Tom Parker Creamery has put together simple recipes that feel made for hot summers

Their Milk Lollies use Chocolate, Strawberries & Cream and Banana Fudge flavoured milks to create soft, layered ice lollies that freeze beautifully and don’t need much effort.

Because the milks are made with free range British whole milk and real ingredients like fruit purée and cacao, you get a bit more depth of flavour than you might expect from something this simple.

It’s the kind of thing that will come into its own over summer. Easy to make, easy to serve, and something both kids and adults will get stuck into.

Ingredients 

  • 500ml Tom Parker Creamery’s Chocolate Milk 
  • 500ml Tom Parker Creamery’s Strawberries & Cream Milk 
  • 500ml Tom Parker Creamery’s Banana Fudge Milk 

Method 

  • Pour a small layer of one flavour into lolly moulds (about 1–2 cm deep). 
  • Freeze for 30–45 minutes until just set. 
  • Add the next flavour layer. 
  • Repeat until moulds are full. 
  • Insert sticks when the final layer is partially set. 
  • Freeze for at least 4–6 hours or overnight. 
  • To serve, run the mould briefly under warm water to release. 

Summer Panna Cotta  

Panna cotta is a simple dessert to make once the weather starts to warm up, mostly because it can be prepared in advance and left in the fridge until you need it. 

This version uses a mix of cream and unhomogenised whole milk, so it sets softly rather than too firm. A little lemon and elderflower keep it fresh. 

Finished with whatever summer fruit you’ve got to hand, it’s straightforward, but still feels considered. 

Serves 4 

Ingredients 

  • 300ml Tom Parker Creamery’s double cream 
  • 200ml Tom Parker Creamery’s unhomogenised whole milk (well stirred) 
  • 60g caster sugar 
  • 1 tsp vanilla extract 
  • 2½ gelatine leaves (or 1½ tsp powdered gelatine) 
  • Zest of 1 lemon 
  • Splash of elderflower cordial 

For the topping 

  • 200g fresh strawberries/raspberries/blueberries/peaches 
  • 1–2 tbsp icing sugar 
  • 1 tsp lemon juice 

Method 

  • Soak gelatine leaves in cold water for 5–10 minutes until soft. 
  • In a saucepan, gently heat the cream, milk, sugar, and lemon zest. Stir until the sugar dissolves – don’t let it boil. 
  • Remove from heat. 
  • Squeeze excess water from the gelatine and stir it in until fully dissolved. 
  • Add vanilla extract and elderberry cordial. 
  • Strain the mixture into a jug (removes zest and ensures smoothness). 
  • Pour into ramekins or glasses. 
  • Refrigerate for at least 4 hours, or until set. 
  • To make the topping, lightly mash the summer fruit of your choice with icing sugar and lemon juice for a fresh, slightly saucy texture. 
  • Spoon the fruit mix over the set panna cotta just before serving. 

Hi-res Images here. 

Peach & Mango Summer Ice Cream  

As warmer days start to come through, fruit-led desserts tend to make their way back onto menus. 

This Peach & Mango Ice Cream from Tom Parker Creamery keeps things straightforward, blending ripe fruit through a base of creamand unhomogenised whole milk for a smoother texture. 

The mango does most of the work on sweetness, with peach softening it and a little lime zest lifting the flavour. 

It’s a simple option for summer content, especially where there’s a focus on make-at-home desserts using seasonal fruit. 

Serves 4-6 

Ingredients 

  • 300ml Tom Parker Creamery’s double cream 
  • 200ml Tom Parker Creamery’s unhomogenised whole milk (well stirred) 
  • 100g caster sugar 
  • 1 tsp vanilla extract 
  • 1 medium ripe mango, peeled and chopped (approx. 150g) 
  • 1 ripe peach, peeled and chopped (approx. 150g) 
  • Zest of ½ lime  

Method 

  • Blend the mango and peach together into a smooth puree. Stir in lime zest.  
  • To make the ice cream base, gently heat the milk, cream, and sugar in a saucepan until the sugar dissolves. Don’t let it boil. Remove from heat and stir in vanilla extract. 
  • Let the cream mixture cool slightly before mixing in the fruit puree until fully incorporated. 
  • Refrigerate for at least 1 hour until very cold. 
  • With an ice cream maker: Churn according to manufacturer instructions. 
  • Without a machine: Pour into a shallow freezer-safe container. Freeze for 1 hour, then stir vigorously with a fork to break icecrystals. Repeat every 30–45 minutes until creamy and frozen (~3–4 hours). 
  • To serve, scoop into bowls or cones and top with chopped fresh mango, peach slices, or a sprig of mint. 

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