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.

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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.

Strawberry n White Choc Chunk Blondies #CreativeCookieExchange

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Bits and pieces is the main topic of conversation today and strawberries. Ever since buying my first strawberry punnet a week or so ago I’ve bought four more. I can’t enough of them. Summer means strawberries for me and other berries, but firstly I’m making the most of strawberries.

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I made these creamy and oh so dreamy Strawberry n White Choc Chunk Blondies for June’s #Creative Cookie Exchange, the theme for this month is ‘chips, chunks or bits, think choc chips, nuts, fruit, crisps, pretzels ect. (you can see what the other bakers made at the end of post) I chose to use chunks, white chocolate chunks and tiny pieces of fresh strawberry.

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When baking with fruit you have to be careful that they don’t leak too much water, making whatever your trying to create inedible. It’s happened to me and I’m sure it’s happened to you too. To avoid this I tend not to use too much fruit and chop it into smaller pieces. Which is what I did with the strawberries in these creamy white chocolate blondies. Little nuggets of scarlet strawberries peak from the pale crumb and give the right amount of sweet strawberry flavour without making them too watery.

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I love love love brownies and have perfected the perfect brownie recipe and I think this blondie is one of the best recipes out there. This is an actual blondie. The blonde version of a brownie, fudgy cake, not a dry crumb in sight and scrumptious. Don’t get me wrong I’ve baked quite a few nice blondies and even have the recipes on here too, but they are kind of verging on the cookie bar side of things.

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You see, brownies contain milk or dark chocolate that has been melted and added into the batter but most blondies don’t contain melted chocolate in the base. That’s where these come in as they do!

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White chocolate get’s a melted along with butter which then in turn get’s incorporated with the other ingredients creating a very creamy, heavenly, fudgy textured cake, basically a blonde brownie. I tweaked the original recipe by adding more white chocolate chopped into big chunks. Along with the strawberries you end up with a strawberry and cream flavoured blondie. So delish.

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This is great summery spin on a traditional blondie and one that I wanted to recreate with a different fruit. Fancy blondies but want to bake seasonally at the same time, well then this is the recipe for you. Try it and tell me it doesn’t taste like a big bowl full of sweet strawberries and cream.

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Now lets see what the other #Creative Cookie Exchange Bakers baked for June’s theme of Chips, Chunks or Bits.

The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

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 Yields – 16 Pieces


  • 150 grams (5 ounces) White chocolate, chopped
  • 75 grams (1/3 cup) Unsalted butter, cold and cubed
  • 40 grams (2/3 cup) Golden caster sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 120 grams (1 cup) Self raising flour
  • Pinch of Maldon sea salt
  • 80 grams (1 cup) Strawberries, roughly chopped
  • 70 grams (2 1/2 ounces) White chocolate roughly chopped


  1. Pre-heat the oven to 175c (350F), grease and line a 8 x 8 inch baking tin, leaving enough parchment paper hanging over the sides enabling you to pull it out easily. Set aside.
  2. In a bowl set over a pan of simmering water add 150 grams (5 ounces) White chocolate along with the butter stir constantly until melted.
  3. Add to the melted butter and chocolate the sugar and stir to combine. It may separate but that’s ok.
  4. Whisk in the eggs and vanilla then fold through the flour and salt until just incorporated. Fold through the strawberries and white chocolate and spread into your baking tray.
  5. Bake for 30-35 minutes or until a cake tester comes out clean. Leave to cool in the tin before removing and slicing.


* Recipe adapted from Love and Olive Oil

* To slice these neatly refrigerate over night.

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

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

Damson Jam

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I love jam, all flavours whether it’s store-bought or homemade I can’t resist it. Spread it on hot croissants, brioche, swirl through porridge, sandwiched with  peanut butter or my favourite on good crusty bread, it’s my favourite way to eat it. Sometimes simple things are better.

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Speaking of simple things, like most jam recipes this one is very simple and easy to prepare, however you do need to prepare the damsons in advance by leaving them to macerate in the sugar and lemon juice refrigerated for up to 2 days before you make the jam. Once its had it’s two days in the fridge and is ready to be used simply put them into a preserving pan, add some Amaretto and bubble away. Macerating the jam makes the flavour more concentrated and intense.

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I adore the smell and taste of Amaretto and added a decent amount, 3 tablespoons to be exact. Use as much or little as you like. It’s there to bring out the fruitiness of the fruit. To test for the setting point I use a thermometer. I find this method more accurate and this way your always going to have a jam that sets. Damson Jam 4

When we first viewed our house the little tree outside it had a few round, purple hued fruits hanging from it. Originally I thought them to be plums but when they started fruiting this year they we so much smaller than regular plums and darker too. We tried a couple and found them to be really tart and sour. Our investigation began!

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I fell in love with our home as soon as we saw it and I’m so delighted to have a lovely tree bearing fruit in the garden. We’ve seen it blossom in beautiful little pink flowers this past spring then gradually fruits began to develop on the tree. How exciting!

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We googled different types of plums and found out that we had a damson tree in the garden. These smaller than average plums are in prime season during late August, early September and are a deep purple shade. A tad too bitter to eat as they are, they are however perfect to bake with and what better way to put them to good use then make jam.

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The book this recipe is from in The Blue Chair Jam Cookbook – Rachel Saunders. If you like making jam both classic and ones with slight twists then I highly recommend this book. It’s listed in seasons and month’s for each chapter and it filled with delicious recipes. Marmalade and jams both in such mouth-watering flavours will make you wanting to try each and everyone. It’s a real jam lovers book.

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While making this tart preserve I forgot how much I love making jam. I was fortunate enough to get my preserving pan from my mum and recommend you seeking one out if you enjoy canning and preserving. The smell, the soft gentle bubbling of fruit and then the taste of freshly made jam is somewhat indescribable.

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Making jam is perfect for rainy, quite days. You can lose yourself in the soft simmer of jam and ponder on what to use it for other than smearing it over a nice slice of bread. I’ve already bookmarked a portion of this precious preserve for a scrumptious recipe, stay tuned to find out what it will be. For now I’m going to enjoy my ruby-red jam on a nice slice of sourdough, yum!

Damson Jam 10


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Yields – Six 225 grams (8 ounce) Jars


  • 4 1/2 pounds Damsons (pitted)
  • 1 1/2 pounds Caster sugar
  • 100 ml (1/2 cup – 5 teaspoons) Freshly squeezed lemon juice
  • 3 tablespoons Amaretto liqueur


  1. Place the pitted damsons along with the sugar and lemon juice in a large container with a tight-fitting lid and leave to macerate in the fridge for up to 48 hours.
  2. Place damsons with all the juices and sugar into a preserving pan followed by the amaretto and bring to a boil. Simmer until you reach setting point 105C (220F). Keep on stirring frequently to make sure the sugar doesn’t catch on the bottom of the pan.
  3. Transfer to sterilized jars and seal.


* To sterilise my jars I soak the jars and there lids in very hot soapy water for around 10-15 minutes. I then rinse them of under hot water and set them and the lids on a baking tray. Place them in a 160C, 140C(fan), 320F for 10 minutes to dry out. Be very careful not to touch the inside of any of the jars throughout this process as this will de-sterilise them.

* Recipe from The Blue Chair Jam Cookbook – Rachel Saunders

* This Jam will last unopened for up to one year.

* Once opened store in the fridge for up to one month.