26 August 2015

Blackberry Ripple No Churn Ice Cream & Brandy Snap Cones

Ever since first making my Ultimate Dark Chocolate and Malbec No Churn Ice Cream, I have been experimenting with creating different flavours. So far there have been no misses. This isn't me being arrogant or modest, I just really think you can't go too far wrong experimenting with this type of ice cream. All my creations so far have set and apart from a wild idea to make Marmite ice cream there have been no crazy flavours coming out of my kitchen. I'm all for interesting flavours, wasabi ice cream maybe, bacon and jam ice cream we'll see, breast milk ice cream 100% not happening ever (why this was ever sold in London I'm not sure).

I've been foraging for urban blackberries from the bushes near our flat ever since they came into season at the beginning of August when I made this artery clogging but delicious Baked Camembert Topped with Blackberries and Walnuts. As my first no churn ice cream flavour was pretty adventurous with a generous tipple of malbec, I decided to strip it back and go simple. Well as simple as homemade Blackberry and Vanilla Ripple Ice Cream can be. Which coincidentally is simply delicious.

The vanilla ice cream is sweet, creamy and unctuous with the hum of vanilla, providing the kind of comforting goodness only vanilla ice cream can. With one or several swirls of tart blackberry jam through the ice cream it's lifted to new fruity heights. And of course where there's ice cream there has to be a cone, I don't buy in to wafers and I couldn't find any biscuit cones in the shops so obviously I had to have a go at DIYing some. For me there was only one biscuit on my mind, brandy snaps. I adore brandy snaps and have been known (on stressful days) to buy a pack and eat them instead of dinner (the ginger in them was very nutritious once).

Ok I'm lying, I've never eaten a packet of brandy snaps instead of dinner. I've always eaten them as well as my dinner. But who can resist a crispy but buttery ginger biscuit. Show me one man (or woman) who can and I will challenge them to a biscuit staring competition. I'm bound to crack first but if they don't I'll eat my packet of brandy snaps! When you try and shape your cones be careful because they'll be really hot. I have 'asbestos hands' termed because I can handle molten lava with my bare fingers (second lie of the post) so I dived straight in to shaping. However, if you are a delicate flower then consider waiting a minute before shaping or just turn them upside down over bowls for hands free brandy snap baskets.

 I meant to post this recipe on Monday but I've had so much going on with work, family and general procrastination aka rereading Harry Potter (I'm on book 6). At the weekend I made my first ever batch of brownies, I don't know how I haven't made them before (must have been knocked on the head as a child), for a BBQ with my boyfriend's brother, his wife, assorted friends and the person of honour, my (almost) 3 month old niece. She is the cutest chubby chops you've ever seen and although you can't have favourites I have already declared her my favourite niece ever. The brownies were so popular (modesty shining through here) that I've been asked to make some for my niece's baptism. Get excited because not only are these brownies, but they're cheesecake brownies...with blueberries and I'll be sharing the recipe shortly (future nieces and nephews just get plain brownies).

In addition to brownie making and BBQs, there was lots of swimming. Which meant only one thing, I had to have my post swim ice cream, which ties nicely back to this recipe as I went home and stuffed myself with the last of this rippled dream. Post swim ice cream is an essential part of my exercise routine, as is lying on the sofa exhausted. It's hard work burning 470 calories doing lengths and going down the fast flume at the pool a million times. Does anyone else have a set post work out snack? When I used to go to a swimming club as a kid it used to be a Caramac bar or a Zap (psychedelic rippled toffee ice cream on a stick). Wait! Stop everything! Rainbow no churn ice cream? Is it possible, am I crazy, should I do it? All valid questions with only one answer, HELL YES!

That's it. End of post. On to my next ice cream adventure!...straight after this recipe.

Blackberry Ripple & Vanilla No Churn Ice Cream
(makes 750ml)

250g Blackberries
1 tbsp Caster Sugar
1 tbsp Water
1 tbsp Vanilla Paste
300ml Double Cream
1/2 can Condensed Milk (~198ml) 

Step 1. In a saucepan heat the blackberries, caster sugar and water on a medium heat to make the jam for the blackberry ripple, stirring occasionally. Once the jams semi set and the berries have all broken up, leave it to cool and then pass it through a sieve so you've got a smooth coulis.  

Step 2. In a large bowl, whisk together the double cream, condensed milk and vanilla paste until you reach stiff peaks. 

Step 3. Pour a third of the mixture into a suitable freezable container, you can buy disposable pots online, use a tupperware box or just pour it into a cake tin. Then dollop on a third of the jam randomly, using a chop stick feather or whirl and swirl the jam using a chopstick through the vanilla cream. Do this twice more but for the two upper layers don't swirl to the bottom just do it for that layer. Make sure you cover the ice cream with a lid or tightly wrap it in clingfilm, then put it in the freezer for 6 hours. 

Step 4. Before you serve the ice cream take it out of the freezer for about 15 minutes to loosen up. 

Brandy Snap Cones (without the brandy...)
(makes 6-8 cones)

50g Butter
50g Caster Sugar
50g Golden Syrup
50g Plain Flour
1/2 tsp Ground Ginger

Step 1. Preheat the oven to 180 degrees Celsius. In a saucepan on a medium heat, melt the butter, sugar and golden syrup. Take the pan off the heat and add the sieved flour and ginger into the pan and stir to mix it all together.

Step 2. On a lined baking tray place 2 tbsps of the mix in a circle 10 cm apart from one another. You'll have to do them in batches of two at a time as they will spread and engulf each other if you're not careful.

Step 3. Bake in the preheated oven for 5 to 10 minutes till golden brown and doted with holes. Take the brandy snaps out of the oven and leave for a couple of seconds, then working quickly shape each biscuit into cones you can either do this by wrapping it round a mould or using your hands. It's really about what's easy for you.

Step 4. Brandy snap cones made, fill them with ice cream. The good thing about this ice cream is that it doesn't melt too quickly so it won't leak out of the holes as much as that which must not be named (churn ice cream). I actually ate lots of the cones before I filled them with ice cream, in fact I ate a lot of the ice cream without the cones as well. What does that say about me? Probably that I'm a winner.

Have you tried making a no churn ice cream yet? If you have, drop me a comment below with your recipe, I'd love to see what you've done. I'm super keen for a rainbow ice cream, putting it on my weekend agenda as I type. I might even make it toffee flavoured for old times sake. National Burger Day is tomorrow and I'm going to be celebrating in style, probs with several burgers on the go at once. It's made me upset though because here in the UK we don't have a National Ice Cream Day, I want to rectify that wrong so that's why I'm launching the National Ice Cream Day in the UK as the 26th August. What year? Every year. If you want to join my campaign drop me a comment below swearing allegiance to ice cream. Manifesto to be published shortly.

21 August 2015

Drive ins, Dinerama and Dives in Shoreditch, London

Dinerama is the new Fawkes (first and last Harry Potter reference of the post). 

Like a phoenix it came and was beautiful, then it burnt down and now it's been reborn. I've yet to go see the second coming, but the week before part of Dinerama caught fire my friends and I shuffled over to Shoreditch to do as all cool kids do on a Saturday night; eat, drink and cause a ruckus. It was just me causing trouble, I was involved in the accidental knockage of a ladies pint into her handbag. Small space + clumsy me = angry handbag woman (all smoothed over with a replacement pint). Dinerama is a Night Food Market in Shoreditch and the latest venture from the folks behind Street Feast, it's been controversial (see Rachel Phipps review here), it's been dramatic (hello second fire of London) but it's also been my favourite of their inventions so far.

This statement in itself is going to cause some controversy but there's no denying it. I didn't like Hawker House, I enjoyed Dalston Yard (see my review from last year here) and I've yet to visit Model Market (I've got my eye on you Scoopsy Daisy), but I already know Dinerama is my winner. Maybe it's because there's more spaces and separate tables to sit at, as opposed to the one long bagsy-ed table at Hawker House, or because the vibe is a lot more relaxed (I mean there's a Tikki rum bar) or because all the food is clustered together in one place (it's like they know me). Or maybe it's because I just had such a good night there with all of my favourite people (except you of course, we'll do something soon), who knows! It's probably a combo job. 

There was a huge group of us at Dinerama, so to kick things off we migrated towards the Big Bar. The inclusion of prosecco in the Big Fizz meant that was the only choice for me. Partnered with gin, elderflower and cucumber, this was my perfect cocktail, refreshing, clean with a big fizzy hit of prosecco that left me heady and feeling tipsy before the night had even begun. Luckily I was in the perfect place to grab some food to soak up some of the booze. We grabbed some drinks with two of our pals, Alex (pictured above looking super happy) went for the Dinerama Cooler with tequila, lime, agave syrup, peach and pineapple, while my boyfriend Dan's other lover, Louie, went for a Brit Spritz with Kamm & Sons, elderflower, prosecco and soda. Not going to lie, me and Dan picked the winning beverage.

First cocktail of the night down, Louie and I went in search of meat. Juicy, fall off the bone brisket from Smokestak was calling to us and of course we have to sling it in a brioche bun with some pickled chilli to fill us up before the next round. This is some of the best brisket I've ever had and a mean brioche bun. Together it was sloppy (in a good way) tender brisket, sweet toasted brioche with vinegary pickled chilli peppers. So we may have got splattered with a bit of brisket juice when we were queueing up at at Smokestak from the woman with a giant cleaver, but it was 100% worth it.

A trip upstairs to the gin bar led to lots of Rico's Pink Ladies with gin, orange, pomegranate and elderflower. And of course with a light cocktail we needed some light treats to accompany it. Course that meant some pillowy marshmallow soft bao from Yum Bun with delicious pork belly, salad and crispy-coated prawns. This was followed by some Rainbo pork filled gyozas, edamame beans and salad, personally I would rather have gone for some more brisket but hey it was Dan's choice and he's a health freak (he's not, he's just an edamame bean freak). Too healthy for a drink-filled evening I moved on to more laughing, an apple spiked gin cup and there may have been a chilli back involved. Tequila with a shot of jalapenos, it's a deadly way to start a night but it happened. 

In danger of doing my liver some serious damage, we chilled out. Sprawled on the fake grass roof we gossiped, made Summer plans and kept nipping downstairs to grab more food from the street stalls below. I think the main thing Dinerama has over the other Street Feast venues I've visited is atmosphere, when I went to Urban Food Fest it literally felt like a festival and Dinerama has that same kind of relaxed air except there are no floral headbands or Native Indian headdress. I mean I would have worn one but it just wasn't the time, and I would have stuck out like a childish fairy amongst the super cool, super clean cut, super crowd at Dinerama.

For me the drinks stopped flowing at the chilli back and I turned to more serious discussion points. BBQ Lab's chicken wings. Everything we ate at Dinerama was delicious, but these chicken wings (and the brisker) were stupendous! Coated in a chilli sauce, these wings are mother hecking spicy but at the same time so gooooood. I had mine with blue cheese and some pickles, and after that I'll never look back. I'm never going to create hot wings at home unless they're served with blue cheese, and as for eating out there's only one wing serving stand for me. I've heard great things about BBQ Lab's other wares but have yet to sample them. However, now the second coming is finally upon us I'll be heading back to Dinerama real soon.

Dinerama is an instagrammers dream night out. Rainbow lights, pretty pink and blue striped cups, graffiti and burgers galore, it is by far one of the prettiest markets in town. I want to steal all the diamond pendant lights and string them up in my house. First I need to stop renting and buy a house so I can actually make permanent changes to the décor that don't involve blue tack but all in good time (it's part of the 5 year plan). Anyway to sum up the décor at Dinerama it's so insta.

Towards the end of the night I realised two things, one Louie was seriously drunk and two so was Dan. This became more apparent when I asked Dan to take a picture of me and my girlfriends, and all I got back was a photo of the floor. Likewise when Louie refused to share the doughnuts we bought together with Dan, Dan tried to drunkly grab the doughnut in Louie's hand and whacked the whole lot to the floor. But I'm getting ahead of myself before doughnuts came Indian style tandoori fish at Shack Tandoor, a Baba G creation.

Realising Dan and Louie were in dire need of sustenance we all headed over to Shack Tandoor, I had wandered over earlier to grab a tandoori spiced scallop served with fried cubes of celeriac and a celeriac puree. First of all, celeriac is a massively under rated vegetable, it is delicious in every way, in a gratin, roasted, covered with cream and cheese in a dauphinoise. The scallops (yes there were multiple ones all for less than £10, absolute bargain!) were perfectly cooked. I know everyone says oh yes it's perfectly cooked, but they really were, juicy but crispy on the outside. For the boys I felt like chips was a good option for them, so they went for Tandoori monkfish with a coriander sauce on a bed of fried chippies. Louie being the journalist he is (a show off and a flirt) wrangled some more chips out of the server. The monkfish was delicately spiced with a deliciously zingy coriander sauce, and let's be honest chips are chips but they did the boys some much needed goodness. Shack Tandoor had some of the most interesting food of the night and the kind I'd pay big bucks for in a sit down establishment. Even Alex a self confessed fish hater ate some!

Doughnuts from You Doughnut followed our fishy meal, and for me and Louie they had to be coated in cinnamon sugar and pecans, and drizzled with toffee sauce. Pecans in a dessert are the best, I mean I'd be close to putting them at my favourite nut. They certainly beat pistachios but I'm not so sure about peanuts. I mean think of all the great peanut dishes; satay, peanut butter, topped on any asian style dish you've ever had, in an icing, peanut is the ultimate nut. Anyway back to the doughnuts, having worked in a beach cafe when I was younger alongside various stints in pubs and most notably as a butcher (yes I wore the hat), I can solemnly swear that a warm fresh fried doughnut might be the best thing the world has ever seen. Tossed in cinnamon sugar is my fave way to eat doughnuts, although let's be honest I'm never going to kick a Crosstown Doughnut off my plate (three words: meringue jam doughnut, see that beauty here). You Doughnuts make me nostalgic for those couple of Summers I spent working frying doughnuts, one for me, one for the customer. It was a good system and a good time, coincidentally it was also before I met Dan. I wonder what would have happened without him (I know what would have happened - Ultimate Doughnut Shop).

I'd definitely recommend heading down to Dinerama on a Thursday, Friday or Saturday night, and checking it out with a gang of your nearest and dearest. I've heard they've got a couple new food stalls so some of our delicious food may no longer be on offer. They're open till the beginning of October so head down there soonish. In fact, I might see you there. What d'you reckon, couple of chicken wings, a G&S (soda) and a lot of gossip? I'm in!

Luckily my friend Alex wasn't too drunk to snap this rare photo of me and Dan, and more importantly my gorgeous skirt. I love this skirt so much, you know if I've worn this out and I'm with you it means two things; 1) I think you're pretty special and 2) I'm here to party (this is my party skirt people). I am going to try having a go at making those BBQ Lab chicken wings at home, if anyone has any cracking recipes drop me a comment below. The question is do I go for chilli or straight sriracha? Or do I double dose and go with both. That might be dangerous, mouth burning, eye blinding kind of dangerous. If anyone has been to Dinerama since it reopened let me know what you think and more importantly what new stands are there, is it worth a second trip?

17 August 2015

Vegan Red Pepper Pesto Pasta

While you are reading this recipe for Vegan Red Pepper Pesto Pasta, I am currently camping or more accurately stated glamping because we've hired a pod as we threw our tent away after the worst sleep of our lives camping in the queue for Wimbledon (it's between this and the sleeper train to the Isle of Skye). Hopefully we're cooking up a storm on the bbq, but I could potentially be eating foraged berries if we can't get the fire started in the rain. Therefore think of me as you read this recipe for Vegan Red Pepper Pesto Pasta and consider sending emergency food supplies to our campsite (address on request).

A couple of weeks ago Alexandra from Zomato asked me if I'd like to attend a meet up at Vapiano in Southwark. Slightly confused as I can only recall going to the Hamburg branches in Germany I said sure. Turns out Vapiano's pizza and pasta restaurants have spread across the globe. They're pretty much on every continent. Now I'm not the biggest fan of Italian food outside of Italy, in fact I think a lot of Italian restaurants in the UK are a joke. But at Vapiano all their pasta and pizza are made fresh on the premises, not only that but they're made right in front of you!

I had a great night getting to know some new bloggers and zomato-ites, eating lots of fresh and simple dishes (exactly how Italian food should be), and demolishing all the chocolate in the desserts with Alexandra (it was one of those days when only chocolate would do). We also got a backstage tour of the pasta making area, which is when I found out the best news; Vapiano's pasta is vegan.

Why's being vegan such a big deal I can hear you ask? You're not vegan, I know, I saw you demolish that spider crab with Gianni at Prawnography and then you ate a Grizzly Bear Burger from Burger Bear on that same night! Don't worry guys, I haven't forgotten this, in fact I'm salivating about it all now. However, my friend Steffi is vegan (talked about in every vegan restaurant post) and like I said last time when we visited Ethos. Trying to find somewhere that does decent vegan options is difficult. That's why the discovery that Vapiano's pasta is vegan is so valuable.

The pasta is literally just made from semolina and water, no eggs or dairy in sight. Because it's so fresh, it only takes 90 seconds to cook, anymore and it's a goner. At the end of the night Vapiano gave us a little goodie bag to take away which contained some of their fresh linguine and a pot of basil (houseplant number 31). And I just had to have a go at making a vegan pasta dish.

I wanted to try a hand at making creamy avocado pasta, but then I went to the green grocers and saw this massive bag of sweet red peppers for a £1 and I couldn't turn them down. Although we don't eat a lot of pasta at home, I make pesto all the time to run through buttery potatoes for a Summer salad, smear all over a bit of puff pastry and top with some ripe tomatoes, or stir through a risotto. However, I've never made a red pesto before and now I regret not making one sooner.

You probably can't truthfully call this a pesto because there's no parmesan or pine nuts in it but you know you only live once. This pesto is a lot sweeter than it's green cousins and would make the perfect base for a pizza but with pasta it creamily dresses it making a rich and delicious dish. I served the pasta with the pesto, some fresh toms, courgette ribbons, roasted baby and a handful of raisins because I have a sweet tooth. Although I loved it with the aubergines, Dan was not keen, so if you're not a fan feel free to leave them out. In fact add whatever you like, this pesto is really versatile.

Vegan Red Pesto Pasta
(serves 2, but makes enough pesto for 4 if you want it!)

100g fresh vegan pasta
300g sweet red and yellow peppers
50g cashews
1 large handful fresh basil
180g cherry tomatoes
1 small courgette
1 red chilli pepper
1 lemon
40g raisins
3 small aubergines (the mini ones!)
Olive oil
Salt and pepper

Step 1. Preheat the oven to 200 degrees Celsius. Slice the peppers and aubergines in half, drizzle with olive oil, and salt and pepper, then roast them in the oven for 15-20 minutes. While the vegetables are roasting leave the raisins to soak in the juice from 1/2 lemon.

Step 2. Once the red peppers are roasted. Blend them with the cashews, basil, the chilli pepper, olive oil, juice from 1/2 a lemon, and salt and pepper to taste till smooth.

Step 3. Slice the tomatoes in half and peel the courgette into ribbons. Then cook the fresh pasta in boiling salted water for 90 seconds (if you can't get hold of vegan fresh pasta, most dried pasta is vegan).

 Step 4. Drain the pasta and in the same pan wilt the courgette ribbons in a tbsp olive oil for a couple of minutes. Then add the tomatoes, pasta, raisins and 3-4 heaped tbsps of the red pepper pesto and stir so everything is evenly coated in the pesto add a tbsp of boiling water to loosen the sauce if needed. Right at the end add the roasted aubergines otherwise they'll just mush into the sauce.

Step 5. Serve the pasta for two, eat it all solo out the saucepan, or send it to me as I struggle to survive camping in the outback (Hampshire).

What's your favourite camping recipe, advice is definitely required. When we were younger me and my brothers version of eating while camping consisted of jam roly polys (some sort of BBQed dough on a stick with jam) and bananas in their skins stuffed with chocolate buttons. Now I'm currently debating making a box of this pasta to eat as a 'salad' in case our BBQing goes oh so wrong. Do you have a favourite pesto recipe. If so drop me a comment below!

Thanks to Alexandra from Zomato for arranging the meet up at Vapiano and Vapiano for the delicious free meal and pasta goodie bag I received. All opinions are yours truly!

13 August 2015

The Ultimate Dark Chocolate & Malbec No Churn Ice Cream

I love ice cream. This could be a post about my favourite ice creams in London, I have a long list of them (my favourite being malbec and berries from Freggo, but it's a close call between that and the entire menu at Gelupo). However, it's not. This post is about the Ultimate Dark Chocolate and Malbec Ice Cream which I made with the Lindt super dark chocolate (not it's real name it's Lindt Excellence 90% dark chocolate) which I was sent by the lovely Sally. Sally is my new favourite person (sorry everyone) and it's not only because she works for Lindt (and I'm not so secretly holding out that she'll get me a job as a chocolate taster there), but her blog is full of sweet recipes and reviews, and she knows just what to say. Evident from when I was pondering on what to make with the enormous box of Lindt chocolate bars she sent me she said those precious three little words to me.
Chocolate Ice Cream.

As I said ice cream is my jam, my cake, my macaron. But sadly although I can make all the other things at home I've never been able to recreate ice cream. I've tried, I've made sorbets and granitas but everytime I've tried to make an ice cream it has never worked due to one crucial missing element. I don't have an ice cream maker. I feel like everyone under the sun has one bar me. To be fair there's not a lot of space in our flat's little kitchen to put one (or anything!) in there. But alas this year, 2015, is the year of the no churn ice cream. I saw Nigella Lawson make her coffee one and my first thoughts were that's so cool but I don't really like coffee (sorry folks it's true) and I was a bit unsure about condensed milk.

Condensed milk is an ingredient I'd never used before, that is before I made these pretty pink Raspberry Caramel Millionaires Shortbread. The shortbread were a triumph and I was converted to appreciating the powers of condensed milk but still in an ice cream? Ok I'm sure it's great in caramel ice cream or coffee but for other flavours I wasn't so sure. Queue an explosion of different condensed milk ice creams on the internet which showed me the light. With Lindt chocolate in hand, I had to make a chocolate ice cream, and inspired by the malbec and berries ice cream at Freggo I decided to do a twist on the old chocolate staple by adding in my favourite red wine. As we all know chocolate and red wine go together really well, whether you're drinking and eating them straight up on the sofa while watching Suits (my Friday night in a nutshell), or you know you're cooking them together in your beef bourginion, spaghetti bolognaise or chilli, it gives an added depth that speaks to your soul or at least mine.

It may look like I have arrogantly named this The 'Ultimate' Dark Chocolate and Malbec No Churn Ice Cream, and I have. But this title wasn't given by me but by my dinner party friends, particularly my foodie friend and brother to my lover (him and Dan are creepily close) Louie (talked about here, here and everywhere). Louie proclaimed this is the best chocolate ice cream he'd had and he would happily pay £5 for a scoop. He's certainly my rudest critic so I take this as high praise.

I know what you're thinking, why did I stupidly share the ice cream with my friends. Sometimes I have charitable moments, this was one of them (it won't happen again). I have since put the world to rights by eating this ice cream solo on the couch while watching Bake Off instead of going for a run. I personally think Mary Berry would encourage my actions as she's known to love a good bit of chocolate and a tipple, perhaps this should be renamed as The Mary Berry Approved Ultimate Dark Chocolate & Malbec No Churn Ice Cream but maybe I'm getting ideas above my station/Mary will sue me (she wouldn't, she wouldn't hurt a fly, she's an angel in icing). I'd also like to point out I don't sit on the sofa and eat food all the time; sometimes I lie down on it.

This ice cream is delicious. The wine really brings out the flavour of the dark chocolate and the texture which is quite similar to Gelato is almost moussey (new adjective alert). If you don't like red wine feel free to leave it out and just go for the dark chocolate alone. If you don't like dark chocolate you could take it out but that would be sacrilege and we don't condone that sort of behaviour here. It's a judgement free zone but don't take the mick.

The Ultimate Dark Chocolate & Malbec No Churn Ice Cream
(makes 750ml)

160g Dark Chocolate 90% cocoa solids (I used Lindt Excellence 90%)
300ml Double Cream
1/2 can Condensed Milk (~198ml) 
400ml of Malbec

Step 1. In a saucepan reduce the 400ml of Malbec on a medium heat until there's approximately 6-8 tbsps left, then set it aside to cool down.

Step 2. Break the dark chocolate up and melt it till it's runny and smooth. You can do this however you want, in a glass bowl over a saucepan of boiling water, in the microwave or do as I did and melt it on a low heat in a saucepan. Bear in mind if you choose to follow me in my chocolate melting activities you have to keep stirring it and watch it doesn't get too hot and start to burn. 

Step 3. In a large bowl, whisk together the double cream and condensed milk until you reach stiff peaks. Then fold in the chocolate and the reduced malbec until it's all mixed in. 

Step 4. Pour the mixture into a 500ml freezable container, you can buy disposable pots online, use a tupperware box or just pour it into a cake tin a la moi. Make sure you cover the ice cream with a lid or tightly wrap it in clingfilm, then put it in the freezer for 6 hours. 

Step 5. Before you serve the ice cream take it out of the freezer for about 15 minutes to loosen up. I served this to my friends as the dessert in fancy wine glasses, but then I also ate it on my own straight out of the tin after they left. The choice is yours there's no judgement in this post (unless you don't eat the ice cream, then there is judgement). 

God looking at this ice cream has got my mouth watering for more! I've made a couple new no churn flavours which I'll share shortly but if anyone has any of their own recipes for non churn ice cream please drop me a link to them below. Personally I'm all up for a peanut butter chocolate chip version which is probably going to be my next attempt. Or a pistachio one. Or strawberry. Too many flavours! If you live in London make sure to check out my fave ice cream places, I'd also love to hear your recommendations, so what's your favourite ice cream?
Thanks to Sally from The Cat Café who works for Lindt and the chocolate gurus themselves (Lindt, that's you!) for sending me a box of the finest dark chocolate around. All opinions are from yours truly!