As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk.
Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake, cookies; everything and like the majority of the world, I’ve always wanted to make my own ice-cream, minus the ice-cream maker. I just don’t have the money or space in my kitchen for another gadget that I wouldn’t use that often. So when I came across this recipe for a no-churn ice-cream on pinterest, I rushed out and got all of the ingredients straight away. Actually, that’s a lie…I just did an online order from Asda because the twenty first century rocks like that. At the time of this epic discovery I didn’t stop to think about alternatives to have less calories, which I find incredible because usually I’d have counted the macros and probably not have ended up making this which would have been a HUGE mistake as this is fantastic ice-cream and because of the fat, it’s filling too and one scoop should be more than enough for you.
