Ice cream freakshakes {with Kelly’s ice cream}

It’s hot and mostly sunny which means we’ve been getting through a lot of ice cream this school holidays. The children have had ice pops, ice creams and lollies. Everybody has their favourite type but we have a soft spot for Kelly’s of Cornwall. Nothing beats the magical mixture of velvety smooth Cornish ice cream topped with scrumptious extras. We always have a tub in the freezer so were delighted to be asked to create our dream sundae – bringing the ultimate parlour experience into our home.

We were sent a sundae starter kit including Kelly’s Ice Cream vouchers, Clarks new low sugar dessert sauces (in chocolate and strawberry), an ice cream scoop and some top tips from the food stylist Helen Upshall.

Helen Upshall has pulled together the ultimate tips for scooping and serving the perfect ice cream creations at home. I find Kelly’s ice cream quite easy to scoop but you can warm an ice cream scoop before using by placing it in a cup of warm water.  It sometimes helps to get ice cream out of the freezer 5 minutes before you need it too.

The children love making an ice cream sundae so had big ideas about how to make theirs. As well as Clarks low sugar dessert sauces we raided the cupboards and found sugar waffles from our recent trip to Bruges, teacakes and chocolate buttons.

Then we got to work adding the waffle to a sundae glass with a generous scoop of  Kelly’s Choc Brownie Salted Caramel ice cream on top. We placed a teacake on the ice cream, holding everything in place with a homemade flag. The kids poured the chocolate dessert sauce over and sprinkled some choc buttons. What do you think?

We decided to call our creation an Ice Cream Freakshake and they were pretty yummy. Our local supermarket stocks Kelly’s of Cornwall so we all have our firm favourites – Choc Brownie Salted Caramel (the husband), Honeycomb Crunch (me), Berry Eton Mess (the 4 year old) and Praline Caramel (the 6 year old). Do you have a favourite flavour?