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Clotted cream and honeycomb ice cream
Clotted cream and honeycomb ice cream
Warning, this ice cream is dangerously addictive! The clotted cream adds a really rich creaminess and the honeycomb a wonderful toffee-like taste.

Recipe by Sarah Akhurst

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Makes: about 2 litres, with honeycomb left over
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Nectarine, blackberry and cardamom Eton mess
Nectarine, blackberry and cardamom Eton mess
No-one really wants to turn the oven on in summer, so this dessert is the perfect option. It’s inspired by the classic British pud but has Indian undertones from a touch of cardamom spicing.

Recipe by Nisha Parmar

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Serves: 4-6
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PB&J popsicles
PB&J popsicles
A deliciously creamy iced vegan treat for a hot summer’s day

Recipe by Sarah Akhurst

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Makes: 6
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Aperol spritz jellies with citrus mint salad
Aperol spritz jellies with citrus mint salad
Light, refreshing and easy to make, these are the perfect way to finish a rich meal

Recipe by Sarah Randell

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Serves: 6
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Chocolate and cherry vegan 'nice cream'
Chocolate and cherry vegan 'nice cream'
Way back in 2013, Gwyneth Paltrow shared a recipe in her cookbook It’s All Good for blitzing up bananas with almond milk to make a healthier ‘ice cream’. Here's a new take on it - 'nice cream'

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Raspberry parfait pots
Raspberry parfait pots
Our no fuss pudding is perfect for those summer dinner parties packed full of cream and summer berries
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Serves: 6
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Raspberry and rose kulfi
Raspberry and rose kulfi
Kulfi is India’s favourite ice cream. Traditionally, it’s made by boiling down milk to a third of its volume so it becomes thick and creamy, but this cheat’s version only takes 10 minutes to create

Recipe by Meera Sodha

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Makes: 8-10
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Strawberry-rosé ice lollies
Strawberry-rosé ice lollies

Recipe by Tamsin Burnett-Hall

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Makes: 6-8, depending on the size of your lolly mould
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Gin and lemon pots with boozy jelly cubes
Gin and lemon pots with boozy jelly cubes
A sweet, creamy dessert that's so easy to throw together. The jelly ‘ice’ cubes are a great talking point at dinner parties

Recipe by Chelsie Collins

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Serves: 6
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