Quick and Easy Frozen Desserts to Create at Home

Chocolate Ice Cream, Raspberry Sorbet and Passionfruit Sherbet

© Kate Machin

Jun 14, 2009

Not only are the following recipes quick and easy, but the flavors are sensational and will have your family clamoring for more. Best of all, you don’t need any fancy equipment – just remember to start these recipes the day before you need them.

Chocolate Velvet Ice Cream

This decadent chocolate ice cream is also super easy. Just pop it into the freezer – there’s no need to whisk it during the freezing process.

Makes 1 litre

• 175 mls condensed milk
• 100 gr dark cooking chocolate, broken into small pieces
• 1 tsp vanilla essence
• 350 mls thickened cream
• 2 tbsp iced water

Directions:

1. Place the condensed milk and chocolate into a saucepan over low heat. Stir until the chocolate has melted and the mixture is thick and glossy.
2. Remove the saucepan from the heat and allow mixture to cool. Add vanilla and stir well.
3. In a large bowl, whisk the cream and iced water until soft peaks form.
4. Add the chocolate mixture to the cream and gently fold together.
5. Pour mixture into a freezer-suitable container and cover with a lid. Freeze until firm (about 8 hours).

Easy Raspberry Sorbet

Make the most of delicious summer fruits with this easy sorbet recipe. Try it with other berries, such as strawberries or black currents, for a different flavour, or experiment with different types of liqueurs.

Makes 1 litre

• 450 gr raspberries
• Juice of 2 oranges
• 225 gr sugar
• 2 tsp kirsch or other liqueur (optional)
• 2 egg whites
• 2 tbsp icing (confectioners) sugar

Directions:

1. Puree the raspberries in a blender. Add orange juice, sugar and kirsch (if using).
2. Pour the raspberry mixture into a freezer-suitable container and freeze until slushy.
3. Beat egg whites until foamy. Add the icing sugar and continue beating until stiff peaks form.
4. Remove the raspberry mixture from the freezer and gently fold in the egg whites.
5. Return the mixture to the freezer and freeze until solid, beating once more during freezing to break up the ice crystals.

Quick Passionfruit Sherbet

This tangy dessert is great served with fruit salad or even just on its own. Try it with other fruits like mango for a different taste sensation.

Makes 3 cups

• 80 ml passionfruit pulp (fresh or canned)
• 150 gr icing (confectioners) sugar
• ½ tsp vanilla essence
• 185 mls thickened cream
• 185 gr Greek-style yoghurt

Directions:

1. In a large bowl, combine the passionfruit pulp, sugar and vanilla, stirring until the sugar dissolves.
2. Using electric beaters, beat the cream until soft peaks form. Gently fold the yoghurt into the cream, using a large metal spoon. Add the passionfruit mixture and fold in gently until just combined.
3. Pour the mixture into a freezer-suitable container, cover, and freeze until firm (about 8 hours).

Delicious chocolate ice cream

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