Archive of ‘ice cream’ category

I do like to be beside the seaside

There’s nothing more than us Cellardoor girls like, and that’a nice little stroll along the beach… complete with a Mr Whippy in hand of course. So when we spotted these amazing photographs from Leo Caillard, we were instantly transported to straight the seaside – now where’s our 99!

A twist on a classic….

With Wimbledon in full swing, punnets of rosy red strawberries and dollops of fresh cream are on everyone’s mind. If you fancy something even more decadent then this is the recipe for you. Take the staple item of strawberries, ramp up the cream element by using ice cream and then add in some cheeky chocolate sweets and you have a knickerbocker glory that we’re sure would suit Murray’s needs after a tricky match.

Tub of lovely vanilla ice cream (Our favourite is Mackey’s!)
A punnet of strawberries
2 bars of Mars Bar
100ml Double Cream
100g Malteasers

 – Start off by chopping up your Mars bars into chunks and then place in a bowl over some simmering water. Stir occasionally until it’s completely melted and becomes like a paste.
- Meanwhile bash up the Malteasers a little and wash and chop the strawberries into quarters.
- Back to the Mars bar sauce. Add in the cream and mix together until it all becomes smooth and pourable.
- Find some suitable bowls/glasses. Scoop some of the ice cream into the bowl, sprinkle over the Malteasers, top with some strawberries and then trinkle over the lovely sauce.
- Serve straight away.
Recipe and photography by Ailie Williams

Peanut butter, Chocolate and Banana Milkshake

Now that Summer is truly on its way we thought it was about time we made another summery treat to share with you. Over the weekend to get us up and going in the mornings we made our peanut butter, chocolate and banana milkshakes! 
You can add ice-cream for extra coolness but the frozen banana itself usually generates enough cool creaminess. These are just delicious – try for yourselves…
Serves 2 
2 bananas
1 dessert spoon of drinking chocolate powder
1 heaped tablespoon of peanut butter
300ml milk
2 spoonfuls of vanilla ice-cream 
- The night before you want to make your milkshakes, slice the bananas, pop them in a plastic bag and freeze them over night
- When you want to make your milkshakes, blend all over the ingredients in a blender, except for the ice-cream
- Then add the ice-cream for extra coolness, if desired. 
By Melodie Walter

Perfect Pair

Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese…. 
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!

It’s an ongoing project, so check out #pantonepairings. 

What’s your favourite?

Perfect Pancakes

It’s almost one of your favourite days of the year and, no, we don’t mean Valentine’s Day. Before we even get to that there’s Shrove Tuesday, or as we prefer to call it, Pancake Day! There are hundreds of different ways to spice up your pancakes to make them a little different to last year’s. Here’s what we’ll be making on the 12th…


110g plain flour
Pinch of salt
2 eggs
½ pint of milk (can use half water and half milk)
Lotus caramelised biscuit spread
Lotus caramelised biscuits
4 bananas (chopped)
1 tsp vanilla extract
2 tbsp water
1 tbsp brown sugar
Caramel sauce (optional)
-       Sieve the flour and salt into a bowl; add the egg
-       Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins
-       Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture
-       Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer
-       Cook for 2mins each side
-       To make the filling you will need the bananas, vanilla extract, water, brown sugar and 2 healthy dollops of biscuit spread
-       Heat everything in a pan apart from the bananas on a low to medium heat until the sauce starts to sizzle
-       Add the bananas and caramelise them, add filling to pancakes, sprinkle with crushed Lotus biscuits and serve with vanilla ice-cream 

By Melodie Walter

Under the Sea

Every season there’s always anticipation to see what the the bods at Mulberry come up with for their new season campaign, and S/S was no exception. We were definitely excited to see the images of their beautiful ‘Under the Sea’ theme popping up all over the internet. 
 Shot by the infamous Tim Walker, the campaign has his signature whimsical-feel stamped all over it and the gorgeous Megan Collison stars as the Mulberry mermaid who can be seen perching on shimmering coloured coral with the brand’s iconic handbags. 
 We’ve fallen head over heels for the yummy pastel shades and can’t wait to get our hands on some of the pieces…. in our dreams!

Ripe for Picking

As we are well into September; it is only fitting that we use two of the month’s best produce: apples and blackberries! If you venture out you may spot some wild blackberries ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the end of summer and the hot spiced apples in pastry give us the warming comfort that we need to adjust to the months ahead…
Makes 4 
For ice-cream
2 eggs
30g caster sugar
300ml double cream
300g blackberries
For apples in pastry
4 cooking apples
2 tsp unsalted butter
2 tbsp dark brown soft sugar
1 tsp cinnamon
1 tbsp flaked almonds
1 lime
300g puff pastry
1 egg
1 tbsp caster sugar
For the ice-cream  *Warning: you will need to make this 24 hours in advance at least!*
-       Whisk together the eggs and sugar in one bowl and in another whisk the double cream until stiff peaks form
-       Pop the blackberries into a food processor until all the fruit is pureed
-       Combine the whisked eggs and sugar and cream in one bowl
-       Pour the puree into a fine mesh strainer and allow the juice to drain into the combined ice-cream mixture and push any remaining liquid through with a spoon
-       Mix together and put into a polythene container and freeze for 24 hours
For the apples in pastry
-       Peel apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
-       Cream together the butter, the rest of the dark soft sugar, cinnamon, almonds and lime juice and put in each of the apple cores; then place them in the fridge to chill for an hour
-       Heat oven to 190 C
-       Roll out the pastry and cut into four squares and wrap around the apples separately
-       Mix the egg and caster sugar together and coat each apple in pastry with the glaze
-       Place in the oven for 35 – 40 minutes
-       Serve with a scoop of blackberry ice-cream and fresh blackberries – note: must be served hot!
-       Let the spice and warmth on your taste buds savour the sweet taste of early Autumn…

By Melodie Walter

Strawberry Semifreddo

So it seems like summer is starting to get underway here in the UK (not that we want to jinx anything!) and here at Cellardoor HQ we’ve been starting to think of yummy treats to help cool us off – and this yummy frozen strawberry dessert is one of our faves! 
500g (1lb 2oz) strawberries, hulled  – plus a 
few extra (whole), for decoration 
3 eggs 
2 egg yolks 
1tsp vanilla extract 
200g (7oz) caster sugar 
400ml double cream 
biscotti, to serve
- Line a loaf tin or small brownie pan with non-stick baking paper.  
- Halve the strawberries and crush with a potato masher to make a chunky purée.  
- In a large glass or heatproof bowl, add the eggs, yolks, vanilla and sugar.  
- Place over a saucepan filled with 1 inch of water. Using an electric whisk, beat the mixture over the simmering water for 4 minutes. Remove and continue to whisk until thick, frothy and completely cool.  – Whip the double cream and fold into the egg mixture along with half of the strawberry purée.  
- Spoon some of the strawberry mixture into the bottom of the tin and then cover with ¼ of the semifreddo. Cover with more of the purée and repeat until it’s full. 
- Freeze covered for 4-6 hours until frozen. When ready to serve, cut into thick slices or spoon out with an ice-cream scooper. 
- Serve with little biscotti and extra strawberries.

Chunky Monkey

So following on from our ice cream filled post yesterday and whilst basking in the glorious sunshine this afternoon (which is set to stay all weekend yay!) we got thinking. Us Cellardoor girls like nothing better than to cool off with something yummy (preferably in a bikini by the pool!) so we’ve come up some delicious treats that will not only taste great and cool you down, but are good for you too!

You will need: 3 or 4 bananas and some lolly sticks
Firstly cut the bananas into bite size chunks and push the lolly sticks into them. Then place them in the freezer with a freezer proof dish over them for a couple of hours or until frozen.
Then serve! If you’re feeling a little more adventurous, why not try adding your own toppings by dipping your bananas into some melted chocolate or syrup (be quick – it sets quite fast!) and then into dry ingredients of your choice. We like hundreds and thousands!
Perfect for all those wonderful long summer days we’re looking forward to!

We Scream For Ice Cream

Well hello June, where did you spring from! We can’t believe you’re here already, but not to fear as that can only mean one thing – Summer is most definitely on it’s way! And what better way to celebrate the start of the season than National Ice Cream week.

Now the Cellardoor girls are quite partial to a cone or two (preferably with a flake) but it got us thinking of our favourite childhood ice creams. We remember the delight of unwrapping a Fab and even racing through the rainbow colours of the Fruit Pastille lolly. What was your favourite?