Custard Cream & Strawberry Swirl No Churn Ice Cream #Foodie Extravaganza

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Custard Cream & Strawberry Swirl No Churn Ice Cream 1

We’re in the middle of a heat wave here the UK and I’m loathing it. I’m not saying that I hate warm, sunny weather but when it’s this hot and humid and I have to work in a sweltering coffee shop with hardly any air-con then let’s just say it makes me down right miserable.

Custard Cream & Strawberry Swirl No Churn Ice Cream 2

With temperature reaching 30C here and with a humid feel to air also, it’s definitely not time for turning on the oven, so this no-bake, no heat involved kind of recipe is just what you need on day’s like this.

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After a long hot, exhausting day at work what better thing to come home to then a nice scoop of homemade ice cream. Cool, creamy, fruity ice cream, and another bonus, you don’t have to stand over a stove making the custard as this is a no-churn ice cream which means you can whip it up in a stand mixer and have it in the freezer within minutes.

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July’s #Foodie Extravaganza theme is Ice Cream, my contribution to the theme is my Custard Cream & Strawberry Swirl No Churn Ice Cream. Custard creams are, a very popular biscuit here in the UK, probably like Oreos are in the USA, there’s no stopping at just one, a couple are always required when choosing to eat these biscuits. A golden biscuit, with a custardy, vanilla flavoured filling, they are so scrumptious.

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Recently I came across custard cream spread which is heavenly, it’s just like eating the biscuit itself but just in a spread. I used this for the base of this ice cream, along with sweetened condensed milk, whipping cream and a trickle of pure vanilla extract. I crumbled up some custard creams and incorporated them into the mixture before freezing.

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I didn’t want it to be just a custard cream ice cream I wanted to add a little something extra too. Still addicted to all things strawberry I decided to add a swirl of blitzed up strawberries. The contrasting flavours work so well together, you’ve got a luscious rich and creamy ice cream base which is cut by a sharp and sweet strawberry blast. You wouldn’t think that this ice cream is no churn, it has the richness of any custard based ice cream.

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Sit back and relax with a scoop of homemade ice cream, you could even make yourself a little ice cream sandwich by spooning a little spoonful between a custard cream for the ultimate custard cream experience, if you love custard creams then with one bite of this you’ll have died and gone to heaven.

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Now let’s see what the other #Foodie Extravaganza bakers have created for July’s Ice Cream theme


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month – Camilla of Culinary Adventures with Camilla is hosting – she invited bloggers to come up with creative ice cream creations.

So during this first full month of summer, it’s all about ice cream. But that can include gelato, semi-freddo, and even popsicles. Go wild!

We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Here’s the Scoop!

Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
Tahini and Lemon Curd Ice Cream

by Sew You Think You Can Cook
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla

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  • 500 ml (2 cups) Whipping cream
  • 1 teaspoon Pure Vanilla Extract
  • 200 grams Custard Cream cookie butter
  • 397 grams (14 ounces) Sweetened Condensed Milk
  • 6 crushed Custard Cream biscuits,
  • 150 grams (6 ounces) Strawberries, blitzed into a puree


  1. Whip the cream and vanilla extract until soft peaks form.
  2. In a large bowl soften the cookie butter with a spatula then add the sweetened condensed milk and mix together thoroughly.
  3. Gently fold through the whipped cream and most of the crumbled custard creams and add 1/3 of this to a large freezable storage container. Drizzle over 1/3 the strawberry puree and swirl through using a skewer. Add another 1/3 of ice cream base then repeat with 1/3 strawberry pure. Finally add the remaining ice cream base and drizzle over the remaining puree and crumble over some more custard creams.
  4. Place in the freezer for up to 6 hours or overnight.


* Recipe adapted from What Jessica Baked

* This will last for up to one month in the freezer.

Blueberry & Orange Marmalade

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Blueberry & Orange Marmalade 1.jpg text

I don’t know about you but do you ever go through certain phases? I do, whether its food or a tv show I can’t stop watching, now I’ve got the preserving bug. I’ve always been interested in preserving but in the last week or so it’s really taken a hold. So much so that I’ve been scouring Amazon looking for books to bulk up my collection with.

Blueberry & Orange Marmalade 2

One of things that can be off-putting when it comes to making jams and marmalade is the quantities. It’s not so bad if you grow your own vegetables and fruits and have a glut to use up, but when it comes to buying fruit in bulk it can get expensive. I recently bought a book called The Complete Book Small Batch Preserving – Ellie Topp and Margaret Howard. This book is filled with jams, marmalade, sauces, chutney’s, pickles and condiments and the great thing about it is that the ingredients and yield size is a decent size, not too much or too little.

Blueberry & Orange Marmalade 3

From this recipe I gained three, 8 ounce jars plus a generous amount to spread on some toast and I didn’t need that many ingredients either. In the past I’ve encountered problems with setting and knowing whether it had reach setting point or not. I watched various methods of testing for setting point on Youtube and now have mastered it. My marmalade set beautifully and by gees it tastes gorgeous.

Blueberry & Orange Marmalade 4

To test for setting point I use a very simple method. Once you reach the time in the recipe where it say’s it should be set then I start testing at regular intervals. Grab a cold, metal dessert spoon and dip it in your pan, if the juices run of in drips then it’s not ready, if it falls off in a sheet, where it drips of together then it’s done. Here’s the link to the video I watched to see this method in action CLICK HERE

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So this marmalade, blueberry and orange. It’s divine, not too sweet but just the right amount of sweetness. Strands of both orange and lemon peel streak throughout the vivid bluey purple marmalade made by juicy blueberries. A touch of cinnamon can be found as well as citrusy notes. All in all it took me around 1 hour to have this made and jarred, I enjoyed it warm on a nice slice of crusty bread.

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Whatever way you enjoy marmalade this one of worth a try, if you like marmalade and if you like blueberry jam then this is a marriage made in heaven. Make the most berries like I am and preserve some of summer’s produce to enjoy on a gloomy and not so summery day.

Blueberry & Orange Marmalade 7

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Yields – Three, 8 ounce Jars (plus a tablespoon or two)


  • 1 Large orange
  • 1 Large lemon
  • 500 ml (2 cups) Water
  • 1 Cinnamon stick
  • 400 grams (2 cups) Fresh or frozen blueberries
  • 400 grams (2 cups) Caster sugar


  1. Squeeze the juice from both the orange and lemon into a bowl and set aside. Remove any pulp and pith and thinly slice the rinds. Place the rinds, water and cinnamon into a large saucepan or preserving pan. Bring to a boil over a high heat, reduce the heat, cover and boil gently for 25 minutes or until the rinds are very tender.
  2. Remove from heat and discard the cinnamon stick then add the blueberries and both orange and lemon juice. Return to the boil, cover and boil gently for 10 minutes.
  3. Add the sugar, return to the heat, uncovered and boil rapidly until mixture forms a gel. This should take around 20-30 minutes, but keep a close eye on it.
  4. Spoon into sterilized jars place a wax disc on top, seal and leave till cold and label.


* Recipe adapted from The Complete Book Small Batch Preserving – Ellie Topp & Margaret Howard

* Keep the opened jars in the refrigerator.

* Keep in a cool, dry place away from direct sunlight.

Southern Spiked Blueberry Coffee Cake

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Southern Spiked Blueberry Coffee Cake 1


It’s pretty evident that I love cake, seeing as just about every other recipe I bake is a cake of some sorts which is why I’m a member of The Cake Slice Bakers. We’re a bunch of cake loving ladies who each year vote on a cake based book to bake our way through. Each month we are given a choice of four recipes to choose then on the 20th of each month, or my case the day after reveal our chosen recipe on our respective blogs.

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Summer produce has just kicked off and I’m making this year, the year to make the most of sweet, juicy seasonal produce. Sticking with the berry theme I choose a blueberry coffee cake from June’s selection and as soon as I saw those juicy berries bursting from cake I was hoping it was going to be good.

Southern Spiked Blueberry Coffee Cake 3

Thank goodness for improvisations, last minutes additions that you think will give a little extra oomph to what you presume is going to be a great cake. Turns out the small additions I added to this coffee cake saved it from being bland and pretty much boring. Instead this cake is fragrant from a truly southern staple, bourbon.

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Spying a little bottle of Jim Beam Bourbon in the cupboard I thought what a great idea it would be to add some southern liqueur to a recipe from a southern baking book. Seeing this recipe is from the south and all, what better ingredient to use than a splash of bourbon. Along with a splash of Pure Vanilla Extract the flavour of the cake is slightly malty with a heady note which is cut through with the lightness of vanilla.

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Apart from adding additional ingredients to this coffee cake I switched flaked almonds for pecans to grace the top of this cake. To be truthful baking from this book hasn’t wowed me or given me any recipes that I’d want to bake again so I’m itching to get rid of this and bake from another. I keep hoping that the next recipe I chose will be better than the last, I’m not saying it’s bad book because it’s not, there are plenty of lovely looking cakes in the book, maybe I just keep choosing the bad ones.

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A tender coffee cake like this cake be eaten any time of day, for breakfast, as snack and as an afternoon treat. To amplify the honey sweet tones of the Bourbon why not enjoy a slice with a small tipple of Bourbon over the rocks, it would make for a relaxing summer time treat.

Southern Spiked Blueberry Coffee Cake 7

Now let’s check out what the other dedicated Cake Slice Bakers chose to make from June’s selection, and as always if your interested in joining then leave me a comment letting me know, we’d love to have you.




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Yields – One, 9 – inch round cake


  • 1 Large egg
  • 250 ml (1 cup) Buttermilk
  • 3 tablespoons Rapeseed oil
  • 4 tablespoons Jim Beam Bourbon
  • 1 teaspoon Pure vanilla extract
  • 240 grams (2 cups) Plain flour
  • 125 grams (1/2 cup) Caster sugar
  • 2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 100 grams (1 cup) Blueberries
  • Handful Pecans, roughly chopped


  1. Pre-heat the oven to 200C (400F) and grease a 9-inch round springform cake tin then line with parchment paper, set aside.
  2. In a medium bowl, whisk together the egg, buttermilk, oil, bourbon and vanilla extract. Set aside.
  3. In a large bowl combine the flour, sugar, baking powder and the salt. Set aside.
  4. Add the wet ingredients to the dry, mixing until just combined. Toss the blueberries in a tablespoon of flour and gently fold through the batter.
  5. Spoon into the cake tin and sprinkle the chopped pecans on top. Bake for 30-50 minutes or until a cake tester comes out of the centre clean and the top is golden brown.
  6. Leave on a wire rack for 20 minutes then release the clasp of the pan and leave to cool completely.


* Recipe adapted from The Southern Cake Book – Southern Living

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.