m+ plate: easy homemade frozen Treats for the whole family

Zero faff. No machine. Just joyfully simple, summery treats the whole family will love — baby included.

Whether you’re soothing sore gums or treating yourself after bedtime, these three no-churn recipes are sweet without the stress.

You don’t need an ice cream maker or even much time — just a freezer, a whisk (or blender), and a little space. We’ve covered everyone from grown up desserts to treats for little ones including teething babies.

For Grown-Ups: Nigella’s No-Churn Matcha Ice Cream

Elegant bitterness meets condensed milk sweetness in this quietly sophisticated dessert.

Recipe by Nigella Lawson From ‘Simply Nigella: Feel Good Food’

You’ll need:

• 150ml condensed milk (approx. half a tin)

• 300ml double cream

• 2 tbsp Izu Matcha green tea powder

Method:

1. In a large bowl, stir the condensed milk to loosen it.

2. Add the cream and whisk until it begins to thicken.

3. Add the matcha powder and whisk again until fully combined into a soft, whipped green cream.

4. Decant into a freezer-safe container and freeze overnight.

5. Remove from the freezer 10 minutes before serving to soften slightly.

For Little Mouths: Strawberry, Beetroot & Apple Lollies

Soft, hydrating and gum-soothing, these naturally sweet lollies are a brilliant zero-sugar option for babies and toddlers. Just blitz and freeze.

Recipe by Annabel Karmel From Annabel Karmel

You’ll need:

• 50g cooked beetroot (peeled and diced)

• 70g strawberries (chopped)

• 50ml apple juice

Method:

1. Add all the ingredients to a jug.

2. Blend with a stick blender until completely smooth.

3. Pour into small lolly moulds (makes approx. 6).

4. Freeze for at least 6 hours or overnight.

For Everyone: Raspberry Ripple Meringue Gelato

No churn, no stress, just a swirl of pink raspberry purée and crunchy meringue. The kids will love it and grown-ups want seconds.

Recipe by The Meringue Girls From ‘The Meringue Girls Cookbook’

You’ll need:

• 350g raspberries (plus extra for serving)

• 3 medium free-range eggs

• 100g golden caster sugar

• 300ml double cream

• Leftover broken meringue pieces (the more the better!)

• (Optional) Melted dark chocolate for drizzling

Method:

1. Mash 150g of the raspberries with a fork or blitz until smooth. Set aside.

2. Line a 1-litre loaf tin with cling film, leaving plenty of overhang for easy removal.

3. In a heatproof bowl over a pan of simmering water, whisk together the eggs and sugar using an electric whisk for around 10 minutes until the mixture is thick and doubled in volume.

4. Remove from heat and continue whisking until cool.

5. Separately, whip the cream until it just holds its shape.

6. Fold the egg mixture into the cream gently.

7. Fold in the crumbled meringue.

8. Pour a little raspberry purée into the base of the tin, then layer the cream mixture and swirl in the remaining raspberry.

9. Freeze for at least 5 hours or overnight.

10. To serve, let soften slightly and either slice or scoop. Add melted chocolate if desired.

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