using up double cream

[fatsatsuma]

Easter did not go to plan and I have two tubs of double cream which need using up asap. I cannot bring myself to throw it away - ideas please?

Preferably that can be put straight into the freezer ....

You can use it to make scones- www.beafunmum.com/2014/08/2-ingredient-scones-recipe/

And then keep some back to put ON the scones too!

Do you have any condensed milk? If so make Nigella's no churn coffee ice cream

Shake up or whisk into butter.

Could you make a caramel or butterscotch sauce and freeze them?

You can whip it and freeze it. Then pop frozen into sauces. Or make ice cream - no churn ones are good.

Disregard the Use By date and just sniff - increasingly supermarkets aren't putting those dates on dairy goods as they are completely unnecessary.

In soups? Duchesse potatoes?

Nigella's no churn ice cream - there are various ones on her website. I've tried the salted caramel and coffee ones, both delish and very very easy.

Add it to porridge or custard make it extra yummy.
Also add to sauces or soups.
Make scones.

Look up making your own ricotta if it goes past the smell test

Ditto butter, that's good for turned cream

Otherwise icecream! Ben and Jerry's base mix is easy to make and is fine on its own with vanilla or else takes pretty much any other flavouring really well
I recently made some with half a jar of lemon curd chucked in, divine

Make some ice cream and some caramel sauce for a lovely pudding!

There is a really good vanilla ice-cream recipe with double cream that you don't need an ice-cream maker to make. Just a pot of double cream, egg yolks, sugar and vanilla.

Thanks all. It was use by yesterday (20th) but is unopened so fairly sure it will be ok. However I have no sense of smell or taste at the moment so can't be sure 🙄 Maybe I'll just whip it and freeze it as suggested by JustJam

In my experience, unopened, it’s good for about a week!

Quiche? Back in the day I used to make mini ones in a Yorkshire Pudding tray, turn them out and freeze for a quick lunch.

Whip it into butter then use the buttermilk to make scones!

Freeze in ice cube trays, pop out once frozen and store in a bag. Add it to dishes for extra richness, ie soup, rissoto, sauces etc

Thank you - Would you whip it first or can you freeze it like this just as it is?

Loving the mini quiche idea. I might just have that for tea

I always put it in as is and its never curdled yet. Also works with clotted cream!