Summer time and the living isn’t easy. One such delicacy, or a personal “Waterloo” is ice cream. There was a time when it was the last thing on my mind. Too much fat and sugar without the optional extras of cone, sauce and flake.

Homemade ice cream never really worked for me, that is, until now. Firstly you have to have the right kit plus, the right ingredients. For the kit I use the latest Ninja CreamI machine. You still have to pre-freeze the mixture just like the bog-standard home ice cream machines. This one comes with several options depending upon what you are making. In addition it has the facility to product ‘soft serve’ or as we called it when I was a lad, “a Mr Whippy” (named after the famous franchised vans).

As for what I make – well it is indeed a fake ice cream with by far, the largest ingredient being yogurt. Plain yogurts have come along way since the bitter, runny, slop of yesterday. Next is flavouring, whether fruit or essence, these too have come a long way. Frozen fruit is definitely a bonus over tinned which for example strawberry, is tinned in syrup. Finally the sweetness. Refined sugar is not on my personal radar. An alternative is honey however Canderel produce a product called “Sugarly” which tastes and feels like regular refined sugar. You can cook and bake with it and it does not leave any after taste.

The infamous 5 – my go to ingredients

“Skyr” is my favourite with a close second being “Total”. A 500ml pot should make 2 pints depending on the consistency. I found the best is similar to a thick milkshame

Skimmed milk is used to dilute the “Skyr”

Fruit, nuts or any other base flavouring eg non-alcoholic rum for rum ‘n’ raisin.

Flavour enhancers. In my cherry Bakewell I added Almond essence. For Turkish Delight is a few spoons of Rose Water. Easy right?

“Sugarly” to taste and you can whilst making the mix. Sampling before freezing is everything.

Method

I use a ‘Sports blender’ such as a “Nutri-Bullet” to mix and macerate any large or hard ingredients.

Ideally you are making an imperial pound or 454g/454ml. The blender with its on side measure is ideal for this. Place all but the “Sugarly” in the blender and pulse for 30 seconds until everything has combined.

Taste the mix and now begin adding the “Sugarly”. Blend again and repeat tasting, adding, blending until you have your desired flavour.

Place in the freezer for at least 24 hours and you are done.

Other methods including obtaining long-life pre-mixed cartons, de-hydrated mixes, and the scratch made traditional recipes with cream, eggs and sugar. My version is a fat-free, low-sugar alternative.