Summer desserts made

with delicious ice cream!


Have fun with your family and give these three mouth-watering recipes a try…


Apple Tart Tatin



4-6 apples, peeled, cored and quartered

150g butter

125g caster sugar

Juice of 1 lemon

150g flour

2 eggs yolks

1 tub of Clotted Cream ice cream.



  1. Preheat the oven to 200°C.
  2. First of all, make the pastry. Combine the flour, 100g of the sugar and 100g of the butter together in a food processor until it resembles breadcrumbs. Add the egg yolks and combine until your pastry cleans the bowl. Wrap in cling film and chill for 30 minutes.
  3. Meanwhile, heat the remaining butter in an ovenproof frying pan. Add the sugar and lemon juice and add the apples when the sugar has melted. Coat the apples evenly in the syrup and then carefully arrange in the pan, cut side up.
  4. Roll out the pastry to cover the apples, trim, prick with a knife two or three times and place in the oven and bake for 20 minutes, then reduce the heat to 170°C and bake for another 20 minutes.
  5. Remove from the oven, run a knife around the edge, leave to rest for a few minutes, turn over carefully onto a serving plate. If any pieces of apple remain in the pan, gently replace them onto the tart.
  6. Serve warm with a delicious dollop of Clotted Cream ice cream.


Lockdown swapsies: This recipe would work very well with bananas for a lockdown tart tatin. For extra flavour, try adding in a pinch of black pepper to spice up the caramelised banana.


Strawberry Shortcake



175g butter

75g caster sugar

75g flour

Tbsp fine semolina

500g strawberries

Extra strawberries for making the coulis

Juice of 1 lemon, 
icing sugar for dusting

1 tub of Dairy Vanilla Ice Cream or Clotted Cream ice cream



  1. Preheat the oven to 160°C.
  2. First make the shortbread biscuit. Soften the butter in a food processor or with a wooden spoon and cream together with the sugar. Add the flour and semolina and mix together. Divide the mixture in two. Using your fingers, press the shortcake mixture into a round tart tin or ring and repeat the process. Prick the shortcakes with a fork and score eight portions in each with a knife. Place in the fridge to cool.
  3. Hull and quarter the strawberries and place in a bowl with lemon juice. Reserve a handful of the strawberries and blend with some lemon juice until smooth, pass through a sieve and reserve.
  4. Bake the shortcakes for around 30 minutes. Once golden brown, remove from the oven and allow to cool. Remove from the tin and cool on a wire rack. Place one shortcake base on a serving plate. You can score it again if you need to, which will make it easier to serve.
  5. Arrange half the strawberries on top, drizzle over a little juice and a drop of coulis and place the other shortcake on top. Add the rest of the strawberries and coulis, sprinkle with icing sugar and serve with Dairy Vanilla Ice Cream or Kelly’s of Cornwall Clotted Cream ice cream.

Lockdown swapsies: Instead of making shortbread, try using homemade banana bread, or crumbling biscuits into the jar for some texture. If you don’t have fresh strawberries, try bananas or blueberries. Rather than making a coulis, use strawberry jam



Red Berry Fruit Crepes



400g strawberries

400g raspberries or a combination of other red fruit

50g caster sugar

Juice of 1 lemon

Dash of port (optional)

2 eggs, 200g flour, 600ml milk, 50g butter, melted

Clotted Cream ice cream



Crepes or pancakes are really easy to make. A good tip is to practise a few times before you begin making them for real. You will have plenty of batter to waste one or two if they become a disaster! The trick is to make sure you always have enough melted but not burned butter in your crepe pan and the temperature remains constant.


  1. Quarter the strawberries and place in a bowl with the other fruits, pour over the port (if using), lemon juice and caster sugar and leave to steep while you make the pancake batter.
  2. In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the flour and milk and beat together with the melted butter for a minute or so or until you have a thick but easy to pour batter.
  3. Have ready a warm plate in the oven to place the finished pancakes on to keep them warm if you wish, dusting each with a little caster sugar as you place them.
  4. Melt a knob of butter in a non-stick frying pan and heat on a moderate flame. Using a little of the batter mix, test the temperature and your pancake flipping skills and modify accordingly. When ready, use a ladle or small jug to pour out a little batter into the pan, and cook each pancake for about a minute on each side. If you don’t wish to flip each one, make slightly smaller ones and use a spatula to turn.
  5. Fold the pancakes twice to make an open parcel. Fill 2 parcels with fruit per person; sprinkle over a little more fruit.
  6. Serve with Clotted Cream ice cream and a dash of the fruit juices.



Recipes by Kelly’s Chef, James Strawbridge



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