homemade vanilla ice cream


Creamy vanilla ice cream, drizzled with chocolate sauce and topped with a traditional Flake. What a treat — and all without blowing your Syns budget!
About Time

Total Time 10 minutes plus 3 hours 20 minutes freezing


2 x 160g pots fat-free no-added-sugar vanilla yogurt
500g fat-free natural fromage frais
5 level tbsp sweetener granules
1 tsp vanilla extract
4 waffle cones (see tip), to serve
4 level tsp chocolate dessert sauce, to serve
4 Cadbury 99 Flake Minis, to serve


Mix the yogurt and fromage frais together in a large bowl. Stir in the sweetener and vanilla extract, pour into a freezer-proof container and freeze until firm but not rock hard (about 1½ to 2 hours).
Spoon the ice cream into your food processor (or cut it into chunks and add those to the food processor if that’s easier). Whizz to a thick, slushy purée, then return to the container and freeze again. Repeat this process two more times at 1- to 2-hour intervals, then return to the freezer and freeze until hard. (You could also make this in an ice-cream maker.)
To serve, remove the ice cream from the freezer and leave at room temperature until it’s soft enough to scoop. Add a scoop to each cone, evenly drizzle over the chocolate sauce and poke in the Flakes to serve.

This recipe makes 20 x 40g scoops, so thereʼs plenty left for another day. And if you swap the waffle cones for regular ones, youʼll save 2 Syns per ice cream.

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