Although summer might be coming to an end, the weather is still hot, hot, hot! Cool down with these five yummy ice cream recipes – perfect for any occasion.

Turkish delight ice cream

Serves 6
Cooking time ± 45 mins + overnight

Ingredients
250 -g cream cheese, at room temperature
1 cup milk
¾ cup caster sugar
½ cup buttermilk
½ cup cream
3 Tbsp rose water
1 tsp salt
100g Turkish delight, roughly chopped
Sugar cones, for serving
Rose petals, for garnishing
Icing sugar, for dusting

Method
1. Blitz cream cheese in a food processor until smooth. Add the milk, sugar, buttermilk, cream, rose water and salt, and process until well combined.
2. Pour mixture onto a deep baking pan and leave in the freezer for 30–40 minutes, until the edges start to freeze.
3. Scrape the ice cream into a bowl and whisk until smooth. Return to the freezer and repeat every half an hour to an hour for 3 hours.
4. Line a loaf tin with clingfilm. Fold the Turkish delight into the ice cream and pour into the tin. Place in the freezer and leave to set overnight.
5. Scoop into sugar cones, garnish with rose petals and dust with icing sugar.

Litchi and coconut ice cream

Serves 6
Cooking time 30 minutes

Ingredients
400ml coconut cream
400ml coconut milk
20 litchis, peeled and pips removed
Zest and juice of 2 limes
2 Tbsp agave syrup
Coconut shells, for serving

Method
1. Place coconut cream, coconut milk, litchis, lime zest and juice, and agave syrup in a blender and blitz for a few seconds (making sure to leave some chunky pieces of litchi).
2. Churn ice cream in an ice-cream machine according to the instructions.
3. Serve scoops of ice cream in fresh coconut shells.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Melktert ice cream

Serves 6
Cooking time 10 minutes
Freezing time 4 hours

Ingredients
⅓ cup butter
2 tsp cinnamon
¼ cup honey
¼ cup lemon juice
¼ cup double-thick cream
200g packet Tennis biscuits
1.8L vanilla ice cream

Method
1. Melt butter in a pot over medium heat. Mix in cinnamon, honey and lemon juice.
2. While stirring, pour the cream into the hot honey mixture and slowly bring to the boil. Boil and stir for 1 minute.
3. Remove from the heat and allow to cool completely. Crumble the Tennis biscuits into the sauce, reserving some for serving. Mix to combine.
4. Scoop ice cream into a large bowl and let it soften mix in the Tennis biscuit mixture.
5. Spoon into a freezer-proof container and smooth the surface. Cover and freeze for 4 hours or until set.

Think ahead: Sprinkle a little extra cinnamon on top of each bowl of ice cream for an authentic melktert look.

Savour summer with this lavender-berry ice cream

Serves 6
Cooking time 5 minutes, plus freezing time

Ingredients
8 bananas, peeled, cut into chunks and frozen
1½ cups frozen blueberries + extra for serving
2 Tbsp honey
2 tsp vanilla essence
1½ tsp dried, finely chopped lavender buds
6 ice cream cones (optional)

Method
1. Add the bananas, blueberries, honey and vanilla to a food processor and blend until smooth and fluffy, scraping down the sides every now and then.
2. Stir in the lavender buds.
3. Spoon into a freezer-proof container and place in the freezer for 10–15 minutes to harden.
4. To serve, spoon the ice cream into cones or divide between bowls. Top with extra berries and serve immediately.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Dairy-free chai-flavoured cashew nut ice cream

Serves 6–8
Cooking time 30 min, plus overnight freezing

Ingredients
1 cup raw, unsalted cashews
410ml can coconut milk
2 chai teabags
3 Tbsp honey or sugar
1 tsp cinnamon

Method
1. Cover cashews with boiling water and soak overnight. Drain well.
2. Bring coconut milk, tea, honey/sugar and cinnamon to the boil. Turn off the heat and steep for 10 minutes. Remove the teabags.
3. Blitz cashews and ½ coconut-milk mixture until smooth. Add the rest of the mixture and blend.4. Freeze overnight.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // Hmimages.co.za