Quick Coconut Loaf Cake

A soft, buttery loaf with a rich coconut flavor

This coconut loaf cake comes together quickly using simple pantry ingredients. It has a tender, slightly dense crumb and a gentle coconut aroma, making it a lovely choice for tea time, breakfast, or a light dessert.

Ingredients

Cake Batter

• Granulated sugar — 175 g (¾ cup + 2 tablespoons)

• Unsalted butter — 110 g (½ cup), softened to room temperature

• Vegetable oil — 30 ml (2 tablespoons)

• Eggs — 2 large, room temperature

• All-purpose flour — 190 g (1½ cups)

• Baking powder — 1 teaspoon

• Desiccated coconut — ½ cup

• Milk or coconut milk — 60 ml (¼ cup)

• Vanilla extract — 1 teaspoon

For the Pan

• Butter or oil for greasing

• Extra desiccated coconut for coating the pan

Step-by-Step Instructions

1. Prepare the Oven and Pan

• Preheat the oven to 175°C (350°F).

• Grease a standard loaf pan with butter or oil.

• Sprinkle desiccated coconut evenly over the greased pan, tilting and tapping to coat the bottom and sides.

  • This adds texture and a lightly toasted coconut layer on the outside of the cake.

2. Cream the Butter and Sugar

• In a large mixing bowl, add the softened butter and sugar.

• Beat together for 2–3 minutes until the mixture looks pale and creamy.

• Add the vegetable oil and vanilla extract.

• Mix until fully combined.

3. Add the Eggs

• Add the eggs one at a time, mixing well after each addition.

• The batter should look smooth and well blended.

4. Combine Dry Ingredients

• In a separate bowl, whisk together:

  • Flour

  • Baking powder

5. Make the Batter

• Add half of the dry ingredients to the butter mixture and mix gently.

• Pour in the milk or coconut milk and mix until incorporated.

• Add the remaining dry ingredients and the ½ cup desiccated coconut.

• Fold gently with a spatula until just combined.

  • Avoid overmixing to keep the loaf soft.

6. Bake

• Pour the batter into the prepared loaf pan.

• Smooth the top evenly.

• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool

• Remove the cake from the oven.

• Let it cool in the pan for 10 minutes.

• Transfer to a wire rack to cool completely before slicing.

Optional Finishing Touch

• While the cake is still warm, lightly brush the top with a small amount of milk or coconut milk for added softness and shine.

Helpful Tips

• Room-temperature ingredients help create a smooth batter

• Coconut milk gives a deeper coconut flavor, while regular milk keeps it lighter

• If the top browns too quickly, loosely cover with foil during the last 10 minutes

Storage

• Store at room temperature for 2–3 days in an airtight container

• Refrigerate for up to 5 days

• Can be frozen (wrapped well) for up to 1 month

🍰 Butter Castella Cake Recipe

Ingredients (for one 8-inch loaf pan or a small square pan)

• 1 cup (120 g) cake flour
  (You can use all-purpose flour sifted 2–3 times for extra lightness.)
• 6 large eggs, at room temperature
• ¾ cup (150 g) granulated sugar
• 3 tbsp (45 ml) honey (or golden syrup)
• 4 tbsp (60 g) unsalted butter, melted
• 3 tbsp (45 ml) whole milk, warmed
• 1 tsp vanilla extract

Instructions

1. Prepare the Pan and Oven

• Preheat oven to 325°F (160°C).
• Line your baking pan with parchment paper, leaving some extra on the sides so the cake can be lifted out easily after baking.
• In a small bowl, mix the warm milk, melted butter, and honey. Set aside.

2. Beat Eggs and Sugar

• In a heatproof bowl, combine eggs and sugar.
• Place the bowl over a pot of simmering water (double boiler style).
• Whisk constantly until the mixture is warm to the touch and the sugar granules have dissolved.
• Remove from heat and beat using an electric mixer on high speed for about 5–7 minutes, until the mixture becomes pale, thick, and tripled in volume.

3. Fold in the Flour

• Sift the cake flour in 2–3 additions into the whipped egg mixture.
• Gently fold with a spatula each time, being careful not to deflate the airy batter.

4. Add Flavoring

• Pour in the butter-milk-honey mixture and vanilla extract.
• Fold gently until just combined. Avoid overmixing — this keeps the cake soft and fluffy.

5. Bake the Cake

• Pour the batter into the prepared pan and tap lightly to remove large air bubbles.
• Bake for 35–45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

6. Cool and Set

• Remove the cake from the oven and, while still warm, cover the top with plastic wrap to retain moisture.
• Once completely cooled, wrap the entire cake in plastic wrap and refrigerate overnight.
  This resting time gives the Castella its signature moist, dense, and slightly sticky texture.

• Slice into thick pieces and serve at room temperature.

Tips & Variations

• For a chewier texture, substitute bread flour for cake flour.
• For a different flavor, replace honey with maple syrup or golden syrup.
• For Matcha Castella, add 1–2 tsp of matcha powder when sifting the flour.
• To ensure even baking, place the pan on the middle rack and avoid opening the oven during the first 30 minutes.

Healthy Apple & Oat Breakfast Cake

Moist, naturally sweet, and packed with fiber and healthy fats—perfect for breakfast or a wholesome snack

Recipe Overview

• Prep Time: 15 minutes

• Bake Time: 35–45 minutes

• Pan Size: 20×8 cm (8×3 inch loaf pan)

• Yield: 8–10 slices

Ingredients

• 150 g (1 ½ cups) oat flakes (use certified gluten-free if needed)

• 2 large apples, peeled and chopped into small cubes

• 2 large eggs, at room temperature

• 50 g (1/3 cup) raisins

• 30 g (¼ cup) walnuts, chopped (for topping)

• 1 tsp ground cinnamon

• 1 ½ tsp (6 g) baking powder

• Hot water (enough to soak the raisins)

• Optional: 1 tsp vanilla extract or 1 tbsp honey for extra sweetness

Step-by-Step Instructions

1. Hydrate the Raisins

• Place the raisins in a small bowl and cover them with hot water.

• Let them soak for 10 minutes to plump up, then drain thoroughly.

2. Prepare the Oat Base

• For a smoother, cake-like texture, pulse the oat flakes in a blender for a few seconds until they resemble flour.

• For a more rustic, chewy texture, leave the oats whole.

3. Mix the Wet Ingredients

• In a large bowl, whisk the eggs until well combined.

• If using honey or vanilla extract, stir it in at this stage.

4. Incorporate the Fruit

• Fold the chopped apples, soaked raisins, and ground cinnamon into the egg mixture.

• The moisture from the apples will naturally hydrate the oats during baking.

5. Combine with Oats and Baking Powder

• Add the oats and baking powder to the wet mixture.

• Mix gently until all the oats are evenly moistened and the fruit is distributed throughout the batter.

• Avoid overmixing, which can make the loaf dense.

6. Prepare the Pan

• Preheat your oven to 350°F (180°C).

• Grease a 20×8 cm loaf pan with a small amount of vegetable oil or butter, or line it with parchment paper for easier removal.

7. Top and Bake

• Pour the batter into the prepared pan and smooth the top with a spatula.

• Evenly sprinkle the chopped walnuts over the surface.

• Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

8. Cool

• Let the cake cool in the pan for at least 15 minutes.

• This allows the oats to set so the slices remain firm when cut.

• Slice and enjoy warm, or let it cool completely for later.

Tips for Success

• Texture Variation: Blend oats for a fine crumb or leave them whole for extra chewiness.

• Natural Sweetness: The combination of apples and raisins provides enough natural sugar; additional sweeteners are optional.

• Healthy Fats: Walnuts add crunch and heart-healthy omega-3s.

• Storage: Keep leftovers in an airtight container in the refrigerator for 3–4 days.

• Flavor Enhancements: Add a pinch of nutmeg, cardamom, or a handful of shredded coconut for extra aroma.

Apple & Banana Oatmeal Breakfast Loaf

A moist, naturally sweet loaf perfect for breakfast or a snack

This wholesome breakfast loaf combines the fiber of oats with the natural sweetness of apples and banana. Raisins, cherries, and a crunchy nut topping make it a satisfying treat for mornings or anytime you want a nutritious snack.

Recipe Overview

• Prep Time: 15 minutes

• Bake Time: 45–50 minutes

• Total Time: About 1 hour 5 minutes

• Yield: 1 loaf

Ingredients

• 1 cup (100 g) rolled oats or oatmeal

• 2 medium apples, peeled and grated

• 1 ripe banana, mashed

• 2 large eggs

• 100–120 ml water

• 100 g raisins (or sultanas)

• 100 g pitted cherries

• 1 teaspoon baking powder

• 50 g Brazil nuts, chopped (for topping)

• Vegetable oil (for greasing the pan)

Step-by-Step Instructions

1. Hydrate the Oats

• In a large mixing bowl, combine the oats with 100–120 ml of water.

• Let the mixture sit for about 10 minutes so the oats soften and absorb moisture.

2. Prepare the Fruit

• Peel and grate the apples.

• In a small bowl, mash the banana with a fork until smooth.

3. Mix the Batter

• Add the mashed banana and eggs to the soaked oatmeal. Whisk together until fully incorporated.

• Stir in the grated apples, raisins, and cherries. Mix gently to combine.

4. Add Baking Powder

• Sprinkle the baking powder over the mixture.

• Fold everything together carefully with a spatula until evenly distributed. Avoid overmixing, which can make the loaf dense.

5. Prepare the Pan

• Preheat your oven to 350°F (180°C).

• Grease a loaf pan with vegetable oil.

• Optional: Line a standard metal pan with parchment paper for easier removal.

6. Top and Bake

• Pour the batter into the prepared pan and smooth the surface.

• Evenly sprinkle the chopped Brazil nuts on top.

• Bake for 45–50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve

• Allow the loaf to cool in the pan for at least 10 minutes.

• Remove from the pan and slice.

• Serve warm or at room temperature.

Tips for Success

• Smoother texture: Pulse the oats in a blender for a few seconds before hydrating to create a finer, cake-like crumb.

• Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

• Nut swaps: Use walnuts, almonds, or pecans instead of Brazil nuts for a different flavor.

• Optional additions: Add a pinch of cinnamon or nutmeg for extra warmth, or a handful of sunflower seeds for extra texture.

This loaf works well for meal prep, breakfast on the go, or as a wholesome afternoon snack.

Turkish Milk Flatbread (Pan-Cooked)

Soft, pillowy flatbread with a subtle milk flavor, perfect for sandwiches or dipping

This Turkish milk bread is cooked on a stovetop pan rather than baked, giving it a soft, tender texture with a slightly crisp exterior. A touch of milk enriches the dough, and a drizzle of oil with fresh parsley and chili flakes finishes it beautifully.

Recipe Overview

• Prep Time: 15 minutes

• Rising Time: 1 hour

• Cook Time: 5–6 minutes per flatbread

• Yield: 6 medium flatbreads

Ingredients

Dough

• 500 g (about 1 pound) all-purpose flour

• 150 ml (5 fl. oz) warm milk

• 150 ml (5 fl. oz) warm water

• 1 teaspoon salt

• 2 tablespoons dry yeast

• 3 tablespoons olive oil

Optional Topping

• 1–2 tablespoons olive oil or melted butter (for brushing)

• 2 tablespoons chopped fresh parsley

• A pinch of chili flakes (optional)

Step-by-Step Instructions

1. Prepare the Dough

• In a large mixing bowl, combine the flour, salt, and dry yeast. Whisk briefly to distribute evenly.

• Add the warm milk and warm water. Mix gently with a wooden spoon or your hands until the liquids are mostly absorbed.

2. Knead

• Add the olive oil.

• Knead the dough for about 8–10 minutes until it is smooth, soft, and slightly elastic.

• Shape the dough into a ball.

3. First Rise

• Lightly oil the mixing bowl. Place the dough ball inside and turn it to coat it with a thin layer of oil.

• Cover with a clean kitchen towel or plastic wrap.

• Set aside in a warm place for about 1 hour, or until the dough doubles in size.

4. Divide and Shape

• Once risen, gently punch down the dough to release air.

• Divide it into 6 equal pieces.

• Roll each piece into a smooth ball.

• Using a rolling pin, roll each ball into a flat circle about ½–1 cm thick.

5. Cook the Flatbreads

• Heat a non-stick pan or cast-iron skillet over medium-high heat.

• Place one flatbread in the pan. Cook for 2.5–3 minutes, until bubbles start to form.

• Flip and cook the other side for another 2.5–3 minutes.

• The flatbread should puff slightly and form a small pocket in the center.

• Repeat with the remaining dough, adjusting heat as needed to prevent burning.

6. Finish and Serve

• Brush each hot flatbread lightly with olive oil or melted butter.

• Sprinkle with chopped parsley and a pinch of chili flakes, if using.

• Serve warm as a side, for sandwiches, or with dips.

Tips for Success

• Warm liquids: Make sure milk and water are warm (not hot) to activate the yeast without killing it.

• Even thickness: Roll flatbreads to a consistent thickness for even cooking.

• Pan choice: A heavy-bottomed or non-stick pan helps prevent sticking and ensures even browning.

• Soft bread: Cover cooked flatbreads with a towel to keep them soft until serving.

Chef’s Italian Christmas Bread

This traditional Italian Christmas bread is softly enriched with butter, eggs, citrus zest, and dried fruit. A slow-rise method allows the dough to develop flavor while keeping the crumb tender and light for several days. Shaped into a festive wreath, it is perfect for celebrations, gifting, or enjoying with coffee or tea.

Recipe Overview

• Cuisine: Italian

• Category: Sweet Bread / Holiday Baking

• Prep Time: 30 minutes (plus rising time)

• Rising Time: About 2½–3 hours total

• Bake Time: 30–35 minutes

• Total Time: About 4 hours

• Yield: 1 large wreath (10–12 slices)

Ingredients

For the Dough

• 500 g strong bread flour (about 4 cups)

• 250 ml warm milk (lukewarm, not hot)

• 7 g active dry yeast (1 standard sachet)

• 80 g granulated sugar

• 1 teaspoon salt

• 1 large egg + 1 egg yolk, at room temperature

• 100 g unsalted butter, very soft and cubed

• Zest of 1 orange

• Zest of 1 lemon

For the Fruit Filling

• 150 g mixed dried fruit (raisins, sultanas, dried cranberries)

• 50 g candied orange peel (optional)

• 2 tablespoons dark rum or fresh orange juice

For the Glaze & Finish

• 1 egg beaten with 1 tablespoon milk

• Pearl sugar or powdered sugar, for topping

Step-by-Step Instructions

1. Soak the Dried Fruit

• At least 30 minutes before mixing the dough, place the dried fruit and candied peel (if using) in a bowl.

• Pour over the rum or orange juice and stir.

• Let soak, then drain well before adding to the dough.

• This step keeps the fruit soft and prevents it from drawing moisture from the bread.

2. Activate the Yeast

• In a small bowl, combine:

  • Warm milk

  • Yeast

  • 1 tablespoon of the sugar

• Stir gently and let stand for 10 minutes, until foamy and slightly bubbly.

• If no foam appears, the yeast may not be active.

3. Mix the Dough

• In a large bowl or stand mixer, combine:

  • Flour

  • Remaining sugar

  • Salt

  • Orange and lemon zest

• Add the yeast mixture, whole egg, and egg yolk.

• Mix until a rough, shaggy dough forms.

4. Add the Butter (Key to Soft Texture)

• Begin kneading the dough.

• Add the softened butter one cube at a time, allowing each piece to fully blend before adding the next.

• Knead:

  • By hand: about 10 minutes

  • By mixer: 6–7 minutes on medium speed

• The dough should be smooth, elastic, and slightly tacky but not sticky.

• Gently knead in the drained dried fruit at the very end.

5. First Rise

• Shape the dough into a ball and place it in a lightly greased bowl.

• Cover with a clean cloth.

• Let rise in a warm place for 1½ to 2 hours, until doubled in size.

6. Shape the Wreath

Option 1: Braided Wreath

• Gently press down the dough to release excess air.

• Divide into three equal portions and roll each into a long rope.

• Braid loosely and join the ends to form a circle.

Option 2: Twisted Wreath

• Roll the dough into a large rectangle.

• Roll up tightly into a log.

• Slice lengthwise down the center.

• Twist the two halves together, keeping the cut sides facing outward.

• Shape into a circle and seal the ends.

7. Second Rise

• Place the shaped wreath on a parchment-lined baking tray or in a greased bundt pan.

• Cover lightly and let rise for 45 minutes, until puffy.

8. Bake

• Preheat oven to 180°C (350°F).

• Brush the top gently with the egg-and-milk glaze.

• Bake for 30–35 minutes, until:

  • Deep golden brown

  • Bread sounds hollow when tapped underneath

9. Cool and Finish

• Remove from the oven and allow to cool completely on a wire rack.

• Finish with pearl sugar or a light dusting of powdered sugar before serving.

Helpful Tips & Variations

• Extra aroma: Add a pinch of ground cardamom or cinnamon to the dough.

• Alcohol-free: Use orange juice instead of rum.

• Storage: Wrap well; the bread stays soft for up to 3 days at room temperature.

• Serving: Slice and enjoy plain or lightly toasted with butter.

Apple & Blueberry Yogurt Cake

A soft, fruit-filled cake with a tender crumb and gentle sweetness

This Apple & Blueberry Yogurt Cake is a simple, rustic dessert made with everyday ingredients. Yogurt gives the cake a moist, creamy texture, while fresh apple slices and blueberries add natural sweetness and bursts of fruit flavor. It’s ideal for tea time, family gatherings, or a light dessert after meals.

Recipe Overview

• Cuisine: European-style home baking

• Category: Dessert

• Prep Time: 15 minutes

• Bake Time: 40–45 minutes

• Total Time: About 1 hour

• Servings: 8–10 slices

Ingredients

Wet Ingredients

• 1 cup plain Greek yogurt (room temperature)

• 3 large eggs (room temperature)

• ¾ cup granulated sugar

• ½ cup vegetable oil (or light olive oil)

• 1 teaspoon vanilla extract

Dry Ingredients

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 pinch salt

Fruit Topping

• 1 medium apple, peeled if desired and thinly sliced

• ½ cup fresh blueberries (washed and dried)

Optional

• Powdered sugar, for light dusting before serving

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat your oven to 350°F (175°C).

• Line the bottom of an 8-inch round cake pan with parchment paper.

• Lightly grease the sides to prevent sticking.

2. Mix the Wet Ingredients

• In a large mixing bowl, add the yogurt, eggs, sugar, oil, and vanilla extract.

• Whisk until the mixture is smooth, pale, and well blended.

• Make sure there are no visible egg streaks.

3. Combine the Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, and salt.

• This helps keep the cake light and evenly textured.

4. Make the Batter

• Gradually add the dry ingredients to the wet mixture.

• Gently fold using a spatula or whisk just until combined.

• Do not overmix; stop as soon as the batter is smooth.

5. Assemble the Cake

• Pour the batter evenly into the prepared pan.

• Arrange the apple slices neatly on top in a circular or fan pattern.

• Scatter the blueberries evenly over the surface, pressing them slightly into the batter.

6. Bake

• Place the pan in the center of the oven.

• Bake for 40–45 minutes, or until:

  • The top is lightly golden

  • A toothpick inserted in the center comes out clean or with a few moist crumbs

7. Cool and Serve

• Remove from the oven and allow the cake to cool in the pan for 15 minutes.

• Transfer to a wire rack and cool completely before slicing.

• Dust lightly with powdered sugar if desired.

Tips & Variations

• Flavor boost: Add lemon zest or a small pinch of cinnamon to the batter.

• Fruit options: Replace blueberries with raspberries, pears, peaches, or plums.

• Texture choice:

  • Greek yogurt gives a richer, denser crumb

  • Regular plain yogurt makes the cake lighter and softer

• Serving idea: Serve slightly chilled or at room temperature with fresh fruit or cream.

Mary Berry–Style Boiled Fruit Cake

A classic, moist fruit loaf made with a simple boiling method

Why You’ll Love This Cake

This traditional boiled fruit cake is loved for its deep flavor, soft texture, and easy preparation. The gentle simmering step plumps the dried fruit and blends the flavors beautifully, resulting in a cake that improves with time.

• Naturally moist from simmered fruit

• Simple method — no mixer needed

• Perfect for make-ahead baking

• Great for tea time, gifting, or celebrations

• Customizable with fruit, citrus, or nuts

Ingredients

For the Cake

• 225 g (1 cup) unsalted butter

• 225 g (1 cup) soft brown sugar

• 225 g (1½ cups) mixed dried fruit
  (raisins, currants, sultanas, or chopped dates)

• Zest and juice of 1 orange

• 1 teaspoon ground cinnamon

• 1 teaspoon mixed spice

• 2 large eggs, lightly beaten

• 225 g (1¾ cups) self-raising flour

Optional flavor boost (non-alcoholic):

• 1 teaspoon orange extract or vanilla extract

Equipment Needed

• Medium saucepan

• Mixing spoon

• 900 g (2 lb) loaf tin

• Baking parchment

Step-by-Step Instructions

Step 1: Prepare the Oven and Tin

• Preheat your oven to 160°C (325°F) or 140°C fan

• Grease and line a 900 g loaf tin with parchment paper

Step 2: Boil the Fruit Mixture

• Place the butter in a medium saucepan over low heat

• Add the brown sugar, dried fruit, orange zest, orange juice, cinnamon, and mixed spice

• Stir gently until the butter melts

• Bring to a gentle simmer and cook for 5 minutes, stirring occasionally

• Remove from heat and allow to cool for 10–15 minutes

This step softens the fruit and evenly distributes sweetness throughout the cake.

Step 3: Make the Batter

• Once the mixture is warm (not hot), stir in the beaten eggs

• Add the optional extract, if using

• Sift in the self-raising flour

• Fold gently until smooth and fully combined

Step 4: Bake

• Spoon the batter into the prepared loaf tin

• Smooth the top evenly

• Bake for 1½ to 1¾ hours, or until a skewer inserted in the center comes out clean

• If the top browns too quickly, loosely cover with foil during the final baking time

Step 5: Cool and Rest

• Cool in the tin for 10 minutes

• Transfer to a wire rack and cool completely

• Wrap the cake in parchment and store in an airtight container

• Resting the cake for 1–2 days improves flavor and texture

Tips for Best Results

• Use fresh spices for the best aroma

• Chop larger dried fruits for even distribution

• Do not rush cooling — the structure sets as it cools

• This cake slices best the next day

Variations

• Nut version: Add ½ cup chopped walnuts or almonds

• Fruit swap: Use dried apricots, cranberries, or figs

• Citrus twist: Add lemon zest along with orange

• Festive style: Add a small amount of candied peel

Storage

• Room temperature (airtight): up to 7 days

• Refrigerator: up to 2 weeks

• Freezer: up to 3 months (wrap well)

Serving Suggestions

• Enjoy with tea or coffee

• Serve lightly warmed with butter

• Pair with fresh fruit or mild cheese

• Slice thinly for afternoon snacks

Homemade 3-Ingredient Strawberry Ice Cream

No gelatin, no ice cream machine—just creamy, fruity goodness

Prep Time: 10 minutes
Freeze Time: 4–6 hours
Yield: About 4–6 servings

This recipe is simple, naturally creamy, and customizable. You can swap strawberries for other fruits, chocolate chips, or even cookie pieces.

Ingredients

• 500 ml (2 cups) whipping cream
  Use full-fat cream for best results; it creates a rich, creamy texture.

• 150 g (2/3 cup) sweetened condensed milk
  Provides sweetness and helps the ice cream hold its shape without gelatin.

• 100 g (3/4 cup) fresh strawberries, diced
  Adds natural fruit flavor. You can substitute raspberries, blueberries, or mango if desired.

Step-by-Step Instructions

1. Whip the Cream

Pour the cold whipping cream into a large mixing bowl.
Using an electric mixer, whip on medium-high speed until stiff peaks form.

• Stiff peaks mean the cream holds its shape when the beaters are lifted.

• Do not overwhip, or the cream may turn into butter.

2. Fold in the Condensed Milk

Gently add the sweetened condensed milk to the whipped cream.
Use a spatula to fold it in carefully, preserving the air in the whipped cream.
The mixture should become smooth and slightly glossy.

3. Add the Fruit

Fold in the diced strawberries (or your chosen fruit) until evenly distributed.
Be gentle to keep the whipped cream light and airy.

4. Transfer and Freeze

Pour the mixture into a freezer-safe container.
Smooth the top with a spatula and cover the container with a lid or plastic wrap.

Freeze for at least 4 hours, or until firm.
For best flavor, you can refrigerate the mixture for 1–2 hours before freezing to let the flavors meld, but this step is optional.

5. Serve

Scoop the ice cream into bowls and enjoy immediately.
Optional toppings: fresh berries, chocolate shavings, or a drizzle of fruit syrup.

Tips & Variations

• Fruit Variations: Mango, banana, or mixed berries all work well.

• Chocolate Strawberry: Fold in 50 g of finely chopped chocolate with the fruit.

• Nutty Option: Add 2–3 tablespoons chopped nuts for texture.

• Storage: Keep covered in the freezer for up to 7 days. For softer scooping, let ice cream sit at room temperature for 5 minutes before serving.