Tag: frozen desserts

Chocolate, almond and saffron ice cream sandwiches.

Saffron and almond ice cream sandwiches

Published on by Teresa Ulyate2 Comments

Vanilla and saffron ice cream sandwiches

 

We have been having plenty of ice cream weather this month, and what better time of the year to enjoy some delicious home made ice cream sandwiches. This recipe is taken from the book “Sweet” by Yotam Ottolenghi and Helen Goh, you may remember me mentioning it in a post a few weeks ago. This book is a must have for anyone who loves their baking and/or treats as it is filled to the brim with recipes for fabulous cakes, desserts, cookies and pies to name a few. There is also an entire chapter devoted to cheesecakes, what’s not to love?!

 

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Chocolate cookie dough ice cream.

Double chocolate cookie dough nice cream

Published on by Teresa Ulyate4 Comments

Double chocolate cookie dough ice cream.

Summer is well on its way and with it the promise of plenty of sunshine… and plenty of ice cream! If you are looking for a healthier ice cream alternative or avoiding dairy then may I present my double chocolate cookie dough “nice” cream. This ice cream recipe is easy to whip together and even comes kiddie approved, my littlies loved it!

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Dark chocolate semifreddo recipe

Dark chocolate and amaretti semifreddo

Published on by Teresa Ulyate3 Comments
 Dark chocolate semifreddo with amaretti biscuits.
The unusual holiday heatwaves seem to be well and truly behind us here in Cape Town, and all of a sudden the dark, chilly mornings and early sunsets are more obvious and a reminder of the cold (and hopefully very rainy) months ahead. As I sit here I am wearing two jerseys and clutching a hot cup of tea and I had second thoughts about posting this recipe given the shift in seasons and the fact that this is a frozen dessert. Then I laughed at this silliness because frankly any time of the year is appropriate for a chocolate dessert, frozen or not. Who’s with me?

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Strawberry and peach yoghurt pops

Published on by Teresa UlyateLeave a comment
It has been a hot, hawt summer down here in the Cape. Stick-to-your-seat, get-that-fan-on-now kind of hot. If you were a fly on the wall in our home you would witness a similar scene most afternoons. In an attempt to cool down, our three year old (having gradually discarded each item of her clothing as the afternoon has gone on) is usually running around with nothing on by supper time, and small items of clothing and empty princess water bottles are strewn all over the house. Maybe you have a toddler at home too and can relate – please say you do! It must seem a crazy sight.

Having endured some frightfully cold European winters and not so summery summers I do not want to complain too much about the heat, but I would be lying if I said I wasn’t looking forward to autumn just a tiny bit. Yet, in the spirit of summer here is a new recipe for you to enjoy.
In an attempt to beat the heat I whipped these up a few weeks ago. These easy to make yoghurt pops are a fantastic treat to keep in the freezer for those hot and sticky days. My little one loves this two tone snack and its a very effective way to get her to eat some extra fruit. Now, if only I could get her to stay fully clothed for an entire day…
Cook’s note – I only a used a little honey in this recipe, but feel free to add more if you prefer your lolly to be a bit sweeter. This recipe would also work well with other kinds of berries and stone fruit, and you could even play around with different yoghurt flavours. Get the kids involved and have fun!

 

 

STRAWBERRY AND PEACH YOGHURT POPS

  • 250g fresh strawberries, stalks removed and halved
  • 200ml plain yoghurt
  • 1 tsp vanilla extract
  • 2 tsp honey
  • 3 peaches, peeled and stoned
  • 6 x 100ml lolly moulds
1.) Place the strawberries, 100ml of the yoghurt, 1/2 tsp vanilla and 1 tsp honey in a food processor (or use a stick blender) and whizz until smooth and combined. Taste and add more honey if you prefer a sweeter lolly.

2.) Divide the strawberry mix between the moulds, so that they are each half full. Place in the freezer for 1 hour, or until they are firm to the touch but still soft enough to insert the lolly stick.

3.) Cut the peaches into chunks and whizz up along with the remaining yoghurt, vanilla and honey until combined. Again, you can add additional honey according to taste if you wish. Top up each lolly mould, insert the stick and leave to chill in the freezer until firm.

 

Honeycomb cheesecake frozen yoghurt (with video)

Published on by Teresa Ulyate9 Comments
“Ooh, cheesecake, munching on a cheesecake, munching on a cheesecake. Cheesecake!
Cheesecake, munching on a cheesecake, munching on a cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, gobble gobble cheesecake. Cheesecake!
Cheesecake, gobble gobble cheesecake, crazy over cheesecake. Cheesecake!”

Louis Armstrong, lyrics to “Cheesecake” 1966.

A dessert so fantastic there is even a song about it, and deservedly so. Good on ya, Louis! Today’s recipe is inspired by cheesecake, but in a slightly different format….

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Lemon curd swirl ice cream

Published on by Teresa Ulyate3 Comments
So before you think I have lost the plot let me confirm a few things. Yes, I know it is winter in the Southern Hemisphere. Yes, it is true – I am currently sitting at my desk, typing this recipe while the rain lashes my window and my fingertips begin to feel more and more numb. (In fairness it was 25 degrees two days ago, Cape Town – you tease!) But yes – I have still chosen to post this recipe that I created recently. On a cold day. In this here winter season. And that is simply because ice cream is fantastically fabulous and should, I think, be enjoyed and appreciated all year round! Everyone happy? Good!

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