Desserts

“Tomorrow we can eat broccoli, but today is for ice cream.”

Malory Hobson

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A CELEBRATION OF DELICIOUSNESS - DESSERTS

Photo Cr edit: Jan Kohler

An indulgent and impressive strawberry ice cream cake for any special occasion.

RECIPES

Strawberry CAKE ICE CREAM DESSERTS By Jan Kohler Home Chef and Recipe Developer

The layers of different ice-cream, with biscuit in between is really impressive and you can make it as big or small as you want to. You can use any flavour combinations and make this as a cake for a special occasion decorated with meringues, fresh fruit, wafers and other sweets. You can even make this with left over ice cream you may have in your freezer.

Serves 8-10 WHAT YOU NEED: STRAWBERRY ICE CREAM:

· 500g of strawberries · 1 and a half cups of sugar · One cup of water · 1 cup of heavy cream

· Add a tub of vanilla or other flavoured ice cream of your choice.

HOW TO MAKE IT: BASE:

1. The easiest way to crush the biscuits is to empty them into a zip seal bag and gently crush them with a rolling pin or another suitably heavy object. 2. Combine the biscuits with the melted butter in a mixing bowl. Press this mixture firmly into a greased spring form cake tin, with a diameter of approximately 23cm. Use the back of a metal spoon to smooth it down and then refrigerate the crust while you prepare the next layer.

ICE CREAM:

1. Before you begin, place the cup of cream in the freezer so that it can chill and thicken. 2. Combine the water and sugar in a small saucepan and allow to simmer until the sugar has melted. Remove from the heat

BASE:

· 1 packet of tennis biscuits, crushed (200g) · 125g of butter, melted and set aside to cool. 3. Blitz the strawberries, and strain and press the mixture through a sieve to remove the seeds (which you will discard). 4. Add the strawberry mixture to the sugar syrup and pop it into the fridge for 30 minutes. Then add the chilled cream to this mixture and stir well to combine. Pour into your ice cream maker and set it according to the manufacturer's instruction to make a creamy ice cream. (Mine takes roughly an hour). You can freeze this until you're ready to use it, bearing in mind that it should be reasonably soft when you want to layer it in the cake tin.

TIP: If your vanilla ice cream is frozen solid, allow it to thaw a bit so that it is malleable and you can easily spread it as an ice cream layer.

ASSEMBLING THE CAKE:

Spread half of the strawberry ice cream over the biscuit base. Follow that up with a layer of vanilla ice cream, and then finally add a strawberry layer again. Cover the cake with cling film and place it in the freezer for at least 4 hours or overnight.

TO SERVE:

Gently extract the cake from the spring form pan, place it on a beautiful plate as illustrated in the picture.

Enjoy!

NO CHURN DELICIOUSLY EASY Ice Cream CONDENSED MILK By Anthea Campbell

These condensed milk ice creams are a firm favourite in our household and a real family must have. We love to mix it up with different flavours and toppings. To add a little fun and interest you can make a trio of flavours which always goes down well. It's so quick and easy to make, with just 3 basic ingredients and no ice cream maker.

VANILLA ICE CREAM WHAT YOU WILL NEED:

· 1 tin sweetened condensed milk (plain) · 2 x 250ml cream · 1 tsp vanilla essence

HOW TO MAKE:

1. Add the entire tin of sweetened condensed milk, cream and vanilla extract (or your own flavour) to the bowl. 2. Beat using the wire whisk attachment until soft peaks just begin to form. 3. Transfer the mixture to a loaf tin or similar sized container. Cover the top with cling wrap and freeze overnight before serving. 4. Store the ice cream in an airtight container in the freezer.

STYLING:

To add a little bit more fun to your serving you can sandwich your ice-cream between biscuits or add meringues to it. Drizzle melted caramel or chocolate over it. sprinkle nuts, edible flowers, or fruit.

OPTIONAL IDEAS:

· Use the delicious flavours in the “Treat Condensed Milk” range; Caramel, Mint Flavoured and Cappuccino Flavoured. · You can also add 2 tbsp of peanut butter (this is a suggestion, if you want it to be stronger in flavour add more until you are happy with it). · You can add chocolate chips, fruit and nuts it's really a great way to be creative.

BLUEBERRY OPTION WHAT YOU WILL NEED:

· 300 grams frozen blueberries · vanilla essence 10 ml · 1 tin condensed milk · 250ml fresh cream · 100ml water

HOW TO MAKE:

1. Whip the cream. 2. Blend frozen blueberries with water until smooth. 3. Add condensed milk, vanilla essence, whipped cream into the blueberry mix. 4. Pour the mixture in a loaf tin or a similar container. Refrigerate for until frozen.

SERVING SUGGESTION:

Sandwich between biscuits. Serve in sugar coated cones or in a glass bowl. Sprinkle with fresh blueberries, nuts.

Enjoy!

Superfd Ice Cream

AND CHIA SEED PUDDING By Faith Mandebvu of Edenairs

WHAT YOU NEED:

· 250ml condensed milk · 250g whipped cream · 50g baobab powder · 15g spirulina powder · 1 tbsp vanilla essence

HOW TO MAKE:

1. In a bowl, mix the condensed milk and whipped cream until fully blended. 2. Add baobab powder, spirulina and vanilla essence to the cream. Fold the cream with a spatula until fully blended. 3. Refrigerate in a lunchbox for 4 hours.

CHIA SEED PUDDING WHAT YOU NEED:

· 100g chia seeds · 20ml milk

CHIA SEED PUDDING HOW TO MAKE:

1. Mix the chia seeds and milk in bowl. 2. Seal the bowl with cling wrap and refrigerate for 3 hours.

Enjoy!

Ice cream and chia seed pudding

Pla BasedTRIFLE

By Mishkah Gool B-Well Chef

This is the true definition of indulgent healthy food. This trifle is 100% plant based, layered with luscious flavours from the deeply, chocolatey brownies, dollops of smooth and creamy chocolate mousse, topped with a spiced berry compote with vanilla chia pudding to bring it all together. A dessert has never tasted so divine and been this healthy.

WHAT YOU NEED: THE BROWNIES:

· B-Well Baking Spray · ½ cup B-WELL Pure Canola oil · 1 tbsp B-WELL Thick & Creamy Mayo · 2 cups quinoa flour (or other plant based flours) · 3 ripe bananas, mashed/pureed · ½ cup cacao powder · 1 ½ cups almond milk (or other plant milk of choice) · 1 tsp baking powder · 2 tsp vanilla extract · ¼ tsp salt · 1 cup coconut nectar sugar

CHIA PUDDING:

(can double if prefer a looser, creamier trifle) · 2 tbsp chia Seeds · 1 can coconut milk · 1 tbsp rose water

CHOCOLATE MOUSSE:

· 2 ripe avocados · 4 tbsp cacao powder · 1 ripe banana · 3 tbsp honey/molasses · 1 tsp vanilla essence

BERRY COMPOTE:

· 150g your favourite berries (strawberries, blueberries, raspberries, blackberries or a mix) · 50ml orange or berry juice. · 1 tsp cornflour/chia seeds · 1 star anise · 1 cinnamon stick

· 1 tsp cardamom powder · 1 tsp vanilla essence · 1 tbsp honey/coconut nectar

HOW TO MAKE: BROWNIES:

Preheat the oven to 180˚C.

1. In a medium bowl, mix the flour, cacao powder, salt and baking powder and set aside. 2. In a large bowl, mash the ripe bananas till slightly smooth-slightly chunky. Add B-Well Canola oil, almond milk, vanilla extract, and coconut sugar. Stir well. 3. Take the medium bowl with dry ingredients and add to the large bowl with wet ingredients, mix and stir until all the ingredients are blended. 4. Allow mixture to rest for 10 minutes. 5. Spray cupcake moulds or cake tray with B-WELL Baking Spray. 6. Pour batter into moulds or greased cake tray and put into the oven. 7. Bake for 20 mins, or until toothpick comes out clean. 8. Remove from oven.

CHOCOLATE MOUSSE:

1. Add all the ingredients to a blender and blend until mixed.

CHIA PUDDING:

1. Mix all the ingredients together and allow to stand and set in the refrigerator for a few hours before using. Blitz in the blender to make smoother and creamier.

BERRY COMPOTE:

1. In a small pot on medium heat, add in the berries, spices and juice. Gently mix, cover and let simmer for 15 minutes. 2. Remove the cinnamon stick and star anise, stir in the cornflour and remove off the heat to thicken and cool.

LAYER YOUR TRIFLE:

1. Brownies/mousse/chia pudding/berry compote/brownie/mousse/chiapudding/berry compote /toppings. 2. Ending with delicious toppings for decoration (eg. edible flowers, rose petals, berries, mint leaf, nuts, choc chips, coconut shavings etc).