These special but simple desserts can all be prepared in 30 minutes or less, so they’re great for getting ahead
Chocolate hazelnut ice cream cheesecake
This creamy, no-cook cheesecake uses only four ingredients.
SERVES 12 PREP 15 mins plus overnight freezing NO COOK EASY V ❄
200g honey nut cornflakes
800g chocolate hazelnut spread
360g full-fat soft cheese 1 tbsp roasted chopped hazelnuts
1 Put the cornflakes and 400g chocolate hazelnut spread in a bowl, and beat to combine – don’t worry about breaking up the cornflakes. Press the mixture into the base of a 23cm springform cake tin.
2 Beat the soft cheese in a separate bowl until smooth, then fold in the remaining chocolate hazelnut spread. Smooth the mixture over the cornflake base, then wrap the whole tin tightly and freeze overnight.
3 Remove the cheesecake from the freezer 30 mins before serving so you can cut it easily with a sharp knife. Serve in slices with the hazelnuts sprinkled over. Will keep frozen for up to a month.
PER SERVING 542 kcals • fat 33g • saturates 15g • carbs 50g • sugars 42g • fibre 3g • protein 8g • salt 0.5g
Chocolate ice cream
Forget the faff of ice cream makers – this fudgy chocolate ice cream not only tastes divine, it’s really easy to make at home, too.
SERVES 6-8 PREP 20 mins plus at least 6 hrs freezing NO COOK EASY V
200g dark chocolate (at least 70% cocoa solids), chopped into small pieces 500ml double cream 340g can sweetened condensed milk 1 tsp vanilla extract 3 tbsp organic cocoa powder, sifted 50g milk chocolate chips sea salt flakes, to serve (optional)
1 Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Or, do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins with an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted out of the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
2 Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula reaches the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chi
