Frozen Favourites

From speedy sundaes to no-churn sorbet, these retro treats are super-easy to make

MINI STICKY TOFFEE SUNDAES

Makes 10 | V| Takes 20 mins | Cost per serve £1.01

• 1 Jamaica ginger or golden syrup cake

• 8 dates, finely chopped

• 500ml tub Tesco Finest Madagascan vanilla ice cream

• 150g punnet blueberries

• 250g jar Tesco Finest salted caramel sauce

• 4 tbsp roasted chopped hazelnuts

Cut the cake into small squares and layer the bottom of 10 small glasses. Top with a scatter of dates, then a scoop of ice cream, a few blueberries, a drizzle of sauce and a few hazelnuts. Serve immediately.

BAKEWELL LOLLIES

Makes 6 | Takes 30 mins plus freezing | Cost per serve 58p

• 240ml plain soya yogurt

• 4 tbsp maple syrup

• 3/4 – 1 tsp almond extract, to taste

• 120ml Tesco Finest forest fruit coulis

• 60 toasted flaked almonds

1) Mix the yogurt with 2 tbsp of the maple syrup and the almond extract, to taste. Divide carefully between 6 lolly moulds. Gently pour the coulis on top of the yogurt in the moulds so it sits on top. Using a skewer, gently drag the coulis into the yogurt for a slight marbling effect.

2) Mix the almonds with the remaining maple syrup, then divide between the tops of the moulds. Gently push the sticks in, then freeze for at least 6 hrs or overnight. To remove the lollies, run the moulds briefly under hot water, then twist and gently pull them out.

NO-CHURN PEACH MELBA SORBET

Serves 8 | Takes 45 mins plus overnight freezing | Cost per serve 35p

HELPFUL TIP The egg white gives the sorbet a light texture without the need for an ice cream machine. You can leave it out if you prefer or if serving vulnerable groups *

• 6 ripe peaches (around 650g prepared weight), stoned and roughly chopped

• 120g caster sugar

• 1/2 lime, juiced

• 1 egg white

• 6 tbsp Tesco Finest raspberry sauce

1) Blitz the peaches, sugar and lime juice in a food processor to a smooth purée. Line a shallow 1ltr tub with nonstick baking paper, then pour in the purée; freeze for at least 8 hrs or overnight.

2) Remove from the freezer and leave for 10 mins to soften slightly. Cut into small blocks, then blitz in the food processor for 1-2 mins until most of the sorbet is broken down. Add the egg white and blitz for another 2 mins, stopping the motor to scrape the sides of the bowl every so often. The sorbet will become mousse-like, light and paler in colour. Once all the crystallised purée has dissolved, remove the baking paper from the container and transfer half the sorbet back into it.

3) Spoon over 3 tbsp of the raspberry sauce, then top with the remaining sorbet and then the remaining raspberry sauce. Use a cutlery knife to swirl the 2 mixtures together to create a ripple effect– don't overdo it or the colours will merge. Freeze for 3-4 hrs or up to 1 month; remove from the freezer 5 mins before serving. Do not refreeze.

*Vulnerable groups such as babies, toddlers, pregnant women, the elderly or people who are unwell shouldn't eat raw eggs.

LEMON MERINGUE PIE ICE CREAM SANDWICHES

Makes 20 | V| Takes 30 mins plus overnight freezing | Cost per serve 35p

• 500ml tub Tesco Finest Madagascan vanilla ice cream

• 1 lemon, zested

• 5 mini meringues, roughly crushed

• 150g Tesco Finest lemon curd

• 8 raspberries, roughly chopped

• 2 x 125g boxes vanilla Viennese thins

1) Working quickly, spoon the ice cream into a 20cm square tin. Stir in the lemon zest and most of the crushed meringues. Spoon over 100g lemon curd and most of the raspberries, then use a spoon to lightly marble through the ice cream. Smooth the top, then drizzle over the remaining lemon curd. Scatter with the crushed meringues and raspberries. Freeze for at least 4 hrs or overnight.

2) To make the sandwiches, remove the ice cream from the freezer. Working quickly, stamp out a circle in the ice cream using a 4cm biscuit cutter. Keep the biscuit cutter in the ice cream, then use a palette knife to ease out of the tin. Put a Viennese thin on the bottom of the cutter, then push the ice cream out so it sits on the biscuit. Top with a second biscuit and press down a little. Repeat to make 20 sandwiches. Serve immediately.