Mint Matcha Ice Cream

There's a heatwave taking place in the UK at the moment, which means it's unbearably hot outside. So we imagine, like the vast majority of the UK right now, including us here at British Bakeware HQ, you're trying to cool down in any way possible. You've opened every window and door, you've turned on every fan you can put your hand on, but there's no better or tastier way to cool down than with some Ice Cream and we have a fantastic Mint Matcha Ice cream recipe from the very talented baker Diana from Little Sunny Kitchen to share with you today. This recipe is really simple and quick to make, and can be easily made at your home.

For the people unsure on what Mint Matcha is, it's shade-grown tea leaves that have been grown for 3 weeks before harvest, and has had the stems and veins removed when processing. Mint Matcha has a very refreshing flavour which is perfect when the weather is the hot! As well as having a refreshing flavour, matcha is incredibly healthy, it contains a high level of antioxidants, boosts your metabolism and increases your energy levels. It's also worth mentioning that it fights cancer and helps burn fat. It would be silly, not to start incorporating this into your diet. 

If you're interested in making this refreshing ice cream, then you can follow the recipe here from Little Sunny Kitchen. Diana is an incredibly talented baker and her blog is certainly worth taking a look at! 

If you're thinking about making this refreshing treat, you may be interested in the items below...


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8 Inch Round Cake Tin
£6.05 inc V.A.T.
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Wimbledon officially begins on Monday 27th June, and you know what that means... its strawberries and cream time! How about trying something different to your regular strawberries and cream and have a go at making these cute Strawberries and Cream Cupcakes instead!

These delicious little Strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. They're the perfect little treat to have at your dinner parties or to enjoy whilst you're cheering on Andy Murray at Wimbledon. 

This delicious recipe and image can both be found on the BBC Good Food website!


  • 200g/7oz unsalted butter, softened 
  • 200g/7oz caster sugar 
  • 4 free-range eggs 
  • 200g/7oz self-raising flour
  • 4 tbsp good-quality strawberry jam 
  • 250 ml/9fl oz lightly whipped double cream 
  • 250g/9oz strawberries, hulled 
  • Icing sugar, for dusting 




Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

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12 Cup Muffin Tray
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Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!

If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.

The original recipe can be found on the Martha Stewart website


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan 
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup low-fat buttermilk 
  • 1 cup fresh strawberries, hulled and finely chopped 
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened


Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.


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9 Inch Round Cake Tin
£7.42 inc V.A.T.
24cm Springform Cake Tin
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Strawberry Cheesecake

If you're thinking of throwing a summer dinner party, this Pink Strawberry Cheesecake is the perfect desert to have as an impressive centrepiece!

From the talented bunch at BBC Good Food we bring you this scrumptious cheesecake recipe! It's the perfect way to end a meal or to have as a treat at your summer dinner party! Don't be put off with the amount of steps it takes to make this fantastic, believe us, it's worth the hassle! You won't have tasted anything that can compare to it!

This delicious recipe can be found on the BBC Good Food website!

Photo by AnneCN (view original here)



For the Base

  • 200g digestive biscuit
  • 100 unsalted butter, melted

For the Filling 

  • 3 sheets of leaf gelatine
  • 142ml carton single cream 
  • 300g full-fat soft cheese
  • 100g golden caster sugar
  • finely grated zest of half a lemon
  • 3 tbsp lemon juice
  • 300g strawberry, hulled and chopped 
  • 142ml carton whipping or double cream
  • 1 medium egg white 

For the Sauce

  • 250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate 
  • finely grated zest of half a lemon 
  • 3 tbsp lemon juice 
  • 2 tbsp golden caster sugar, or more to taste


Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. 

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. 

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries. 

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set. 

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender. 

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead). 

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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While it may not be very sunny outside at the moment, this recipe is sure to give you a taste of summer! Complete with a burst of blackberry and bramble jam, this sandwich cake is the perfect showstopper for your lunch or tea party, if you're looking for a more creative take on the traditional cream sponge. 

Luckily, although this cake packs more of a punch in terms of taste and visual appeal, it's still very simple to make. All you'll need to whip up this marvellous creation are two round cake tins, some baking parchment, a whisk, and our easy-to-follow recipe from BBC Good Food!


For the Cake:

  • 200g of softened butter 
  • 200g of golden caster sugar 
  • 200g of self-raising flour 
  • 50g ground almonds 
  • 2 eggs and 2 yolks, beaten 
  • 2-4 tbsp of milk
  • A 150g punnet of blackberries

For the Meringue:

  • 2 egg whites 
  • 100g of golden caster sugar, with extra to dust 
  • 2 tbsp of flaked almonds 

For the Filling:

  • 200ml of lightly whipped double cream 
  • 4 tbsp of bramble jelly 

Step 1 - Line your tins with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3

Step 2 - Mix all of your cake ingredients (except the blackberries) and half the milk in a bowl. Once the mixture is creamy and well-combined, stir in a 100g of blackberries, and add in extra milk if the mix needs to be loosened.

Step 3 - Divide the mixture between two cake tins, making sure that the tops are level.

Step 4 - Whisk the egg whites in a clean bowl, adding in the sugar a spoonful at a time until the mixture is thick and glossy.

Step 5 - Spread the meringue mixture onto one of the cakes, then sprinkle with flaked almonds and another dash of sugar.

Step 6 - Bake both cakes for 40mins, before removing the cake without the mixture and setting it aside.

Step 7 - Bake the cake with the meringue for a further 30mins, before removing from the oven and setting aside.

Step 8 - Remove the cakes from the tins, and leave them to cool further on a wire rack, before pealing off the baking paper.

Step 9 - Once cooled, spread the plain cake with cream, right up to the edges, before spooning over the bramble jelly.

Step 10 - Place the meringue cake on top (meringue side up) to create a sandwich, then use the remaining blackberries to decorate.

Products You May Find Helpful

10 Inch Round Cake Tin
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