Search Results for: Ice Cream

Red Velvet Cake Batter Ice Cream

So tomorrow’s Valentine’s Day, but unless you’ve been living under a rock I’m sure you already knew that.  But maybe you forgot – so let this be a subtle reminder.  

Have you sorted out what your doing tomorrow?  Flowers, chocolates, a romantic dinner?  I’m afraid I can’t help you with any of those, but I can help you make a really delicious dessert!  Remember that birthday cake batter ice cream I made last month?  Well I’ve updated the recipe for Valentines Day and I’m sharing it with you.  So before you read any further, I suggest you go get your ice cream maker out of storage and get it chilling in the freezer!

When you think of a Valentine’s Day dessert, what automatically comes to mind?  I’m just going to assume you said Red Velvet, cuz that’s what I’d think of too.  These days it seems like everyone is doing red velvet “something.”  I’ve seen red velvet pancakes, red velvet martinis, red velvet crepes, red velvet fudge, and red velvet brownies.  You name it, I’ve seen it.  Heck, I’ve even got an entire board dedicated to the Red Velvet creations I’ve come across on Pinterest (check it out, and feel free to follow me!)  I’ve come across one or two red velvet ice cream recipes as well, but nothing at all like this one! 

Unlike the other red velvet ice cream recipes I’ve seen, my version incorporates red velvet cake mix which gives it’s rich red velvet colour and taste, but it’s also got big chunks of red velvet cake AND swirls of cream cheese icing inside.  But wait!  There’s more!  I’ve also topped it off with even more gooey cream cheese icing. Oh, and some cute little heart sprinkles just as an added reminder that it’s Valentine’s Day.  

So do you want to know how to make my Red Velvet Cake Batter Ice Cream?  Well, most importantly you’ll need a box of Red Velvet Cake Mix (UK residents, you can order the Red Velvet Cake Mix herehere, or here.)  You’ll also need a few other things, so check out the recipe below.

Red Velvet Cake Batter Ice Cream
Serves 2 – feel free to double the recipe, but my ice cream maker only holds a small amount. 


1/2 Cup (125ml) Whole Milk 
1/4 Cup (113g) White Sugar 
1 Egg Yolk 
1 tsp Vanilla 
1 Cup (250ml) Double Cream or Whipping Cream 
1/2 Cup Red Velvet Cake Mix, sifted 

1 Cup Cubed Frozen Red Velvet Cake**
Cream Cheese Icing, divided (recipe below)
Sprinkles to garnish

Cream Cheese Icing:

4.5oz (125g) Cream Cheese
1 Cup (130g) Icing Sugar
1/2 tsp Vanilla


1.  First you’ll need to make your cream cheese icing which will be used as the swirl inside the ice cream, as well as the topping. Combine the cream cheese, icing sugar and vanilla in a medium sized bowl until smooth.  The icing should be slightly runny, but not watery.  Set aside, until it’s ready to be used in step 4.

2.  To make the ice cream mixture, pour the cream and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.  In a small saucepan whisk the milk, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it reaches 160ºF (70ºC).  

3.  Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined.  Put the lid on the bowl, and place in the refrigerator overnight or for several hours until the liquid is cold.  

4. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency. Gently stir in the frozen red velvet cake chunks.  Pour 1/2 of the of the ice cream mixture into a plastic container (one that has a lid), and then swirl a few spoons of the cream cheese icing into the mixture.  Pour the other half of the ice cream mixture on top, and then swirl in a few more spoonfuls of the cream cheese icing.  Place the ice cream in the freezer for several hours or overnight until it has firmed up a bit.

5.  When you’re ready to serve the ice cream, put a few scoops in a bowl, and top it off with a few more spoonfuls of the cream cheese icing and some sprinkles.  Enjoy!

** I found it was easiest to divide my red velvet cake mix into three equal parts.  Since the cake mix calls for 3 eggs, it’s easy to divide the extra required ingredients (oil & water) into three so you can just bake 1/3 of the cake.  I baked my cake in a 8 inch round pan, and froze the round once it was baked.  Then once the cake is frozen, it’s really very easy to cut into cubes and then refrozen until you need it for your ice cream.

Oops!  After taking the time to photograph my ice cream it got a little melty!  

Birthday Cake Batter Ice Cream

I created this ice cream to help kick off the start (or birth) of 2012.   I’ve got good vibes about this year you know! Not only is the ice cream flavoured of birthday cake, but it’s got birthday cake chunks AND buttercream pieces swirled throughout!  You can’t tell me that doesn’t sound AMAZING!!  

Unfortunately 2012 didn’t start out exactly as I’d imagined.  I’d planned to spend New Years Day making this birthday cake ice cream, and then telling you guys all about it.  I had the liquid ice cream mixture chilling in the fridge overnight, so it was ready to be poured into my brand new ice cream maker (I’d won it way back in the summer from Tesco Supermarket via a contest they were having on Twitter, but haven’t had a chance to use it until now.)  Jayden had just woken up from his nap, and upon picking him up I noticed he was incredibly hot and had a temperature of 39.3ºC (102.7ºF).  To make a long story short, we ended up spending New Years Day in the emergency room at our local hospital before being transferred upstairs to the children’s unit for another 3 days. They weren’t sure what exactly was causing his temperature, but every time they got it back down it would return within a few hours.  They’d ruled out all the minor infections and viruses, so decided it was best to test him for meningitis.  Thankfully the tests came back negative, and 2 days later his temperature returned to normal.  We were finally able to return home on the evening of January 4, and I’m pleased to report that Jayden is doing much better.  I couldn’t have asked for better care from the Dr’s and nurses.  I had a lot of spare time on my hands while we were in the hospital, so luckily I was able to work on my Mint Oreo Cupcake post while we were there.  

With Jayden doing much better, I wanted to give my ice cream another try.  I whipped up a fresh new batch of the ice cream mixture, chilled it overnight and then poured it into my ice cream maker.  I watched the paddle turn the liquidy mixture into a nice smooth creamy ice cream.  There’s something oddly gratifying about watching ice cream churn. I couldn’t keep my eyes off the machine!

After the ice cream reached the proper consistency, I stirred in the chunks of birthday cake and buttercream icing before transferring it to a plastic container to firm up in the freezer for a few hours.

I cannot tell you how good this ice cream is!!!  It reminds me of my birthday parties when I was a kid.  My mom would make the most amazing character cakes using these shaped Wilton pans, and then we’d eat it with a nice big scoop of ice cream.  That’s what this ice cream tastes like!  A childhood birthday party all rolled up in a single scoop of cold creamy deliciousness!  YUM!  
Birthday Cake Batter Ice Cream
Serves 2 – feel free to double the recipe, but my ice cream maker only holds a small amount.
1/2 Cup Whole Milk
1/4 Cup White Sugar
1 Egg Yolk
1 tsp Vanilla
1 Cup Double Cream or Whipping Cream
1/2 Cup Yellow Cake Mix, sifted (I used Betty Crocker French Vanilla)
1 Cup Cubed Cake
1/3 Cup Buttercream Icing
Sprinkles to garnish

1.  To prepare your buttercream to be used in the ice cream, put a small amount in a piping bag and pipe buttercream lines onto a cutting board covered in cling film.  Put the cutting board in the freezer for an hour or two so the icing can freeze.  Using a sharp knife, cut the buttercream icing lines into 1/2 inch (approx 1cm) pieces, transfer to a small dish and pop them back in the freezer until you’re ready to use them in step 4.

2.  Pour the cream and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.  In a small saucepan whisk the milk, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it reaches 160ºF (70ºC).

3.  Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined.    Put the lid on the bowl, and place in the refrigerator or freezer overnight or for several hours until the liquid is cold.

4.  Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency. Gently stir in the birthday cake chunks , and buttercream pieces.  Transfer ice cream to a plastic container with a lid, and place in the freezer for several hours or overnight until the ice cream has firmed up a bit. 

I’m so pleased with my ice cream invention and how easy it was to make, I can’t wait create more delicious flavour combinations.  I think I may just have to sever ties with my long standing friends Ben & Jerry.  Sorry guys, but our time together may have just come to an end!

Cinnamon Peach and Ice Cream Waffles

For those of you that have been following my blog since the very beginning, you may remember one of my very first posts, which also happened to be about my first entry in the Iron Cupcake London competition (which was sadly cancelled a couple months later).

The theme for my first contest was fruit, which meant that every cupcake entry needed to incorporate fruit into it in some way.  I choose to do a cinnamon and peach cupcake because the combination of cinnamon and peaches was a favorite ever since I was a little kid back in Canada.  Shortly after arriving at the Iron Cupcake competition I discovered that cinnamon and peaches weren’t a very common combination in the UK, so I had convinced myself that the people there that night wouldn’t like them.  Well…. I was wrong!  My cinnamon peach cupcake ended up winning the Runner Up prize for best cupcake that evening, and I was glad to have introduced so many people to the wonderful flavor combination of cinnamon and peaches.

My Cinnamon Peach Cupcake (slightly smooshed)

Peaches with cinnamon still remain one of my favorite combinations, and I look forward to peach season every year, although I do find it hard to get a nice ripe peach in most supermarkets these days.  (If you follow me on Twitter, you’ll have seen me tweeting about my search for the perfect peach!) 

One of my favorite desserts that I’ve been making for years is my cinnamon peach and ice cream waffle.  The hot waffle with cold ice cream, cinnamon and peaches makes for a truly delicious flavour combination.  And best of all, they’re incredibly easy to make!

To make this yummy dessert you’ll only need a few things: peaches, cinnamon, sugar, ice cream and waffles.

Now, I’m not going to lie – sometimes I cut corners when I can, so rather than taking the time to make my own waffles (not that it’s hard) I choose to use an instant waffle mix from Cost-Co that only requires a bit of added water and a tablespoon of oil.  Even though I cheated on this occasion, I’m going to include my favourite waffle recipe that I use regularly because not everyone has (or wants to have) instant waffle mix at home.  If you don’t have a waffle iron you can also use store bought ones, it’s totally up to you! 

Waffles With Peaches, Cinnamon and Ice Cream 

1 – 2 Peaches
1/2 – 3/4 tsp Cinnamon
1 Tbsp Sugar
Waffle (recipe follows)
Ice Cream 

1.  Since peaches have a fuzzy skin on them that’s not very nice to eat, you’ll need to peel them.  Peeling the skin off a peach is really simple if you use one little trick – boiling water!  Bring a small pot of water to a boil and submerge your peach in it for about 30 – 45 seconds.  Remove the peach from the boiling water and place it on a cutting board for about 30 seconds, just so it cools down a bit.

The skin on the peach should be very loose when you touch it.  If you gently pinch the skin between your fingers a part of it should tear upwards, allowing you to start peeling the rest of the peach.  The skin should be so loose and slippery that it peels off the entire peach with out any effort, often in one big piece.  You should end up with a juicy slippery skinless peach. 


Cut your skinless peach into slices, and put them in a bowl along with the cinnamon and sugar.  Stir them around and set them aside for at least 5 mins to allow a nice juicy cinnamon syrup to form.

2.  Next you’ll need to make your waffle.  If you’re making your own, pre-heat your waffle iron and follow the waffle recipe below (or the manufactures instructions if you’re using a mix).  ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.  Now’s also the time to leave your ice cream out to soften up a bit. so it’s easy scoop.

3.  Once your waffle is done cooking and your ice cream has softened up a tiny bit, all that’s left to do is assemble your masterpiece!  This probably doesn’t need explanation, but start out by placing your waffle on a plate.  Next, add a scoop of ice cream (I prefer vanilla or something with a caramel swirl in it), and then spoon the peaches and cinnamon syrup on top.  That’s it!  Really simple, but really delicious!



1 Egg 
1 Cup (125g) Flour 
3/4 Cup (175ml) + 1 Tbsp Milk
1/4 Cup (60ml) Vegetable Oil 
1 1/2 tsp Sugar 
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Salt 
1/4 tsp Vanilla Extract


1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in all remaining ingredients (flour, milk, vegetable oil, sugar, baking powder, cinnamon, salt and vanilla), until just smooth. 

2.  Grease your preheated waffle iron with non-stick cooking spray. Pour the mix onto your hot waffle iron, and cook until golden brown. ** Because I add peaches and ice cream on top of my waffle I purposely fill my waffle iron only about half full so I get a smaller waffle.  Alternatively you can make the full sized waffle and only use 1/2 of it.

The combination of cinnamon and peaches is one of my favourites,  It’s so good that I’ll often eat a peach (or two) in the evenings with a bit of cinnamon on sugar on it, just as I described in step 1.  In all honesty, they really don’t need any added extras like whipped cream or ice cream, but if you’re feeling rather indulgent then adding a waffle and a bit of ice cream is definitely the way to go!

Italian Gelato & Ice Cream Cupcakes!

So remember those ice cream cupcakes I made back in July? They were a huge hit, and probably the most popular post I’ve done so far.  Well last week I got an email from Carlo – he owns a chain of gelato stores here in London called Gelato Mio. He wanted to know if I’d come down to one of his stores to taste test (and make!) some of the new gelato cupcakes that he’s getting ready to launch in his shops.  Kelly from an American Cupcake in London was also there to help provide feedback on the gelato cupcakes which aren’t released yet, so we were pretty lucky to get a sneak peak! 

 Picture courtesy of canelvr
Just in case you don’t know the difference, ice cream starts with a milk base while Italian gelato uses a water base (less fat). I’m going to warn you now – be prepared for pictured OVERLOAD! 

First things first. Carlo (above) educated us on one of the most basic, yet important ingredients in ice cream making and cooking – vanilla.  I’m sure we’ve all seen a vanilla bean before.  You know – those long skinny black beans that come in plastic tubes?  Well, Carlo showed us the difference between the mediocre grocery store vanilla bean, and the premium quality vanilla beans he uses for his ice cream and gelato. 
See the vanilla bean on the left – that’s actually the higher quality vanilla bean!  Yeah, it might look a little bit moldy, but that isn’t actually mold.  The white fuzzy covering on the vanilla bean is called vanillian, and is an extremely pure and aromatic form of vanilla.  The beans that we get in the grocery store have already had the vanillian removed from them, so it can be used to make vanilla extract.  The two beans on the right, are just your run of the mill vanilla bean. 

Next we got to take a look at the raw ingredients that go into making the gelato and ice cream at Gelato Mio. On the menu for the evening was pistachio ice cream and strawberry gelato.  I love pistachios, but I’d only ever seen them in their original nut form.  When they’re used in ice cream they need to be blended into the mixture, but you can’t do that with raw nuts, so they use a pistachio puree instead.  The pistachio puree was amazing – almost like a pistachio peanut butter.  Oh how I’d love to eat it in a sandwich! 

We also got to make a delicious strawberry gelato using the some of the nicest, freshest strawberries I’d ever seen.  Not a blemish in site! 

They also make the most amazingly delicious Dark Chocolate Ice cream using THIS 5kg bar!

First up was the pistachio ice cream: 

Start out with a big bucket of the milk base 

Add in the pistachio puree 

Blend, blend, blend! 

Pour it into the magic ice cream machine 

9 minutes later, and out comes the most delicious pistachio ice cream! 

After all (um, I mean most) of the ice cream has made it into the metal container Carlo opened it up for us to see.  And clean.  And clean we did!  With spoons!  Cute little gelato spoons to be exact. 

Next up was the strawberry gelato: 

Start with a bucket of water and dump in the freshly washed strawberries.

Add in some sugar.

And blend. 

Yup, you know the drill.  Blend some more!  

Before it goes in the ice cream machine Carlo measures the sugar content of the  strawberry mixture using  a refractometer to make sure it’s just right. 

And finally out comes fresh strawberry gelato. 

Here they are – our two frozen concoctions.  Pistachio ice cream and strawberry gelato.  YUM! 

Nothing beats the taste of freshly made pistachio ice cream! 

Obviously ice cream needs to stay cold, so into the freezer it goes! And into the freezer we went too!  Yeah, that’s right.  Carlo made the mistake of letting us into the freezer as well. Unattended. With spoons!!!!  Lots of spoons!!!  

After Carlo dragged us out of the freezer we got our first look at his gelato cupcake prototypes.  He’d prepared a bunch of different flavour combinations for us to try. 

The first one we tried was a strawberry gelato cupcake that was constructed very similar to the way I made mine.  Chocolate shell, a layer of cake, ice cream middle and a chocolate frosting top.  The frozen cupcakes crusted over for a minute or two when they came out of the freezer.  Carlo and his pastry chef have worked hard to come up with a few different frosting recipes that don’t harden in the freezer.  This cupcake had a light pink marshmallow frosting on it. I’d never really been a fan of marshmallow frosting until I tried Gelato Mio’s version.  I couldn’t stop eating it! 

There’s the inside of the gelato cupcake.  Vanilla cake and strawberry gelato. I have to say, it was pretty good!

Next we got to have a try and making our own gelato cupcakes.  Carlo wanted to see how we (the cupcake experts) would make them, so he got everything all ready and laid out for us. We tried different amounts of cake inside, different cake flavours, different ice creams, and different frostings. 

Chocolate cups!  These ones were pre-made, but if you’d like to make your own you can follow my instructions here.  They’re really easy! 

Next we used circle cookie cutters to cut out the cake rounds, and then placed them in the cups.  I tried different amounts of cake in a few, and also combined both a layer of chocolate and vanilla cake in some.  

I also did a little experiment, and cut a hole in the middle of my cake (top left) and filled it with chocolate sauce to create a gooey surprise center!  Then it was time to choose our ice creams and gelato that would go into the cupcakes.  I choose peanut butter and dark chocolate (not pictured). 

The final step to making the ice cream cupcakes really is what defines it as a cupcake.  The frosting!  As I mentioned before, I really fell in love with the marshmallow frosting, and Kelly and I opted to use blue for our cupcakes. 
Pipe on a nice big swirl, and voilla!  Add on a few sprinkles, and it looks even better. 

Here’s a cross section of my chocolate filled cupcake. The chocolate just poured out.  Chocolate cake, chocolate sauce, rich dark chocolate ice cream, and marshmallow frosting.  I love it!  I think this was probably my favourite of the evening. 

Be careful though!  You can’t leave these cupcakes at room temperature for long, or they’ll start to melt! 

All in all, I had a really fun night with Carlo and his team at Gelato Mio. The whole gelato workshop was very educational, and I was really impressed with the quality of ingredients and the care that went into making each batch of ice cream and gelato.  As I mentioned before, these ice cream cupcakes aren’t available in the Gelato Mio stores just yet as Carlo’s still got a bit of tweaking and taste testing to do.  He’s hoping to launch them in the next month or two, so I can’t wait to see what the final product will look (and taste!) like.  I’ll definitely be heading down to one of his 4 locations to try one. 

If you’re interested in attending one of Carlo’s gelato workshops, I’m pretty sure that he runs similar ones several times a month, so if you’re interested in attending on yourself you can contact Carlo here. 

Oh, and one of the best things about the night – I didn’t have to clean up!!!

Waffles with Strawberries and Whipped Cream

Waffles with Strawberries & Whipped Cream

We’ve been going strawberry mad in our house lately.  Between harvesting our own from the garden and regular visits to the local pick your own farm, we’ve got a lot of strawberries to use up.

These waffles with strawberries and whipped cream are probably my favourite breakfast of all time. Mum used make them for special occasions like birthdays and when our friends came to the house for sleepovers.

Last month I made some healthy sugar free & gluten free lemon poppyseed waffles with fresh strawberry sauce, but there’s just something about waffles with fresh strawberries and whipped cream that makes everything right in the world. The warmth of the fluffy waffles topped with cool silky clouds of whipped cream, topped off with sweet syrupy strawberries = a whole lotta AMAZING in your mouth.

Mum used my grandmas special waffle maker. I have no idea what brand it was, but it’ll be a vintage piece now that’s for sure. The main thing I remember about it was that the waffles were nice and square, and they weren’t super thick like a lot of the waffle makers make nowadays.

Strawberry Basket

The waffle maker I’ve had for years has been temperamental recently, so I was pleased to be invited along to an event with George Foreman Grills where I could test out their new Evolve Grill. I know what you’re thinking – what does a George Foreman Grill have to do with waffles? That’s what I thought too when I first received the invite, but then I realised that the George Foreman Evolve Grill was different than other grills. Why?

It can make waffles!  AND brownies!

The Evolve Grill has interchangeable plates that allow the grill to do triple duty. The grill plates are ceramic coated which has proved to be a breeze to clean after the cooking is done. In addition, there are interchangeable waffle plates, and a deeper pan that’s suitable for a variety of things including omlets, pizza, and brownies. During the event we tested out the grill and deep dish plates, by making seared sesame tuna & pesto and beetroot pizza. Both were amazing, and I was impressed with how well the Evolve Grill performed.

George Foreman Evolve Grill

Shortly after the event I was sent my very own Evolve Grill, along with a set of interchangeable waffle plates. I couldn’t wait to try them out. I didn’t have mum’s waffle recipe on hand, so I opted to try out Maison Cupcake’s Gluten Free Belgian Waffle recipe that she shared in last month’s Breakfast Club linky.

Waffles with Strawberries and whipped cream

Waffles with Strawberries and Whipped Cream

Yield: 8

Recipe slightly adapted from Maison Cupcake


    For the Strawberries and Whipped Cream
  • 250g Strawberries, washed and sliced
  • 2-3 Tbsp Castor Sugar
  • 300ml Double Cream
  • 2-3 Tbsp Icing Sugar
  • 1tsp Vanilla
  • For the Waffles
  • 2 Eggs
  • 300ml Whole Milk
  • 80g Butter, melted
  • 1 tsp Vanilla extract
  • 270g Gluten Free Self Raising Flour
  • 45g Caster Sugar


    For the Strawberries and Whipped Cream
  1. Toss the sliced strawberries and 2-3 tablespoons of castor sugar into a bowl, and stir lightly to coat the berries in sugar. Set aside in the fridge for at lest half an hour so the strawberry syrup can develop.
  2. In a medium bow, place the double cream, 2-3 tablespoons of icing sugar and vanilla, and whip until medium soft peaks form. Set aside.
  3. For the Waffles
  4. Preheat your waffle maker (220ºC if using the Evolve Grill).
  5. Combine the the eggs, milk, melted butter, and vanilla extract into a medium bowl, and set aside.
  6. In a sepearate bowl, sift the gluten free flour and caster sugar.
  7. Slowly pour the liquid mixture into the dry ingredients while string constantly until most of the lumps are incorporated.
  8. Pour the batter onto the waffle maker, making sure not to overfill. Cook until golden brown according to the directions of your waffle maker.
  9. Serve with your fresh whipped cream and strawberries.

I like to consider these waffles breakfast, but they’ll easily double as a fantastic dessert.

Waffles with Strawberries and whipped cream

So what did I think of the George Foreman Evolve Grill?

Pros: I love the fact that this grill has interchangeable plates. The fact that they’re removable makes them sooo much easier to clean, and the ceramic coating on the main grill plates means nothing sticks. Although I’ve yet to try baking brownies in it, the deep dish pan cooked my pizza surprisingly well. The waffle plates make larger waffles than most other square waffle makers on the market, so I feel these are the perfect size. Normally I would have forced myself to eat two square waffles, but with the evolve I’m quite happy to stick to one, as one Evolve waffle equals about 1.5 regular square waffles.

The fact that I could have this grill sitting on my counter top and cook 3 different ways in it is really appealing, especially since I lack storage space so the more uses I can get out of an appliance, the better.

I also liked the digital display screen and timing feature on the Evolve. My previous George Foreman grills didn’t have this feature, and I do find it really handy – especially during pre-heating.

Cons:  The grill is on the large side, so if you’re counter top is small or cluttered it may be hard to find space for the Evolve in your kitchen. Compared to my other waffle maker, the Evolve takes considerably longer to cook my waffles to a nice golden brown colour, which also means you’ll get a crispier waffle.

Would I buy it?  Yes, probably. If I was in the market for another electric grill, the Evolve would be near the top of my list because of the removable & interchangeable plates because they make clean up so much easier – they’re dishwasher safe too!  At £149.99 the evolve certainly isn’t the cheapest grill on the market, so you’ll need to decide if the extra features & plates are worth it for you.

With thanks to George Foreman Grills for hosting the Evolve event, and providing me with the new Evolve grill.

And because this is a breakfast post, I’m submitting my waffles with strawberries and whipped cream to the Breakfast Club, this month hosted by Sarah over at Maison Cupcake, and co-hosted by myself.