Two deliciously gourmet homemade ice cream flavours

Save money by turning cheap ice cream into incredible gourmet flavours by buying a two-litre tub of ice cream and creating never-ending flavours from the most wonderful combinations. Here are two of our favourites.

By Nici Wickes
  • 15 mins preparation
  • 5 mins cooking plus freezing
  • Makes 2 litres
  • Print


Gingernut & lemon curd ice cream
  • 1 litre vanilla ice cream
  • 1/2 packet of gingernuts
  • 1 cup lemon curd
Jaffa ice cream
  • 1 litre vanilla ice cream
  • 1/2 cup Jaffas, smashed
  • 100 g dark chocolate, roughly chopped
  • Zest of 1 orange


Gingernut & lemon curd ice cream
  • 1
    The trick is to soften the ice cream so that the flavourings can be effectively folded through. The best way to do this is to leave the ice cream out for 15 minutes, then use a beater to make it smooth. While the ice cream is softening, smash the biscuits into small pieces (not crumbs). Stir the gingernuts and lemon curd into the ice cream, reserving some curd for the top. Transfer to a loaf tin and swirl over the remaining curd. Cover and refreeze.
Jaffa ice cream
  • 2
    In a bowl, soften the ice cream (see recipe above) before stirring through the Jaffas, chocolate and zest. Transfer to a loaf tin, cover, then refreeze the ice cream until required.


Your imagination can create all sorts of different flavours with this technique! Other favourites are: toasted and crushed hazelnuts with dark chocolate pieces; lime zest and toasted coconut; cherries and almond slivers; raspberry jam and toasted sourdough crumbs.

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