Who doesn’t enjoy a big bowl of ice cream on a hot summer’s day? It has never been easier to buy good quality ice cream – but if you want slightly unusual flavours, or genuine bits of fruit in your scoopful, you are quite simply better off making your own. 

It’s remarkably easy and often cheaper than buying a luxury brand in the shops, especially if you make the most of cheap, seasonal fruit. August is a peak time for juicy berries, and I can think of no better way to eat them. One of the joys of homemade ice creams and sorbets is that you know exactly what’s going in – no additives or stabilisers, just a few good ingredients turned into something delicious and refreshing. 

Before you decide not to go any further because you don’t have an ice-cream machine, I’d like to point out it is quite possible to make amazing ice cream without one. Indeed, all three recipes below were tested by hand using a stick blender both to puree the fruit and churn as it freezes. While I do have a cheap and cheerful Magimix freezer bowl ice-cream maker (bought nearly two decades ago), I don’t use it very often, as I invariably forget to pre-freeze it. The stick-blender method that I’ve used in these recipes is a good option in a low-gadget kitchen. If you don’t have stick blender, you can get away with beating it by hand, but these blenders are such useful little things (and very cheap) to have in your kitchen that I’d urge a small investment.

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