Eton Mess no churn Ice Cream

After making an insane Strawberry Eton Mess Bundt cake the other week, I decided to try my hand at an equally delicious ice cream version – ya know, now that us Brits believe we’re in the meditaranean thanks to a current and very gorgeous heat wave.

The art of making ice cream takes me back to senior school and one fun science lesson when I was perhaps 12/13. There’s not much I remember about said lesson, just frantically shaking a plastic container full of ice (and I’m guessing, the ice cream ingredient) for what felt like hours. Thankfully, my version doesn’t involve that.  

I don’t have an ice cream machine so the below recipe let’s my trusted freezer do the fancy work and an electric hand held whisk. The key ingredients, condensed milk and double cream are at the core of this recipe and will give the ice cream that creamy, sweet flavour we love – British strawberries are what make it the best though. 

TIP: There are two ways you can make the strawberry sauce – the first, melting the strawberries in a saucepan over a low heat for around 20 minutes (like you would jam, see Eton Mess Bundt Cake recipe for reference) whilst adding a tablespoon of honey OR you could place the strawberries and honey into a blender and let it do the hard work. Though if it’s anything like my blender, this may take some time.

Ingredients (fills one 2lb loaf tin):

  • 400g British strawberries, chopped 
  • Half a lemon, juice only 
  • 1 tbsp honey 
  • 1x 379g can of condensed milk (light or normal) 
  • 300ml double cream 

For decoration:

  • Dried strawberries 
  • Meringue pieces (I used three pre-made meringue nests)
  • Ice cream cones, optional, to serve


  1. Start by creating the strawberry sauce, either by placing your chopped strawberries and honey within a blender until smooth or by heating over a low heat for around 20 minutes and leaving to cool 
  2. Once your strawberry sauce is made, move onto the ice cream by placing the double cream in a mixing bowl and whisking until thick and soft peaks are formed. Add the condensed milk to the cream and mix again with your handheld whisk for around 30 seconds until combined then fold in half of the crushed meringue pieces 
  3. Pour the cream/milk mixture into the loaf tin and then add dollops of the strawberry jam on random spots on top of the mixture. Create a marble effect with a sharp knife/skewer or cake tester and then sprinkle the rest of the meringue pieces as well as the dried strawberry pieces on top 
  4. Wrap the loaf tin tightly in cling film  and place in your freezer overnight or if you’re planning to serve on the day, allow to set for at least 6 hours 
  5. Serve with some fresh strawberries or add a scoop to a wafer cone (my favourite) 

Enjoy, Nic x 

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Eton Mess Bundt Cake 

There’s no denying that Eton Mess is an iconic British Dessert, but it was definitely overlooked by my young self.

I was a chocolate fiend (not much has changed) and look back fondly on the birthdays when I requested and received a Sara Lee Chocolate Gateaux as my birthday cake, FIVE years in a row. I didn’t like jam, I didn’t see a Victoria Sponge as a ‘treat’ like my Nan always said it was, I was Bruce Trotter and wouldn’t settle until I felt sick after stuffing as much chocolate ganache in my mouth as possible. 

Times have changed though, I’ve almost learnt how to eat chocolate in moderation  and I am really quite partial to a Victoria Sponge….alright Nan, I FRICKIN LOVE THEM OK! Eton Mess has also played a huge part in this jam revival, it’s crazy that a dessert with like 3 ingredients can taste so damn good. So here it is, my easy peasy, super delicious recipe celebrating this beaut of a dessert – and the fact that my Nan is always right. 

Recipe (fills a 25cm flute Bundt tin): 

For the sponge –

  • 250g self raising flour
  • 250g unsalted butter, at room temp
  • 250g caster sugar
  • 4 medium sized eggs
  • 1/2 tsp vanilla bean paste or good quality vanilla extract 
  • 1tbsp milk
  • Strawberry sauce (see below)  

For the strawberry sauce –

  • 400g punnet of strawberries 
  • 1 tbsp caster sugar 

For the icing & decoration –

  • 150g unsalted butter, at room temp
  • 300g icing sugar, sifted 
  • 1 tsp vanilla bean paste or good quality vanilla extract 
  • 2-3 meringue nests, crushed 
  • 8-10 strawberries, chopped
  • Leftover strawberry sauce 


  1. Start by making the strawberry sauce/jam. I usually make this the day ahead if the cake is for a party and keep within a jam jar in a cool dry place. Cut the strawberries in half, removing the green tops, and place in a saucepan along with the sugar. Leave to simmer on a low heat for around 20 minutes, stirring occasionally  until the strawberries have become soft
  2. Leave to cool before placing in your jar. The jam may be slightly lumpy but this is fine as we’ll be using 1/3 of this for the cake batter
  3. Next begin to make your cake. Pre-heat the oven to 175 degrees C and grease your bundt cake tin thoroughly with butter, making sure you get within all the grooves/creases
  4. Set aside and beat together the butter and sugar until light and fluffy. Next add the eggs one by one, stirring continuously until well combined
  5. Follow by adding the flour, vanilla extract/bean paste and milk and mix together until all the ingredients is fully combined and you have a smooth, creamy cake batter
  6. Place in the Bundt cake tin, tapping the bottom of the tin on the surface lightly so all the cake batter seeps into the creases. Then, take your jam and spoon dollops of it in random spots on top of the cake batter (you should use a 1/3 of the jam) and create a marble effect with a skewer. Give it another tap on the surface before placing in the oven for 30-35 minutes or until the cake is a light golden brown colour and a cake tester comes out clean 
  7. Leave to cool before removing from the cake tin, setting aside on a wire rack. Whilst your cake cools, make the buttercream by whisking together the butter, vanilla and icing sugar for about a minute. The icing sugar may get everywhere, so feel free to coat it with the butter first
  8. You should have a thick, smooth and pale icing ready to be dolloped on top of your cake – TIP you can add half of the crushed meringues into the buttercream at this stage and stir or you can simply sprinkle on top once the icing is on the cake 
  9. Once you have a generous amount of icing covering the top of your cake, drizzle the remaining strawberry sauce all over and finish with chopped strawberries and more crushed meringues

Serve and enjoy, Nic x 

Like this recipe? Why not try this Strawberry Bomb Cupcake recipe, a strawberry delight! 

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    Vice Versa Cookies 

    It’s a sad story, when you go to the shop and you deliberate which cookie to get before impulsively making a decision you later regret. White chocolate, double chocolate, all the chocolate… they’re all so tempting why is it not okay to just scoff them all?! 

    If you’re as indecisive as me, this recipe is perfection because it offers the best of both (or three) chocolate worlds! Half double chocolate & the other white, these cookies are so easy to make and are the ultimate chocolate treat. Soft, gooey cookie dough stuffed with all the chocolate chunks your stomach could desire, make them as soon as you can! 


    This recipe uses my ultimate cookie dough recipe here with a few tweaks:

    • When making the cookie dough, do not add the dark chocolate chunks to the mix and reduce to 75g 
    • 75g White chocolate, cut into chunks 
    • 2 tbsp softer cocoa powder 


    1. Preheat the oven to 180 degrees C and line a baking tray with baking paper. Take the cookie dough and split it into two bowls
    2. With one half, add the cocoa powder and 75g of dark or milk chocolate, mix then set aside
    3. Add the white chocolate chunks to the other bowl and mix into the dough 
    4. Take a small amount of each dough and roll together in the palm of your hand to create a golf ball sized amount of dough. Place on the baking tray and flatten slightly with your hand. Each cookie should be about 3cm apart to allow for them to expand slightly 
    5. Place in the oven for around 10-12 mins and then leave to cool. The cookies will appear too soft when you get them out of the oven but as they cool, they will harden to become the right balance of crispy and chewy 
    6. Enjoy! Nic x 

    You can play around with this recipe as much as you like. Why not use raspberry and white chocolate or swap the above chocolate chunks around. 



    Bourbon Cheesecake  

    Bourbons have always been my favourite biscuit, especially when dunked into a tea! As I sat during my morning tea & biscuit ritual I thought to myself that these little beauties must have more to give…and hey presto, they really do!

    The base is crammed full of Bourbons and topped with a deliciously creamy malt chocolate cheesecake layer before being covered with lashings of Bourbon crumbs (I can’t get enough) and fresh whipped cream.

    This dessert is so easy to make and yet the results are DIVINE (I never use that word, but seriously) and would go down a treat at a feast with friends, summer party or when all you wanna do is sit in your pants and scoff a cheesecake – we’ve all been there. 

    Ingredients (makes one cheesecake, 23cm wide. Will serve 10-12): 

    • 275g Bourbon biscuits, crushed
    • 90g unsalted butter, melted
    • 500g full fat cream cheese
    • 300ml double cream
    • 80g icing sugar
    • 200g milk chocolate
    • 2 tbsp Horlicks 


    • 3 Bourbon biscuits, crushed
    • Whipped cream (pre-made or 200ml of double cream, whipped) 


    1. Start by mixing together the crushed biscuits and melted butter together until they begin to stick. Pour into a loose bottomed, 23cm wide tin and spread evenly across the bottom, flattening with the back of a metal spoon – you need a strong, smooth base which will hold in place
    2. Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
    3. Once the base has set, whip the double cream, use a hand whisk to do this (or electric if you like) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese, icing sugar, Horlicks and vanilla together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It may be slightly runny but don’t worry, this will change when you add the whipped cream
    4. Add the whipped cream to your cream cheese mixture and whisk briefly until all has combined, then add the melted chocolate and mix by hand until you have a thick, creamy chocolate cheesecake layer
    5. Spread on top of the biscuit base, smoothing with a palette knife and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4 hours
    6. Once removed from the fridge and fully set, remove from the tin and decorate with some crushed Bourbon biscuits and whipped cream or whatever you like really. Go crazy!

    Enjoy! Nic x 

    Like this recipe? Why not check out my Cookie Dough or Oreo Cheesecakes and don’t forget to follow on Instagram and Twitter


    Coconut Loaf Cake with Strawberry Chia Seed Jam 

    There’s been a coconut BOOM and I admit that I have 100% leaped onto this band wagon. 

    Though Bounty’s do not do it for me, and will only ever really remind me of my Grandad or the dread when it comes to the end of a Celebrations tub, I am loco about coco in a cake. This delicate, soft loaf cake resembles a Madeira but offers a beautifully light flavour of coconut which pairs really well with a sweet homemade jam. 

    The cake itself is also incredibly simple to make, and really versatile! If you’re not feeling jammy, you could easily top the cake with a lime or a lemon drizzle for a zesty twist. Just mix 4tbsp caster sugar with the zest of two limes or lemons and pour on top. Or why not throw about 125g of raspberries into the sponge mixture for a sweet, juicier treat. 

    As you can see by the below recipe, I opted for a homemade strawberry Chia Seed jam, something I’ve wanted to make for ages. I love making my own jam, it’s so much sweeter than shop bought and you can REALLY notice the delicious flavour from the British strawberries. This time I wanted to try something different so adapted Deliciously Ella’s recipe – I also had lots of Chia Seeds in my cupboard which I was struggling to use as quickly as I had liked. The seeds do give the jam a bit more bite but I don’t mind the texture at all – perhaps miss them out if you prefer yours smooth. 


    For the cake (prep time 20 mins, cooking 40mins) –

    • 175g unsalted butter, at room temp
    • 175g caster sugar
    • 175g self raising flour 
    • 3 medium eggs 
    • 70g desiccated coconut 
    • 1/2 tsp baking powder 

    For the jam (optional, see other tips above):

    • 400g British Stawberries 
    • 2 tbsp chia seeds 
    • 2 tbsp honey 


    Making the jam:

    1. I usually do this the night before so it has time to set/thicken. Chop up the strawberries and place in a saucepan with the honey over a low heat and let them simmer until the strawberries become soft. Once they have, remove from the heat and mash for a smoother consistency 
    2. Add the chia seeds and mix into the strawberry/honey mixture and place back onto the hob for a further 20 minutes, stirring occasionally so the mixture doesn’t stick 
    3. The honey, strawberries and Chia Seeds will have conjeeled together to form a thicker texture – it will continue to thicken after removing from the heat and during the cooling stage. Once cool, place in the fridge in an airtight container and leave overnight – the jam will keep for about a week 

    Making the cake:

    1. Preheat the oven to 175 degrees C and line a 2lb loaf tin. Place the butter and sugar into a mixing bowl and beat until pale and creamy. Next add the eggs and continue to beat until smooth and lump free – you can add a bit of flour to prevent the eggs from curdling too at this stage
    2. Gradually add the sifted flour, baking powder and desiccated coconut to the mixture and fold until all the mixture has combined and you have a smooth, creamy cake batter 
    3. Pour into the cake tin and place in the oven for around 30-40 minutes or until a cake tester/knife comes out clean and the cake is a beautiful golden brown colour 
    4. Leave to cool on a wire rack and serve with a generous dollop of your chia seed jam, yum! 

    NOTE: The cake will keep up to 3-5 days when kept in an air tight container and in a cool dry place 

    Don’t forget to follow me on Instagram and Twitter. Nic x