Fabulous Ice Cream recipes

Jude’s Ice Cream Recipes

Jude’s are a family company who craft the most scrumptious small batch ice cream by selecting the best tasting ingredients. As well as being known for their wide range of inventive flavours, they are Britain’s first carbon negative ice cream company, removing more CO2 from the atmosphere than it emits.

The team at Jude’s have kindly shared two of their most popular recipes from their recipe book, perfect for you to enjoy on those hot summer days…

Almond milk ice cream sandwich

Decadent and beyond delicious, these ice cream sandwiches are surprisingly easy to make.

Jude's Ice Cream Sandwiches

Ingredients

Makes 10

For the Cocoa cookies

  • 3 medium egg whites
  • 250g icing sugar
  • 1 teaspoon instant coffee granules
  • A pinch of fine salt
  • 85g good-quality cocoa powder

For the Vegan almond milk ice cream

  • 600ml almond milk
  • 1 teaspoon vanilla bean paste
  • 140g white marzipan
  • 1/2 teaspoon powdered xanthan gum
  • 2 teaspoons liquid pectin
  • 150g icing sugar, sifted

Method

For the Cocoa cookies

  • Preheat the oven to 180C/fan 160C/gas mark 4.
  • Line two large baking sheets with baking parchment.
  • Put the egg whites, icing sugar, ground coffee, salt and cocoa powder in a large bowl and using a wooden spoon, mix for 1–2 minutes until smooth.
  • Spoon 20 scant tablespoons of the mixture onto the prepared baking sheets – the biscuits will spread, so leave 5cm (2in) space around each.
  • Bake for 10–12 minutes.
  • Remove from the oven and allow to cool completely before peeling off the parchment.
  • Remove the ice cream from the freezer and allow it to soften for 4–5 minutes before scooping and sandwiching between each pair of biscuits.
  • Gently press together with your hands before serving.

TIP: These sandwiches can be made in advance and returned to the freezer. Simply remove from the freezer 5 minutes or so before serving.

For the Vegan almond milk ice cream

  • Gently warm the almond milk and vanilla bean paste in a medium saucepan and just as the milk begins to simmer and steam rises from the surface, remove from the heat.
  • Using the coarse side of a box grater, grate the marzipan into the milk and stir intermittently until the marzipan melts, roughly 5-6 minutes.
  • If any pieces of marzipan are refusing to melt, briefly return the pan to the heat and continue to stir until they disappear.
  • Tip the xanthan gum into a small bowl and add 2 tablespoons of the warm almond milk mixture. Stir to combine until you have a thick, soft and uniform paste.
  • Return this paste to the saucepan and continue to stir until dissolved. Remove from the heat.
  • Stir in the pectin and icing sugar and stir until smooth and uniform.
  • Set the mixture aside to cool for 2 hours.
  • Pour into an ice-cream machine and churn to a soft set following the manufacturer’s instructions, or until the blade stops.
  • Spoon the soft ice cream into an airtight, freezerproof container and put in the freezer for at least 4 hours, or preferably overnight, until firm.

Knickerbocker Glory

A classic that’s guaranteed at your next garden party.

Ingredients

Serves 2

  • 6 strawberries, 4 hulled and halved and 2 left whole
  • 2 tablespoons Strawberry Coulis
  • 6 scoops Vanilla Ice Cream
  • 6 marshmallows
  • 2 fan wafers

Method

  1. Place a strawberry half at the base of each sundae glass and pour over a little coulis.
  2. Top with a scoop of ice cream, then a marshmallow and repeat until all the ingredients have been used, reserving a whole strawberry for the top.
  3. Finish each with a fan wafer and serve immediately.

 

Find more delicious recipes like these in Jude’s Ice Cream & Desserts recipe book.