Italian Ice Cream Cocktails:

1 Strawberry Dream Daiquiri

Serves 2

  • 200g essential Waitrose British Strawberries, halved
  • 2 tbsp Waitrose Cooks’ Homebaking Freeze Dried Strawberries, plus extra for serving
  • 2 tbsp golden caster sugar
  • 60ml/4 tbsp white rum
  • 4 small scoops Antonio Federici Panna Cotta Gelato
  • Tumbler of crushed ice

Place both fresh and freeze dried strawberries in a blender with the sugar, white rum, gelato and crushed ice.

Whizz until smooth and thick.

Pour into 2 straight glasses, sprinkle with freeze dried strawberries and serve with straws.

2. Shimmering Blackcurrant Bellini

Serves 4

  • 60ml/4 tbsp Pixley Berries Blackcurrant & Raspberry Cordial
  • Juice of ½ lemon
  • 4 small scoops Antonio Federici Panna Cotta Gelato
  • 20cl bottle San Leo Prosecco
  • 4 large pinches Waitrose Cooks’ Homebaking Gold Stardust

Divide the cordial between four Champagne saucers then squeeze over a little lemon juice.

Add a scoop of gelato to each glass then top up with the Prosecco.

Sprinkle with a little gold stardust and serve swiftly.

Chocolate & Raspberry Eton Mess Ripple

Serves 6

Prepare: 10 mins

  • 300ml pot essential Waitrose Double Cream
  • 2 tbsp icing sugar
  • 3 x 45g Gü Chocolate Ganache Mini Puds
  • 300g raspberries, thawed if frozen
  • 1 tub 16 mini meringue shells, broken into quarters

Whip the cream and icing sugar together until it forms firm peaks.

Stir the pots of ganache to soften the mixture slightly, then stir into the cream with the raspberries and meringues. Spoon into a large bowl and serve swiftly.

Strawberry Shortcake Ice Cream

Serves 10

Prepare: 15 mins and freezing

  • 400g essential Waitrose British Strawberries, hulled
  • 1 litre Waitrose Vanilla Dairy Ice Cream
  • 200g pack Waitrose All Butter Shortbread Fingers, broken into small pieces
  • 4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce

Thinly slice 4 of the strawberries and roughly chop the remainder.

Line a 1.5-litre loaf tin with a double layer of clingfilm, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.

Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture intothe prepared tin, patting down firmly so there are no air bubbles.

Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface.

Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.

To serve, gently lift out the ice cream and remove the clingfilm.

Leave to soften for 10–15 minutes then slice thickly with a large knife.

Scented Roasted Cherries with chocolate Ice Cream

Serves 4

Prepare: 5 mins Cook: 20 mins

  • 1 lemon grass stalk, halved lengthways
  • 3 star anise
  • 2 tbsp golden caster sugar
  • 400g Waitrose Cherries, stalks removed
  • Waitrose Seriously Creamy Belgian Chocolate Ice Cream, to serve

Preheat the oven to 220ºC, gas mark 7. Place the lemon grass, star anise and sugar in a large pan with 100ml water and heat gently, stirring until the sugar dissolves.

Add the cherries, stir to coat them in the syrup then remove from the heat.

Tip the cherries onto a baking sheet, making sure they sit in a single layer. Roast for 15 minutes until tender and juicy.

Leave to cool for 10 minutes.

Serve the cherries and pan juices warm or chilled over scoops of Waitrose Seriously Creamy Belgian Chocolate Ice Cream.

Raspberry & Rosé Wine Jellies

Serves 4

Prepare: 15 mins and chilling overnight

  • 5 gelatine leaves
  • 400ml rosé wine
  • 100g Tate & Lyle Golden Caster Cane Sugar
  • Large pinch Bart Dried Lavender
  • 200g essential Waitrose Raspberries

Place the gelatine leaves in a small bowl and cover with cold water.

Gently heat together the wine and sugar, stirring until the sugar dissolves but do not allow to boil.

Stir in the dried lavender.

Lift the gelatine from the water, squeezing the leaves to remove any excess liquid. Add to the warm wine, stirring until the gelatine dissolves, then leave to cool to room temperature.

Divide the raspberries between four small glasses then pour over the jelly.

Leave to cool completely then chill overnight until set.

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