Category: Ice Cream and Sorbet

No-churn brandy snap ice cream

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A tin of ice cream with a spoon resting in it and green baubles behind it

This may not be my final blog post of 2025 but it probably will be my last one before Christmas (and may I take this opportunity to remind you of my recent 15th annual edible gift guide). So, I might as well stay right in my box of paints by offering you a no-churn brandy snap ice cream recipe that lends itself to post-Christmas-dinner carousing but which I’d be delighted to eat year-round. Being true to form begets itself; I’m also writing this at 2.30am on a school night because honestly, at this point, completing one blog post in 2025 at a normal hour would be the habit-forming equivalent of getting sunburnt all summer and finally applying some SPF15 to your left ankle the day before autumn kicks in.

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fig leaf ice cream [no-churn]

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a teacup of ice cream sitting on fig leaves

This recipe isn’t practical by anyone’s metrics, aside from perhaps Louis XIV the Sun King’s, but if you so happen to have a fig tree within your vicinity or circle of acquaintances then it’s a fairly delightful and simple way of making an unexpectedly captivating fig leaf ice cream. Getting something out of the part of a tree you don’t usually eat is fun; and arguably prudent, if not practical, plus the method is simple and the texture is stunning.

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24 Valentine’s Day Recipes for you

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Marble heart cookies


Valentine’s Day doesn’t inspire within me great frenzied levels of interest, but I do care about (a) drawing attention to myself and (b) encouraging you to make delicious food. If you haven’t got plans already, avoid perching side-by-side with all the other awkward couples like toothpicked cubes of cheese and pickled onions stuck into a halved grapefruit and stay in, instead (then go out to dinner the next night — let it not be said that I’m not here for the restaurant industry). This round-up is much simpler than fiendish beast that is my annual Christmas Gift Guide, but there’s plenty to choose from and I’ve tried to select a few unsung heroes from my back catalogue.

Whether your dance card is full this Valentine’s Day with multiple mouths to feed or it’s single servings — this one goes out to all the lovers.

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Choc chip cookie dough ice cream

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a spoonful of ice cream from a tin

The day David Lynch died, I started writing down my dreams again. Lately I’ve been dreaming of shiny ornaments and dead relatives and antique treasures and bodies of water, which are all the same thing, really. I’ve sporadically recorded my dreams since around 1996 and feel pulled to value them in this way once more. Though recipes sometimes appear to me as I sleep, with varying degrees of feasibility — I remain suspicious about the steak with Baileys that I dreamed about in 2003 — this ice cream inspiration came to me in the threshold of reality, that is, I heard the words “cookie dough ice cream” and wanted to better, or at least meet head-on, the foodstuff from whence those words were uttered. Making something so stridently yet winsomely Americana feels of a piece with processing the world without David Lynch, but to be clear, this is certainly not a celebration of America — can you imagine? — or even specifically of David Lynch, especially when I’ve previously written about the more pertinent cherry pie and my recipe for Twin Peaks Ice Cream. Writing this at 1am certainly adds to the dreamlike quality of today, tonight, or tomorrow, whatever you might call this time — vivid but not quite lucid for writer or reader, I suspect. Fear not, however, narratively speaking — though hungryandfrozen.com is frequently a liminal space, this is simply a sensational recipe for ice cream.

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mint choc-chip ice cream

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a blue ice cream scoop and a spoon resting on a tin of mint choc chip ice cream

I am quite happy to admit when I am incorrect, not least because I have so few opportunities to do so — culinarily, at least! Outside the kitchen it’s a nonstop onslaught of realising and abegnation — but today I contritely retract my claim that mint chocolate tastes like toothpaste has fallen into my dessert. Now, supermarket mint choc-chip ice cream is still vile, with its dusty pellets of solidified cocoa-tinted vegetable oil surrounded by puffy, indiscriminately sweet frozen dairy. But when a beautiful woman tells me it’s her favourite flavour, what am I to do but promptly make several batches of it? And it turns out that my mint choc-chip ice cream isn’t just relatively more delicious than the supermarket stuff, or even than my dim expectations, it is in fact singularly sensational. Indeed, it makes my churlish toothpaste claim feel akin to those people who look at modern abstract art and say “my toddler could do that”.

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Blueberry sour cream ice cream

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A brown scalloped bowl of ice cream next to the tin of ice cream with a blue ice cream scoop resting on top

As winter comes to an end here – unceremoniously and full of rain — so, perhaps, ends my long summer century of ice creams based on a mixture of condensed milk and whipped cream. Not that I’m denouncing that method by any means, it’s spectacular and pretty foolproof, even for this fool. But my eye has been turned by a quasi-custard semifreddo method where egg yolks are whipped with sugar over steam heat, it’s considerably more work, I grant you, but it’s a commitment I’m happy to make. Why? Because I like cooking! The prospect of a little vigorous whisking is in fact a joy, not something to be sidestepped or eliminated. Also, the resulting ice cream has a particular feathery, tender-shouldered lusciousness that evokes its store-bought relatives a little more closely; though store-bought ice cream fades and melts from view when you consider, instead, this Blueberry Sour Cream Ice Cream recipe.

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Got lemons? Get 18 lemon recipes.

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I’ve intended to photograph and write about food for the entirety of July thus far and have either been too tired, too busy, too tired from being busy, or not blessed with photography daylight to achieve anything (other than being incredibly grumpy about my lack of blogging). After lugging a spirit-liftingly full bag of lemons back to town with me following my last visit home, it occurred to me that a jaunty interstitial in the form of a round-up of lemon recipes could temporarily countermand this issue. Naturally, it immediately created a new burden of chaotic formatting and link-hunting; after all that I’m not sure if the lemon recipes I’ve gathered are that useful, but they are at least mildly out of the ordinary to anyone expecting a lemon meringue pie here.

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Corn, raspberry, and mascarpone ice cream

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spoon of raspberry corn ice cream

I’m no statistician but I’m confident that there are likely more people throughout the world whose cultures celebrate corn in dessert form than there are those who think it’s weird. Nevertheless, you might need warming up here, ironic, when it comes in the form of something frozen — corn, raspberry, and mascarpone ice cream. This inspiration came to me via another, entirely savoury recipe that I’ll also post about down the line at a discreet remove; but it’s implicitly influenced by all those corn-based desserts and puddings consumed worldwide; if not by the same logic that presumably drove those recipes into existence: corn is sweet! Where else are you going to put it?

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chocolate fudge ripple ice cream

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For someone who harps on about not only how much they love ice cream but who also takes such noisy pride in circumventing Big Ice Cream Machine with my no-churn recipes, it had been a shameful and inexcusable year and two weeks between the café brûlot ice cream I posted about in January, and the last ice cream recipe prior. To rescue this claim from the realm of prevarication and braggadocio and worse, mere adventitiousness, I’ve endeavoured to make more ice cream. Maybe next time I can rescue myself from my inability to say a single normal sentence! But also, maybe not.

Now, where the café brûlot ice cream was grown up and worldly, this chocolate fudge ripple ice cream is significantly more approachable.

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Café Brûlot Ice Cream [no-churn]

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As a sedulous devotee in the field of recipe development, “what if this existing recipe was an ice cream flavour?” is a pertinent question I ask myself repeatedly, and — in the case of this café brȗlot ice cream — it’s a question I sometimes find an answer to. Repurposing one recipe into another format isn’t a lazy madlibs way to come up with ideas — although it can help – it’s more that I adore ice cream and it’s the first thing on my mind. You might as soon ask, could this recipe be a lasagne? Despite summer being my least-favoured season, ice cream is my favourite food and I like to mark the passing of each year with a new one for reasons of both personal satisfaction and benefiting from its practical cooling properties.

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