Welcome to New Forest Ice Cream

We manufacture and deliver a range of luxury ice cream flavours and tempting wrapped goods
which we deliver to businesses nationwide
01590 647 611

Generations of Experience in every Bite

New Forest Ice Cream was founded in 1983 by Lawrie and Sue Jenman. With dedication from all the family, together with a growing, highly skilled and dedicated team, they manufacture consistently top quality, great tasting luxury ice cream for customers nationwide. 

Call us today to find out more about stocking our tempting range of delicious treats.

Forest News

Forest News

By Christina Veal 20 Sep, 2017

With the number of celebration days and national weeks at an all-time high, you, like us could be forgiven for overlooking some of the more obscure events. One I am sure you wouldn’t want to miss however, is National Cupcake Week ! Celebrating all the great things about this much-loved bitesize family treat, this week (18th – 24th September 2017) is sure to be a favourite, and offers another excuse to whip up a tray of your own, deliciously sweet cupcakes.

 

According to reports, the first mention of a cupcake was in 1796 when a recipe for a ‘light cake to bake in small cups’ was added to the first known cookbook called ‘American Cookery’ by author Amelia Simmons, published in Connecticut. Since this date there has been literally hundreds of thousands (excuse the pun) of variations to this time old recipe. As I’m sure you would expect, one of the most popular methods for us combines a wonderfully light, cupcake base with our indulgent Mint Choc Chip ice cream, but you can use any flavour you like. Here’s a quick and simple recipe which we just love.

 

Ice Cream Cupcakes:

Ingredients

For the cupcakes For the ice cream filling

Makes: 24 1 x 1ltr tub New Forest Ice Cream

60g good quality (70%) cocoa powder Mint Choc Chip (or your favourite

4 or 5 tablespoons boiling hot water flavour)

175g unsalted butter, softened Your favourite frosting

175g caster sugar

120g self-raising flour

1 level teaspoon baking powder

3 eggs

 

Method

1.    Preheat the oven to 200 degrees C / Gas mark 6. Line 2 - 12 hole bun trays with colourful paper cases.

2.    Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.

3.    Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.

4.    Place the cooled cupcakes on a piece of greaseproof paper. Cut a second piece of grease proof paper of the same size to line your freezer.

5.    Use a small knife to cut a large circle, about the size of a £2 coin in the top of the cupcake. Cut almost down to the bottom of the cake and then lift out the cut section. You should ideally end up with a cone shaped piece of cake. Slice the cut section into a flat disk (to make room for the ice cream filling)

6.    Working on 3-4 cupcakes at a time, filling with 1-2 tablespoons of New Forest Ice Cream Mint Choc Chip Ice Cream, and placing the disk back on the top. Now place in the freezer to prevent the ice cream from melting. Leave in the freezer for around 4hrs before serving.

7.    When ready to enjoy , frost the top of the cupcakes with your favourite frosting and serve immediately.

 

This recipe has been adapted from one written by Dorothy Kern. More information can be found here: www.crazyforcrust.com/ice-cream-cupcakes

By Christina Veal 04 Sep, 2017

As many will have seen, we are delighted to have received recognition from the Guild of Fine Foods in this year’s Great Taste Awards for three flavours from our ever-expanding range. With our Gin & Pink Grapefruit Sorbet, made from gin produced at a local Hampshire distillery, our Dairy Coconut Ice Cream picking up one gold star and our new Lime and Coconut Sorbet being awarded two gold stars, we really are over the moon wi th the results and excellent judges’ feedback in 2017.

We’re equally proud to say that this year marks the sixth consecutive year that we’ve had our flavours recognised in the awards that are often regarded as the most prestigious in our industry. In fact, in 2017 there were almost 12,500 entries to the Great Taste Awards, of which just 25% received one star and less than 8% received two stars! The judging is based solely on flavour, texture and appearance and conducted by a panel of some our country’s most demanding independent food critics, chefs, restaurateurs and journalists. It is truly great to have approval and acknowledgement for many of our most popular varieties of ice cream and sorbet. Why not try one of our new award winning flavours next time you’re looking for a delicious family treat?

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Over 40 Delicious Flavours to Choose From 

Our huge selection of flavours ranges from traditional vanilla to salted caramel and honeycomb swirl. Delicious served on their own, or alongside our range of mouthwatering desserts, you can be certain that New Forest Ice Cream will be a hit with old and young alike.
Our tasty sorbet range is packed full of flavour, and makes a delightful alternative dessert at the end of a larger meal.

Lollies, Cones & Wrapped Goods

Impulse Range

Individual Ice Creams & Wrapped Goods 

Our impulse range includes a fabulous selection of tempting frozen goods, including our range of Supremes made using real Belgian chocolate, as well as refreshing frozen lollies that the kids will love. Browse our impulse range now,
or for more information
contact us today.
For luxury ice cream, delivered nationwide, contact
New Forest Ice Cream
Call 01590 647 611
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