Sweet Summer Ice Cream Sliders

No-churn Raspberry and Lime Ice Cream Sliders with Mascarpone and Raspberry Chia Jam
Ice cream: Blend the berries in a food processor or with a hand blender. Push through a fine sieve set over a bowl to remove the pips. Whip the cream to soft peaks in a large bowl. Add the condensed milk and beat until thick and smooth. Add the raspberry purée and lime zest and whisk to combine. Pour into a 4 cup-capacity container and freeze for several hours. Remove from the freezer 10 minutes before serving.

Raspberry chia jam: Put the raspberries, honey and lemon juice in a medium saucepan and cook for 8 minutes. At this point you can push the raspberries through a fine sieve if you want a seedless jam. The seeds in our jam are the chia seeds. Stir in the chia seeds and lemon zest and cook for 3 minutes. Pour into a jar and store in the fridge for up to 2 weeks. Makes 1½ cups

To assemble: Generously spread the cut sides of the buns with mascarpone or clotted cream. Top the bases with ice cream then a spoonful of chia jam. Sandwich with the tops and devour immediately standing on the grass or with a large napkin tucked under your chin.

No-churn Fiery Peanut Butter Ice Cream Sliders with Fudge Sauce and Candied Maple Bacon
Ice cream: Whip the cream to soft peaks. Stir the condensed milk and peanut butter together until well combined. Add to the cream with the salt and fold together. Pour into a 4-cup capacity container and freeze for several hours. Remove from the freezer 10 minutes before serving.

Fudge sauce: Put the cream and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and whisk in the chocolate to make a smooth sauce. Stir in the vanilla and the butter. Pour into a container and cool.

Candied maple bacon: This is a method rather than a recipe so make as much bacon as required.

Line a baking pan with foil and set a wire rack over it. Preheat the oven to 180°C fan bake. Lay the bacon on the rack. Brush one side with maple syrup then sprinkle on a thin layer of brown sugar.

Bake for 15 minutes, then turn the bacon over and repeat with the syrup and brown sugar. Bake for another 15 minutes, or until deeply browned and glossy. The bacon will crisp up as it cools. Store in an airtight container.

To assemble: Spread the cut sides of the buns with a generous smear of fudge sauce. Top the bases with candied bacon then scoops of ice-cream. Add some peanuts and sandwich with the tops.