Recipes - Puddings

Ice Cream In A Bag

Ingredients

  • 1 tablespoon sugar
  • 1/2 cup milk or half & half
  • 1/4 teaspoon vanilla
  • 6 tablespoons rock salt
  • 1 pint-size plastic food storage bag (e.g., Ziploc)
  • 1 gallon-size plastic food storage bag
  • Ice cubes

Instructions

  1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
  2. Put milk, vanilla, and sugar into the small bag, and seal it.
  3. Place the small bag inside the large one, and seal it again carefully.
  4. Shake until the mixture is ice cream, which takes about 5 minutes.
  5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips

  • A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more.
  • However don't increase the proportions more that because the ice itself is heavy and might be too much for the kids or injury someone if the bag breaks.

Lemon Crunch Flan

Ingredients

  • 175g (6 oz) Digestive biscuit, crushed (14 Biscuits)
  • 75g (3 oz) Butter
  • 150ml (1/4 pint) Double cream
  • Small can condensed milk
  • Finely grated rind of one lemon
  • 6 x 15ml spoons/tablespoons lemon juice
  • To finish, 2 digestive biscuits, crushed

Instructions

  1. Melt butter and stir into the crushed biscuits in a bowl. Mix well.
  2. Press into a 20cm (8in) foil tray/tin. Leave to cool in a refrigirator for 10 mins
  3. In separate bowl whip cream and stir in the condensed milk, lemon rind and juice until firm.
  4. Put on top of biscuit base
  5. Leave in fridge till set
  6. Decorate with biscuit crumbs in a lattice

Makes - 6/8 portions

Toffee Cheescake

Ingredients

  • 225g Digestive Biscuit (16 Biscuits)
  • 100g Butter
  • 200g Philadelphia
  • 100g Caster sugar
  • 100g Whipping cream
  • 200g Carton of Toffee Yoghurt

Instructions

  1. Crush biscuits, melt butter and mix together. Press into a 20cm foil tray/tin. Leave to cool
  2. In separate bowl whip cream until firm
  3. Mix philadelphia and caster sugar together
  4. Add whipping cream to this mixture.
  5. Now add toffee yoghurt
  6. Put on top of biscuit base
  7. Leave in fridge till set

Makes - 6/8 portions

Last update on Mon 08 Aug 2016 by Alan Comber.

Go back