Almost-instant lemon ripple soft serve


Recipe may contain milk, egg and lactose.

You don’t need an ice-cream maker or even a freezer to whip up this hacky 20-minute dessert – just a sealable plastic bag, ice cubes and some rock salt!

7 Ingredients

  • 300ml ctn thickened cream

  • 80ml (1/3 cup) milk

  • 110 g (1/2 cup) caster sugar

  • 1 tsp vanilla extract

  • Ice cubes, to chill

  • 150g (1/2 cup) rock salt

  • Lemon curd, to drizzle

6 Method Steps

  • Step 1

    Combine the cream

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    (300ml ctn thickened cream), milk (80ml (1/3 cup) milk), sugar (110 g (1/2 cup) caster sugar) and vanilla (1 tsp vanilla extract) in a large sealable plastic bag. Press down on the bag to distribute the sugar.

  • Step 2

    Half fill a 4L (16 cup) airtight plastic container with ice cubes (Ice cubes, to chill). Sprinkle with half the salt (150g (1/2 cup) rock salt). Place the sealed plastic bag on top of the ice. Cover with ice and remaining salt.

  • Step 3

    Place the lid on the container. Shake, holding at each end, for 5 minutes or until well combined (see note).

  • Step 4

    Remove the lid. The soft serve should have thickened but still be soft. Snip off 1 corner of the bag.

  • Step 5

    Spoon some lemon curd into a piping bag fitted with a fluted nozzle. Squeeze some soft serve into the piping bag. Repeat, creating layers of lemon curd (Lemon curd, to drizzle) and soft serve until no soft serve remains.

  • Step 6

    Pipe the soft serve mixture into small glasses. Place in the freezer for 10 minutes to firm slightly. Serve immediately.

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Recipe Notes

If you find your hands get cold while shaking the container, hold with a folded tea towel.

Image by Brett Stevens

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