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Plum sorbet (photo above)

Preperation 5 minutes
to cook 20 mins
Freeze 6 h +
Makes About 500 ml

500g together, ripe black plums, like plum or blood plum
100g sugar
Juice of ½ large lemon

Rinse the plums and, without drying them, put them whole in a saucepan over medium-low heat, add 60 ml of water, cover and bring to a boil. By heating, the plums will release their own juice. Once the plums have simmered, uncover, lower the heat and cook until the plums have released all of their juice and are completely soft – 10-15 minutes, depending on the size. As they soften, break them up a bit with a wooden spoon and stir occasionally so that they don’t stick to the bottom and burn. Remove from heat, strain the mixture with a sieve and spatula into a bowl (discard the pits) and let cool.

Put the sugar in a small saucepan with 125 ml of water, bring to a boil to dissolve the sugar and remove from the heat as soon as it begins to boil.

Let cool a bit, then add to the drained plums, along with the lemon juice. Cool the mixture completely, then, if you have an ice cream maker, beat according to the manufacturer’s instructions. Serve immediately for a soft sorbet or place the mixture in an airtight container in the freezer for about an hour longer to serve in balls.

If you don’t have an ice cream maker, pour the mixture into a sturdy, shallow container with a tight-fitting lid and freeze for about five hours. Once frozen, use a fork to loosen and swell the sorbet, then beat it until the mixture is smooth and creamy, and return to the freezer for at least an additional hour. If frozen overnight or longer, it should be left at room temperature for 15-20 minutes to soften slightly before puffing, then beaten to serve in soft balls.
Florentine by Emiko Davies (Hardie Grant)

Iced nougat

David Lebovitz’s frozen nougat. Photograph: Ola O Smit / The Guardian

Preperation 20 mins
to cook 30 minutes
Freeze 8 h +
Makes 1 litre

For the praline
65g of sugar
40g flaked almonds, lightly roasted

For the frozen nougat
90 ml of honey
30g of sugar
4 large egg whites, at room temperature
1 pinch of salt
250 ml double cream
45g unsalted pistachios, roughly chopped
½ teaspoon of orange blossom water
Zest of ½ orange
30g candied peel

Lightly grease a baking sheet. To make the praline, spread the sugar in an even layer in a medium, heavy-bottomed pan and cook over medium heat without stirring until the sugar begins to melt around the edges.

Using a heatproof utensil, slowly slide the liquefied sugar to the center and stir gently until all the sugar is melted. Continue to cook, stirring infrequently, until the caramel is dark amber and begins to foam.

Stir in almonds until evenly coated, then pour onto baking sheet in an even layer. Let cool completely, then cut into small pieces.

To make the nougat, heat the honey and sugar in a small saucepan over medium heat. When the syrup reaches 100C on a sugar thermometer, start whipping the egg whites and salt on medium-high speed in a stand mixer. When the whites form soft peaks and the syrup has reached 121 ° C, slowly pour the syrup into the whites with the blender running – avoid pouring syrup onto the mixer itself. Continue to whisk until the meringue cools.

In another bowl, whip the cream until soft peaks form, then incorporate it into the meringue, along with the rest of the ingredients and the praline. Transfer to a shallow container and freeze until firm – at least eight hours, preferably overnight. Cut into pieces and serve.
Ready for Dessert by David Lebovitz (Jacqui Small)

Semifreddo honey, almonds and ginger

Skye McAlpine Honey, Almond & Ginger Semifreddo.
Skye McAlpine Honey, Almond & Ginger Semifreddo. Photograph: Ola O Smit / The Guardian

Preperation 15 minutes
to cook 25 minutes
Freeze 2-3 hours
Serves 8-10

600 ml double cream
2 eggs, plus 8 egg yolks
200g of liquid honey
75g ginger stalk in syrup
75g salted almonds

3 tablespoons of honey
1 handle candied ginger
A few whole almonds
1 small bouquet thyme

Line a 24 cm round cake mold with cling film. Pour the cream into a bowl and whisk until thick and firm. Then, in a clean heatproof bowl, beat the egg yolks, eggs, and honey, holding the bowl over a pot of simmering water while you whisk, until the mixture is thick and pale. Gently fold the egg cream into the whipped cream.

Roughly chop the ginger stalk and almonds and mix them together. Pour the mixture into the loaf pan, cover with cling film and place in the freezer for two to three hours, until stiff.

When ready to serve, turn out onto a plate and sprinkle with honey. Decorate with almonds, candied ginger and sprigs of thyme, as you wish.
Skye McAlpine,

Frozen vegan cheesecake with berries

Emily von Euw's frozen vegan berry cheesecake.
Emily von Euw’s frozen vegan berry cheesecake. Photograph: Ola O Smit / The Guardian

Preperation 20 mins
to cook 20 mins
Freeze 6 h +
Serves 8-12

For the dough
70g oats
130g of pitted dates

For the cheesecake
290g of raw cashews
30 ml coconut oil, melted
1 tablespoon of fresh ginger, peeled and chopped
175g of pitted dates
120 ml of water, or as needed
30 ml freshly squeezed lime juice

For the ice cream
510g frozen berries

Blend the oatmeal into the flour in a food processor, then add the dates and blend again until everything starts to stick. Press the mixture into the bottom of a small cake tin and refrigerate.

Mix cheesecake ingredients until smooth, then set aside.

Toss berries until smooth, then spread some of the mixture over the crust. Cover with a layer of the cheesecake mixture and repeat until both mixtures are used up.

Place in freezer overnight or until solid. Let thaw for a few minutes before serving.
Rawsome Vegan Baking by Emily von Euw (Page Street)

Rocky Road Ice Cream Cake

Linda Lomelino's Rocky Road Ice Cream Cake.
Linda Lomelino’s Rocky Road Ice Cream Cake. Photograph: Ola O Smit / The Guardian

Preperation 5 minutes
to cook 5 minutes
Freeze 6 h +
Makes 8-10 slices

For the ice cream
6 tablespoons of cocoa
180 ml milk
530g double cream
1 x 397g can of sweetened condensed milk
2 teaspoons of vanilla extract
6 tablespoons of peanuts, chopped
50g of mixed chocolate and peanut butter crisps
30 g of mini marshmallows

For the cookie base
10-11 chocolate sandwich cookies
ten Digestive cookies
100g butter, melted

Store-bought chocolate caramel sauce, peanuts, mini marshmallows, chocolate chips or chocolate buttons

For the ice cream, combine the cocoa and milk in a saucepan and heat until the cocoa dissolves. Stir in the cream, condensed milk and vanilla extract. Pour into a bowl, then put in the freezer for about an hour.

Mix the peanuts with the chocolate chips, the peanut butter chips and the mini marshmallows and set aside.

For the bottom, mash the cookies and biscuits into fine breadcrumbs, mix with the butter, then press into the bottom and sides of a 17 cm wide x 9 cm deep springform pan. Freeze for 20-30 minutes.

Stir in the peanut mixture, then pour ice cream over the base of the cookie. Cover and freeze completely for at least six hours or overnight.

Once frozen, spread with caramel sauce and decorate with the garnishes. Serve immediately or keep it in the freezer – take it out of the freezer for 10 minutes before serving.
Lomelino ice cream by Linda Lomelino (Roost Books)

Banana sticks

Marc Grossman's banana sticks.
Marc Grossman’s banana sticks. Photograph: Ola O Smit / The Guardian

Popsicle popsicles or popsicle sticks are available online or at some specialty food stores. You can also reuse store-bought ice cream sticks or replace the sticks with an upside-down disposable teaspoon or a coffee stirrer. Make sure your sticks are labeled “food grade”.

Preperation 10 minutes
to cook 5 minutes
Freeze 5 hours
Makes 8

4 bananas
150g dark chocolate, chopped
2 teaspoons of coconut oil or butter
1½ tablespoon of boiling water (more if needed)
2 teaspoons Maple syrup
Chopped nuts or colored nuggets, decorate

Cut the bananas in half and insert the lollipop sticks into the flat ends. Wrap individually in cling film and freeze for at least five hours.

Line a baking sheet with parchment paper, then melt the chocolate with the oil or butter over low heat. Mix the boiling water and the syrup. Holding each frozen banana by the stick, dip them into the chocolate mixture. If the chocolate begins to thicken, loosen it with a little hot water. Using a brush, cover completely with chocolate. Lift the banana and gently tilt it and turn it so that any excess chocolate drips out.

Sprinkle with toppings of your choice, then place on the baking sheet. Serve immediately or return to the freezer. If refreezing, remove from freezer a few minutes before serving to soften.
Adapted from New York Cult Recipes by Marc Grossman (Murdoch Books)