bananas, peeled, cut into chunks and pre-frozen
  • 150ml/5fl oz/scant 2?3 cup shop-bought or Foolproof Homemade Chocolate Custard (see page 128)
  • 80ml/2½fl oz/1?3 cup double cream
  • 3 tbsp chocolate and hazelnut spread
  • chopped toasted hazelnuts, for sprinkling

1 Put all the ingredients except the chopped nuts in a food processor and whizz until you have a soft, smooth, creamy ice cream.

2 Either serve straight away scattered with chopped nuts or transfer to a container with a lid and store in the freezer.


Mango ice cream with Cool Coconut Sprinkles

  •  350g/12oz frozen mango chunks
  • 150ml/5fl oz/scant 2?3 cup shop-bought or Foolproof Homemade Custard (see page 128)
  • 80ml/2½fl oz/1?3 cup double cream
  • 2-3 tbsp clear honey

For the sprinkles

  • a few handfuls of desiccated coconut
  • different coloured food colouring

1 For the sprinkles, put 1 handful of desiccated coconut in a freezer bag and add a drop of food colouring. Seal with air in the bag and shake like crazy until the coconut is coloured. Tip onto a plate to dry for a few minutes. Repeat with as many colours as you like.

2 To make the ice cream, put all the ingredients in a food processor and whizz until you have a soft, smooth, creamy ice cream.

3 Either serve straight away scattered with coloured coconut sprinkles or transfer to a container with a lid and store in the freezer. (Leftover sprinkles can be stored in an airtight container for weeks.)

Taken from Madhouse Cookbook by Jo Pratt © Duncan Baird Publishers, 2013
Images from Madhouse Cookbook by Jo Pratt © Commissioned Photography Gareth Morgans / Duncan Baird Publishers, 2013

MadHouseCookbook