Celebrity chef Lesley Waters has created a bunch of delicious (and frugal!) recipes for Soft Scoop. The recipes include four seasonally themed puddings to posh up your favourite ice cream. So fun!

CHRISTMAS

Ice Cream Croissant

Want a delicious alternative to Christmas pud or a fun brunch addition? This is one that children and adults alike will love!

Makes 4 – 82p per serving

4 plain croissants, split
2 bananas, sliced
100g blueberries
4 scoops Walls Soft Scoop Vanilla ice cream
55g dark chocolate, melted
Icing sugar to dust

1. Preheat the oven to 200C/400F/Gas 6
2. Fill the plain split croissants with the sliced banana. Place on a baking sheet and place in the oven for 3-4 minutes
3. Remove from oven and fill each with a scoop of Soft Scoop Vanilla ice cream and blueberries
4. Place on serving plate and drizzle each with a little melted chocolate. Dust with icing sugar just before serving

EASTER

Neopolitan Ice Cream Trifle

You can whip up this luscious Neapolitan ice cream pudding in minutes. Use your favourite chocolate and any flavour of Soft Scoop ice cream.

Serves 4 – £1.29 per serving

450g strawberries
250g ready-made ginger cake
8 scoops Wall’s Soft Scoop Neapolitan ice cream
100g Chocolate, melted
2tbsp blanched pistachios, chopped

1.     Mash half the strawberries with a fork to make a fruity sauce and set aside. Slice the remaining strawberries
2.     Cut the ginger cake into small cubes
3.     Layer the ice cream, ginger cake, sliced strawberries and strawberry sauce into four tall, chilled glasses
4.     Top with the melted chocolate and finish with pistachios. Serve straight away

SUMMER

Summer Iced Puddings

These individual iced summer puddings are simple yet classy. Kids will love mashing the meringues and making the mixture.

Serves 4 – less that £1.50 per serving

350g Wall’s Soft Scoop Raspberry Ripple ice cream
4 ready-made meringue nests
115g strawberries, hulled and quartered + extra for decorating
175g raspberries
2tsp runny honey

1.     Line 4 x 150ml ramekin dishes or freezer-proof teacups with cling film and set to one side.
2.     Place the Raspberry Ripple ice cream in a bowl and crumble over the meringues. Add the strawberries and half of the raspberries and gently fold in
3.     Spoon the mixture equally between the 4 prepared ramekins or teacups and level out. Cover well with cling film and place in the freezer for 1 ¼ hours
4.     Meanwhile make the raspberry sauce. Place the remaining raspberries in a blender with 15ml/1tbsp water and whiz until smooth. Stir in the honey
5.     Turn the iced puddings out on to serving plates and remove the cling-film. Drizzle each with the raspberry sauce and arrange a few extra strawberries alongside or on top. Serve straight away

HALLOWEEN

Bonfire Bananas

A hot banana split filled with creamy Soft Scoop Vanilla ice cream and clusters of crunchy popcorn make a spooky treat.

Serves 4 – 49p per serving

4 x medium sized bananas
4 scoops Wall’s Soft Scoop Vanilla ice cream
100g toffee popcorn
2tbsp golden syrup or runny honey

1.     Place the whole bananas on the barbeque or place on a baking tray in a preheated oven 190C/Gas 5 and bake for 8-10 minutes until the bananas are black and softened
2.     Put the ice cream in a bowl and gently stir in two thirds of the popcorn
3.     Split each banana down the middle in its skin and open out to expose the creamy flesh
4.     Place on a serving plate and spoon the ice cream mixture into each split banana
5.     Top each with a little extra popcorn and a drizzling of golden syrup or honey. Serve straight away