Recipes

We understand the importance of ice cream… romantic, nostalgic, indulgent… ice cream is one of life’s true pleasures and has the power to bring people together for any occasion, with the guarantee of creating smiles. That’s why we take ice cream so seriously and have created this recipe book.


Our purpose is simple, to bring as much joy and make as many memorable moments as possible, through our dedication to creating the very best ice cream experiences. These recipes are ideal for many occasions, and with our extraordinary ice cream scooped straight from the freezer at -18°, these recipes can be created quickly and easily, making them convenient, tasty and unmissable. 


Hazelnut Swirl Cookie Dough Stack 


Chocolate Filled Churros with Chocolate and Hazelnut x3


Ready to Bake Double Chocolate Cookie Dough  x 2


Ready to Bake Milk Chocolate Cookie Dough x2


Chocolate Cookie Dough x2


Tate & Lyle Caster Sugar x 3g


Devon Ice Cream Chocolate x 2 scoops


Belgian Chocolate Drizzle Dessert Sauce x15g


Cadbury Flake 99 Pieces x 1

   

1) Pre heat fryer & oven to required temperature. 

 

2) Cook the churros as per pack instructions and keep warm 

   

3) Place the cookie doughs into a skillet and bake as per instructions or until soft and baked 

   

4) Dust the churros with caster sugar and place into serving dish 

   

5) Top the cooked cookie dough with the ice cream and drizzle with chocolate sauce and flake pieces 

   

6) Serve immediately

   

Sticky Toffee Pud with Clotted Cream

& Ginger Churros Loop


Devon Ice Cream Lotus Biscoff x 2 scoops

Devon Ice Cream  Clotted Cream x 1 scoop

Churros Loops x 2

Gold & Bronze Crunch x 3g

Kerrymaid Whipping Cream x 40ml

Macphie Toffee Sauce x 60ml

Stem Ginger x 10g

1) Layer the ice creams against the cooked churros in your chosen container (brush the top of the churros with toffee sauce and sprinkle with gold and bronze crunch)

 

2) Top with whipped cream and then warm the toffee sauce and add chopped stem ginger - pour over a little and serve the rest on the side.

Rhubarb & Custard Ice Cream Cups with Burnt Mallow


Liquid Egg White x 120g

Tate & Lyle Caster Sugar x 150g

Lyle's Golden Syrup  x 50g

Table Salt x 0.1g

Askeys Brandy Snap Baskets x1

Devon Ice Cream Rhubarb & Custard x120ml

Raspberries x20g

DaVinci Gourmet Raspberry Dessert Sauce x 15g

 Lotus Biscoff Crumbs x 8g

1) Place the egg white, sugar, golden syrup and salt into a mixing bowl over a pan of simmering water

 

2) Whisk until light and fluffy and the mallow holds itself in peaks , then transfer to a piping bag 

   

3) Assemble all other ingredients

   

4) Scoop ice cream into the brandy snap and top with mallow, sauce, fresh raspberries, mint and biscoff crumb

   

5) Flame the mallow and serve

Black Forest Rocky Road Sundae


Black Cherry Fruit Pie Filling x20g

Devon Ice Cream Black Forest Gateau x3 scoops

The Handmade Cake Company Rocky Road Slice x 96g

Macphie Chocolate Sauce x30ml

Kerrymaid Whipping Cream. x30ml

McDougalls Mini Marshmallows Pecan Nuts x10ml

Fresh Cherries x 3

Cocoa Nibs x5g

1) Spoon the black cherry fruit pie filling mix into you chosen container then layer with ice cream and chopped rocky road bar

 

2) Drizzle with chocolate sauce and top with whipped cream, toasted marshmallows and crushed pecan nuts 

   

3) Finish with fresh cherries and cocoa nibs

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