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As Britain swelters, cool down with one of these mouthwatering ice cream-based treats

CHEAT’S VANILLA & COFFEE ICE CREAM TERRINE

Serves 6-8

  • 1 x 250g tub of vanilla ice cream, softened (or see tip, above)
  • 1 x 250g tub of coffee ice cream, softened
  • 1 x 250g tub of chocolate ice cream, softened

Line the base and sides of an approx 24cm (10in) x 12cm (5in) loaf tin with clingfilm, leaving enough excess to cover the top.

Scoop 6-8 large spoonfuls of vanilla ice cream into the tin, enough to fill about one-third of the tin. Smooth into a level layer using the back of a metal spoon and freeze until just firm (this will take about 20 minutes).

Repeat with a layer of coffee ice cream on top of the vanilla and freeze for another 20 minutes.

Finally, repeat with a layer of chocolate ice cream. Fold the excess clingfilm over the top to enclose the terrine and freeze until very firm – at least 2 hours.

To serve, unmould the terrine onto a chilled platter, peeling away and discarding the clingfilm. Lightly dust the top with cocoa powder and serve in slices.

WINE PAIRING: IDEAL WITH ICE CREAM

Bloody Bens Cold Brew Coffee Liqueur (22%)

£28, 50cl, shop.bloodybens.com

A treat worth splashing out on, this is a game-changer, with sublimely balanced coffee and chocolatey flavours, all-natural ingredients and a sprinkle of Fairtrade demerara sugar. Enjoy over ice with this cheat’s terrine – or tip it over the top for an instant affogato effect!

CHERRY AND PEACH KNICKERBOCKER GLORY

COOK’S TIP

For compote, simmer 400g (14oz) cherries, the juice of 1 orange and ½ a lemon, 3tbsp water and 1tbsp sugar for 5 min. Cool.

serves 4

  • 2 ripe peaches, stoned and sliced
  • 200g (7oz) cherries, 8 left whole with stalks on, rest halved and stoned
  • 350g (12oz) cherry compote (from a jar, or make your own, see tip, above)
  • 12 scoops of vanilla ice cream
  • 150ml (5fl oz) double cream
  • Sugar sprinkles and umbrellas (optional), to decorate

Place a few pieces of peach and cherry in the bases of 4 sundae glasses. Top each with 1tbsp cherry compote, then a scoop of ice cream. Add another layer of fruit, a spoonful of compote and 2 scoops of ice cream to each glass.

Whisk the cream until it forms soft peaks, then place in a piping bag fitted with a large star nozzle and pipe on top of the dessert (or simply spoon it over). Scatter with sugar sprinkles and top each with 2 cherries and an umbrella, if using. Enjoy immediately!

WINE PAIRING: PEACHY PERFECTION

Sainsbury’s Crème de Pêches Peach Liqueur (15%)

£8, 35cl

What a great-value treat this is. Peachy and silky without relying on a cascade of sugar, this elegant half bottle is a sleeper hit for summer sipping. Serve it in tumblers over heaps of crushed ice alongside this sumptuous knickerbocker glory – or just beforehand as a palate teaser.

CREAMY MINT AND CHOCOLATE ICE CREAM

MAKES ENOUGH FOR 12 CONES

  • 200g (7oz) condensed milk
  • Green food coloring (optional)
  • 100g (3½oz) plain chocolate, finely chopped, or chocolate chips
  • Chocolate-dipped ice cream cones, from supermarkets

Cook’s tip

You can buy plain cones, dip them in melted chocolate and leave to set, if you prefer to make your own.

Pour half of the cream into a medium pan. Stir in the mint and heat to just below boiling. Remove from the heat and allow to cool completely to infuse for an hour or two. Pour through a sieve into a large bowl, pressing the mint with a wooden spoon, then discard the mint.

Add the remaining cream and the condensed milk to the infused cream. Whisk with an electric whisk or in a freestanding mixer until it forms soft peaks. Add a few drops of green colouring, if using.

Stir in the chocolate and pour into a freezer container. Freeze for at least 4 hours. Remove from the freezer 15 minutes before using and scoop into cones.

WINE PAIRING: MAGIC WITH MINT

Yellow (17%)

£12.50, Tesco

This glossy, creamy and mellow liqueur is made with African marula fruit and has a gently caramel-like sweetness. Easy-drinking and unusual, it’s always a crowd-pleaser when served over ice in a tumbler.

DAIRY-FREE COCONUT, MANGO AND LIME LOLLIES

Cook’s tip

You can use almond milk for this recipe, if you prefer, and to save time chopping, buy a bag of sliced ​​fresh mango.

make 8

400g (14oz) peeled, chopped mango

400ml tin coconut milk

Juice and zest of 1 lime

A handful of coconut flakes (optional)

Place the mango in a food processor along with the coconut milk and lime juice and zest, reserving a little of the zest to decorate. Puree until very smooth then carefully pour into 8 ice lolly moulds.

Freeze for at least 3-4 hours until firm, and decorate with extra lime zest and coconut flakes, if using, to serve.

WINE PAIRING: LUSH WITH LOLLIES

East London Rare Rum (40%)

£28.50, eastlondonliquorcompany.com

Demerara sugar cane from Guyana gives this splendid rum a sweet kick of vanilla with a fudge hint that’s delicious to sip neat over ice. Paired with these lollies, it will give echoes of an instant Daiquiri.

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