Keep your cool with these 21 delicious, kosher ice cream recipes

2. Babka Ice cream: This recipe from the lovely people at The Good Egg, may be a teensy bit more work, but good things are definitely worth waiting for. It also has sustainability cred - using up leftover babka as it does. If you're rolling your eyes at the idea of anyone having leftover baked goods, it's worth buying some just to make this treat. A super special finish to a light Shabbat meal.

3. Banana 'nice cream' with halva and melted chocolate: since friend of the JC, Lisa Roukin wrote this recipe for us, blitzed up banana-based iced desserts have been renamed 'nice cream'. It's not only healthier than regular ice cream, but perfectly parev. And even better, uses up those past-their-best, brown bananas, which are perfect for this recipe. Just remember to pop them in the freezer the day before you need to make this.

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5. Maunika Gowardhan’s deliciously different no churn rose and cardamom ice cream takes only 15 minutes mixing time – but a little longer to freeze. Shower it with slivered pistachios for a Middle Eastern treat.  

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6. My own plum and ginger ice cream is also a winner. And with the crunchy crumble topping, is two puds for the work of one! And if making crumble topping feels like too much work in the heat, you can sandwich it between two ginger biscuits. Who doesn't love an ice cream sandwich

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7. Who doesn’t love ice cream cake? And Alison Roman’s Banana split-inspired creation has it all. Banana caramel, vanilla ice cream and chocolate wafer biscuit crumbs. It also has a wonderful wow factor. It’s worth having a party just for an excuse to make it. 

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8. Trina Hahneman’s ice cream cake is another showstopper but hers takes a Scandi angle. Chocolate sponge, elderflower parfait and strawberries are perfect partners in this summer strawberry islagkage. No matter how desparate you are to dig in make sure to give it some time to soften before you start.

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9. This vegan jewelled frozen yoghurt treat from JC regular, Denise Phillips is almost too easy to call a recipe – something we can definitely get on board with in this weather. Simply mix it up and spread thinly on a baking sheet before freezing. You’ll have a eye-catching frozen dessert in 1 – 2 hours. 

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10.Dani Tucker’s fabulously colourful trio of summery desserts makes a cooling finish to a festive meal. If peaches aren’t at their best the sorbet and chocolate bark still make a beautiful finish on warm evenings. 

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11. Tahini and coffee make perfect partners in Salma Hage’s creamy, no-churn espresso coffee flavoured ice cream which uses condensed milk to allow you to get this mixed up in minutes. 

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12. Chocolate bars are brilliant to crush and mix into simple ice cream. The Jewish Princesses’ raspberry ripple and Daim bar ice cream re-purpose the crunchy, caramel Daim bar for a wonderful make-ahead dessert that’s also cut through with raspberries to offset that sweetness. You’ll need an ice cream machine to churn or to give it a mix from time to time as it freezes. 

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13. Stone fruits are at their best in summer time and my roasted nectarine ice cream makes the most of this seasonal special. Roasting intensifies the fruity flavour, which is complemented by a crunchy scattering of crumbled amaretti biscuits.

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14. Only three ingredients are needed to make this super simple chocolate sorbet, which has a gorgeously grown up Grand Marnier kick. The alcohol prevents the sorbet from setting too hard so you probably don’t want to play around with this recipe. Save it for dinner party dining.  

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15. Probably the very easiest ice cream solution that can be made in minutes is this Oreo ice cream. Simply stir crushed Oreo cookies into softened ice cream. It’s perfect as a parev finish stirred into a plant-based frozen dessert (I choose vanilla) as well as a dairy dessert if your meal is milky. Serve in cones for full fun factor. 

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16. Not an ice cream recipe but a delicious way of serving ice cream that everyone will adore. Sarah Mann-Yeager’s ice cream cookie sandwiches were created for Pesach but are equally wonderful for summertime Shabbat desserts. They’re also parev. Why not serve them with a couple of different ice creams for your guests to choose their favourite. 

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17. A dessert with a difference – you may even prefer to serve this as an unusual appetiser – this tomato sorbet from Gennaro Contaldo is cut with basil and chilli for a really refreshing treat. 

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18. Fabienne Viner-Luzzato’s go mad for her honeycomb ice cream dessert. She makes her own honeycomb but you could buy ready made to make it even faster to prepare. And it’s parev, making it a fabulous option for Shabbat. 

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19. Also parev is Denise Phillips’s ‘coconutty’ ice cream. Coconut milk gives it a pleasingly creamy texture and it pairs perfectly with a platter of tropical fruits and perhaps shards of dark chocolate bark. 

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20. Strawberry cheesecake has become a classic flavour and this no-churn recipe from Remi Idowu is a super simple way to recreate it yourself. Utterly indulgent and super simple to prepare. 

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21. This chocolate biscuit ice cream cake is a classic Israeli pudding brought ot us by Amir Batito, this chocolate biscuit and ice cream layered loaf will go down well with children and adults.

Revised since first published on June 15, 2023