No-Churn Mango Blueberry Ice Cream

If you've never made no-churn ice cream before then you are in for a huge surprise. This is one of those ridiculously simple recipes that will keep you coming back for more. All you need is heavy cream and condensed milk, plus a flavour booster; in this recipe it's mangoes and blueberries. The texture is creamier than store-bought and nobody will believe you made it without an ice cream maker. No-churn ice cream may possibly be the best thing out of the kitchen since sliced bread.

Ingredients
• 1 1/4 cup heavy whipping cream, chilled
• 1/2 cup sweetened condensed milk
• 1 fresh mango, finely diced (about 1/2 cup)
• 1/2 cup blueberry compote* (or substitute with jam)
*1/2 cup frozen blueberries + 2 tablespoons water + 1 tablespoon sugar boiled together into a thick syrup.

1. In a cold bowl, whip the cream on medium-high speed until it forms medium-stiff peaks. 
2. With a spatula, gently fold the condensed milk into the whipped cream until well incorporated. Add the mango and distribute the diced pieces with a few gentle folds. 
3. Pour half the mixture into a freezer-safe container. Drizzle dollops of the blueberry compote over the cream, reserving half of it for topping. Pour in the remaining cream mixture and repeat the blueberry dollops. Swirl a knife or chopstick through the mixture to distribute the compote throughout (it also makes it look pretty). 
4. Freeze for 6 hours then scoop, serve and enjoy!

Oh My Stars! Deco Roll Cake

Roll cakes (or jelly roll cakes) are a traditional dessert that usually makes you think of Grandma but not when it gets a hit of cuteness! Deco roll cakes are très popular in Japan and they're surprisingly not that difficult to make. The key is to keep the pattern simple for the novice deco roller. I created a star-patterned cake for my first try and I must say it turned out pretty kawaii.

Ingredients
• 6 eggs
• 1 1/8 cup sugar
• 1 1/2 cup flour, sifted with 1 1/2 teaspoon baking powder
• 1 1/2 tablespoon water
• a few drops brown food colouring
• whipped cream (about 2 cups)
• star template* (click to download)
*A note about the template: The pattern has been designed as a tiled repeat meaning you can print several pages and tape the edges together without a disruption in the pattern. You may wish to do this if you want to fill your whole cake pan with the pattern.

1. Preheat your oven to 375°F. Line a walled 11x17" pan with parchment paper, placing your star template underneath the parchment.  
2. With a mixer, beat the eggs on high speed until foamy. Add in the sugar gradually and continue beating on high until thick and almost doubled in volume. 
3. Slowly add in the flour mixture and incorporate with a spatula. Add in the water once the batter is almost fully incorporated. 
4. Transfer about 3/4 cup of the batter to a smaller bowl and add in your food colouring. Mix gently but mix well. 
5. Using a piping bag fitted with a #5 Wilton round tip, pipe the brown batter onto the parchment paper, following the pattern of the star template. You only need to fill half the pan with the pattern because the rest of it will get hidden inside the roll. 
6. Freeze your piped pattern in the freezer for about 10 minutes. This helps prevent smearing when you add the rest of the batter. (OK I didn't do this part because my pan was too wide for my side-by-side fridge so I skipped it. I was just extra careful when adding my batter.) 
7. Pour the remaining batter in the pan and spread evenly with a spatula. 
8. Bake for 10 minutes, taking care not to overbake as it will make the cake less pliable for rolling. 
9. Remove from the oven and immediately flip over onto a piece of parchment paper that has been laid on a flat surface. Carefully peel off the parchment paper it was baked in. 
10. Flip the cake over a second time so the pattern is facing down on the parchment paper surface. Roll the cake up in the parchment paper and let cool completely. 
11. Carefully unroll the cooled cake and spread the filling evenly. Roll back up and you're done!