If you’re looking for summer holiday activities for kids, join us each week as we upload a free recipe and fun downloadable activity to make this summer holiday a great one!
We’re kicking off the holidays with our very own soft scoop ice cream recipe. Delicious on its own, or served with a slice of homemade chocolate rainbow blondie from our kids baking kit range. Once you’ve finished baking, turn your old baking kit box into your very own puppet theatre with the free printable below!
Once you’ve finished baking don’t throw out your baking kit box. Give it a new lease of life with our free printable to turn it into a shadow puppet theatre!
Honeywell Biscuit Co Shadow Puppet Theatre
We’re big on recycling and what better way than to turn your old baking kit box into something new! This weeks’ make is how to create your very own puppet theatre. With easy to follow visual instructions and a template built in too. Help Crunch and Crumb create their very own story at home. As always, we’d love to see you making along with us, so be sure to tag us @honeywellbiscuitco or use #honeywellbiscuitco
Creating the perfect soft scoop ice cream, doesn’t require an ice cream maker, there we said it. The trick with homemade ice cream is not letting the mixture freeze into solid chunks of ice. How do you do this you might ask? Will I need to pull it out of the freezer every 2 hours and stir to break it down? Absolutely not! Life is short, and kids attention spans are even shorter. Our ‘no churn’ ice cream does all the hard work, before it even goes into the freezer. Whisk the ingredients together first (don’t scrimp on this stage, set the whisk to medium and go all out!) to create lots of glorious volume that will prevent ice crystals forming and creates a silky smooth ‘soft whip’ that would rival the best ice cream truck in town.
You Will Need
397g Condensed Milk (1 can)
600ml Double Cream
1 tbsp Vanilla Extract
Freezable contained with lid
Ice Cream Cones
Sprinkles, smarties, fudge pieces, chocolate etc.
Pour the condensed milk, double cream and vanilla extract into a bowl.
Beat with an electric whisk on a medium speed for 10-12 minutes until the mixture has thickened up to hold its shape. It will leave a defined dent if you run a finger, sorry spoon through it.
Once light and fluffy, transfer into a freezable container and pop in the freezer until set. 6 hours of freezing gives you a soft scoop ice cream, that is perfect for serving in a bowl.
12 hours freezing (overnight) is great for ice cream served in a cone and topped with sprinkles!
If you enjoyed week 1 of our summer holiday series make sure to check out: