Masterchef finalist Conor Curran just created Swisse supplement-inspired ice cream

The prospect of consuming supplements doesn't usually conjure up feelings of consummate joy, but Swisse is doing everything in their power to change people's feelings. 

The beauty and wellness brand has not only made their Swisse Energy Boost Smart Melts taste like sour peach candy, and their Swisse Probiotic & Prebiotic Gummies look like chewy orange peels, they've also collaborated with a culinary maestro to sweeten the experience even more.

Swisse has teamed up with renowned chef and former Masterchef finalist, Conor Curran (AKA Creamy Confusion), to create two limited-edition ice cream flavours inspired by Swisse's sensorial vitamin ranges — Swisse Gummies and Swisse Smart Melts. But they didn't stop there. 

On Tuesday 25th March The Swisse Whip ice cream truck roamed the streets of Melbourne handing out scoops of the limited edition flavours, before it made a final pit stop at the AMPR office in Cremorne where people could pick up free ice cream from 1pm until 4pm. Attendees also had the chance to win a $500 restaurant voucher courtesy of Swisse — if you managed to grab one you can enter the competition here. 

However, if you didn't have the opportunity to grab a free taste of Curran's limited edition creations on the day, don't worry you can still try them at home, because we've got the recipes. You don't even need an ice cream maker either, just a freezer safe container to store your frozen treat. But if you have been looking for one we can recommend the new Ninja CREAMi Swirl Ice Cream and Soft Serve Maker ($853.20 from Amazon Australia) or Cuisinart's Ice Cream Maker Silver ICE 100BCXA ($383.20 from MYER). Alternatively, you can also add an Ice Cream Bowl Attachment ($146 from Kitchen Aid) to your Kitchen Aid stand mixer too.

Conor Curran's Peaches & Cream Ripple Ice Cream Recipe

"Swisse has challenged me to create a delicious recipe that’s inspired by their Swisse Energy Boost Smart Melts, which are sour peach flavoured and melt on your tongue with a bubbly fizziness," Curran shared via Instagram. "So, I’ve made this peaches and cream ripple ice cream, topped with naturally sour Davidson Plum powder. When your tongue hits the ice cream, you’ll experience that same sour peach bubbly fizziness, just like the melts do."

Ingredients:

• Two ripe peaches, quartered
• The zest of one lemon
• Two tablespoons of sugar
• A pinch of salt
• Two cups of heavy cream
• A splash of vanilla extract
• 1 egg
• 3/4 cup of sugar
• Davidson plum powder

Method

1/ Add the quartered peaches to a food processor and blend into a fine puree.
2/ Transfer the puree into a sauce pan on low heat. Add lemon zest, two tablespoons of sugar, and salt. Bring to a boil, stirring occasionally. 
3/ Once boiled, remove the peach coulis from the pan and set aside. 
4/ Add heavy cream and vanilla extract to a large pot and set aside.
5/ In a medium bowl cream together the egg and remaining 3/4 cup of sugar until pale, then slowly incorporate cream and vanilla mixture with a whisk. 
6/ Transfer the mixture back into the pot and heat on low until all the sugar has dissolved. 
7/ Pour half the mixture into a freezer safe container, then marble the ice cream layer with peach coulis. Repeat these steps until the container is full and store in the freezer overnight or until firm.
8/ Scoop and dust with Davidson plum powder to serve.

Conor Curran's Orange Yoghurt Sorbet Recipe

This delicious recipe was inspired by the zesty orange flavour of the chewy Swisse Pro & Prebiotic Gummies.

"I’ve made this orange yoghurt sorbet topped with chewy orange peels giving you that chewy sensory experience, plus a wonderfully light and bright orange flavour throughout the sorbet," Curran explained via Instagram. 

Ingredients:

• Four ripe oranges, cleaned thoroughly
• Three cups sugar
• A pinch of salt
• Four cups water
• Two gelatin sheets
• Three cups Greek yoghurt

Method:

1/ Quarter one orange and gently remove the peel. Set the flesh aside.
2/ Slice the peels into 1/4 inch strips, add to a pot with 2 cups water and bring to the boil. Reduce the heat to medium and simmer for ten minutes. Drain and rinse the peels with cold water. Repeat this process two to three times to minimise any bitterness. 
3/ Place two cups of water and two cups of sugar into a pot on medium heat, stirring constantly until the sugar has dissolved. Add the peels and bring to the boil, then reduce to a simmer until the peels have softened and start to look translucent. Do not stir during this process to avoid the sugar crystallising. 
4/ Remove from heat and leave to cool completely. Once cool remove the peels from the simple syrup. Place the peels on a drying rack and set the liquid aside.
5/ Add the zest of three oranges and one cup of sugar to a bowl and stir until combined.
6/ Add the juice of three oranges to a saucepan on low to medium heat, stirring occasionally.
7/ Add orange zest, sugar, a pinch of salt, and two gelatin sheets to pan, and reduce.
8/ Slowly add the yoghurt, stirring with a whisk to incorporate.
9/ Pour the mixture into a freezer safe container and leave overnight or until firm. 
10/ Scoop and top with chopped candied orange peel to serve.

Main image credit: Getty Images

An ice cream may not sound like the first step to wellness, but it's an indulgence that Sydney Sweeney always incorporates into her diet because it makes her happy.