Jelly Tip ice cream bowl

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As much as I love making decadent treats, some of my favourite things to make are based around the desserts of Kiwi childhoods – jelly and ice cream. After all, the best desserts don’t need to be complicated – all you really need are good quality ingredients and great flavour combinations.

Now you’ve all seen smoothie bowls right? Well this Jelly Tip ice cream bowl is my dessert version – a glammed up take on one of my favourite Tip Top flavours. And it is totally worth trying.

Forget a smoothie base, this tasty dessert begins by whipping up a batch of raspberry jelly. The trick? Slipping a smaller bowl inside your bowl to create a little nook for the Jelly Tip ice cream to sit within.

But really, this dessert is all about the ice cream – after all, it’s in the name! What’s great about Tip Top’s range of flavours is that they’re all made with only natural flavours and colours, along with fresh Kiwi milk and cream. So while you may not be eating smoothie bowl, you can still feel good about what you’re treating yourself with.

A Jelly Tip ice cream bowl wouldn’t be complete without an extra hit of raspberry and chocolate, which is why I finished mine with some freeze-dried raspberries and raspberry powder, and a milk chocolate disc. Not only does it look pretty gorgeous, but it tastes even better.

Find out how to make your own Jelly Tip ice cream bowl below or pick up one of Tip Tops awesome tub flavours and create one for yourself.

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Jelly Tip ice cream bowl
Creates two generous serves

Ingredients

  • 1 packet raspberry jelly
  • 1 tub Tip Top Jelly Tip ice cream (don’t worry, you won’t use it all!)
  • 1 tsp freeze-dried raspberry powder
  • 12 freeze-dried raspberries, whole
  • 35g milk chocolate, melted and spooned into a piping bag

Method

  1. Choose two medium bowls to serve your ice cream bowl in and two small bowls or glasses that sit neatly within them while still leave plenty of space – I used an espresso cup. Wrap the small bowls or glasses in cling film and spray with cooking spray. Fill with rice and sit within medium serving bowls.
  2. Mix jelly according to the packet instructions and divide into two medium serving bowls. Pop any bubbles that settle around the smaller bowl or glass with a teaspoon, then place in the fridge until set.
  3. Meanwhile, melt chocolate and spoon into a piping bag. Line a baking tray with baking paper. Snip the end and pipe chocolate onto prepared tray in a disc shape. Make a couple, just in case one breaks. Place in fridge to set.
  4. Once jelly has set, carefully twist the small bowls or glasses out of the jelly. Scrape off any residual oil using a sharp knife.
  5. Spoon ½ tsp of freeze-dried raspberry powder onto the edge of the jelly and carefully smooth along the length of the bowl. Place freeze-dried raspberries in a line along the edge of the freeze-dried raspberry powder. Repeat for both bowls.
  6. Warm remaining chocolate in the microwave until warm but not hot. Drizzle over the jelly, beside the freeze-dried raspberries. Repeat for both bowls.
  7. Roll 2-3 scoops of Tip Top Jelly Tip ice cream and pop within the prepared nook within the jelly. Repeat for both bowls.
  8. Carefully peel milk chocolate discs from baking paper and sit behind ice cream in each bowl. Enjoy!

This post was made possible thanks to Tip Top. All words, images and opinions are, and always will be, my own. 

Berry shortbread ice cream sandwiches

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With less than a month to go before the summer holidays truly kick off, I have one thing on my mind – seriously delicious summery desserts. And what could be more summery than a cold and creamy ice cream sandwich?

These berry shortbread ice cream sandwiches are something a little bit special, right from the beautifully creamy ice cream centre through to the shortbread biscuits holding the whole thing together. There’s so much flavour in every single bite.

There’s a bit of a trick to making a truly dreamy ice cream sandwich, and it all comes down to one thing… you guessed it: the ice cream! Ice cream is (literally) at the heart of these delicious summer treats, so it’s important that you get it right. You want the best, after all!

That’s where Corner Dairy comes in. Corner Dairy is a range of delicious nostalgic ice cream flavours from the clever team at Kohu Road – and you know anything they create is going to be amazing! There are six delicious flavours in the range (think Malt Thickshake, Flat White, Chocolate Fudge, Hokey Pokey and Vanilla Bean), but these ice cream sandwiches are inspired by my favourite one – Berry Sundae.

 

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One taste of Corner Dairy’s Berry Sundae ice cream threw me right back to memories of enjoying a fresh berry ice cream at our local berry farm each summer – it’s beautifully creamy and packed with the amazing flavour of seasonal berries. So I decided to pay homage to that amazing berry flavour by sandwiching it between two ‘melt in your mouth’ berry shortbread biscuits.

While shortbread is a firm biscuit, that makes it ideal for ice cream sandwiches – not only does it make it easy to hold the ice cream sandwich together, but being a shortbread, each bite literally disappears in your mouth. Yip, both the biscuit and the ice cream just melt away in a burst of flavour. Amazing, right? Just remember: ice cream sandwiches are a notoriously messy treat, so they’re best enjoyed in the Kiwi sunshine.

So pick up a tub of your favourite Corner Dairy variety at selected New World, Fresh Choice and Pak N Save supermarkets (click here to find your nearest stockist) and get baking – I’m sure you’re going to love this recipe.

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Berry shortbread ice cream sandwiches

Shortbread recipe adapted from Chelsea Sugar

Ingredients

  • 250g butter, softened
  • ¾ cup icing sugar, sifted
  • ½ cup cornflour or arrowroot
  • 1 ½ cups plain flour
  • ¼ cup freeze-dried raspberries
  • ¼ cup freeze-dried strawberries
  • 30g white chocolate, melted (optional)
  • 1 tub Corner Dairy Berry Sundae ice cream

Method

  1. Preheat oven to 150 degrees Celsius and line two baking trays with baking paper. Set aside.
  2. Place butter and icing sugar in a large bowl and beat until pale and creamy, scraping sides as required.
  3. Add cornflour (or arrowroot) and plain flour and mix until a dough forms. Add freeze-dried berries and mix until just combined.
  4. Scoop dough onto a lightly floured bench and roll into a log approx. 5cm in diameter. Using a sharp knife, slice dough into 1cm rounds and place on baking tray.
  5. Bake for 20-25 minutes or until just golden. Remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely. Once cool, drizzle with white chocolate if desired.
  6. When ready to serve, place one scoop of Corner Dairy Berry Sundae ice cream on a piece of shortbread. Place another on top and press firmly.

giveaway_HTWD

This giveaway has now closed. 

Want to win one of five Corner Dairy vouchers so you can try it for yourself?

Then simply leave a comment below letting me know which Corner Dairy flavour you would most like to try. It’s as easy as that!

Want a bonus entry? Then pop over to our Facebook page and let me know what dessert you would make with your favourite Corner Dairy flavour.

Entries close 11.59pm Friday 16 December. Winners will be drawn at random and must make contact within three business days or they will forfeit the prize and a new winner will be draw. Sorry – this giveaway is only open to NZ residents.

This post was made possible thanks to Corner Dairy. All words, images and opinions are, and always will be, my own.

Apple crumble ice cream pie

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Ever find yourself wishing that you could enjoy the beautifully comforting flavours of a good old-fashioned apple crumble without actually having to make one? I totally get it – whether you’re short on time, energy or ingredients, sometimes you just can’t make one.

Luckily Dairyworks gets it too and is celebrating winter with an incredible limited edition Traditional Apple Crumble-flavoured ice cream. Because let’s be honest, it’s never too cold for ice cream!

Packed with all those warm, spicy flavours that you love in a good apple crumble, this new ice cream is so good you’ll want to have a couple of tubs stashed away in the freezer all winter long – especially when you know that you can make this delicious apple crumble ice cream pie with it too!

Imagine a chewy oat and brown sugar biscuit base, filled with flavoursome apple crumble ice cream filling and topped with super-simple brown sugar apple compote for a little extra-something. Sounds good right?

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One of the great things about this dessert (other than how delicious it is!) is that you can get everything ready ahead of time. Why not make life easy for yourself and bake the biscuit base the day before, whip up the apple compote in the morning, then pop everything together just before you want to enjoy it? How you make it is totally up to you.

Like all ice cream desserts, this apple crumble ice cream pie is best served straight from the freezer. Simply cut into slices and pop on a plate with a little extra apple compote and you’re all set. Pop any leftover pie back in the freezer straight away – you won’t want to waste a single slice of this pie!

Dairyworks Traditional Apple Crumble Ice Cream is now in your local supermarket freezer – but get in quick, it’s only around for a limited time.

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Apple crumble ice cream pie
Serves approx. eight people

Ingredients

Oat biscuit base
Recipe adapted from Not Quite Nigella

  • 125g butter, softened and divided into 85g and 40g
  • 5 ½ Tbsp brown sugar, packed and divided into 4 Tbsp and 1 ½ Tbsp
  • 2 Tbsp white sugar
  • 1 egg
  • ¾ cup + 2 Tbsp oats
  • ½ cup plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda

Apple compote

  • ¼ cup brown sugar
  • 30g butter, room temperature
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 2 green apples, cubed

Filling

Method

Base

  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. In a large bowl, combine 85g of butter, 4 Tbsp brown sugar and the white sugar. Beat until light and fluffy.  Add egg and beat until pale.
  3. Add oats, flour, baking powder and baking soda, and beat until well combined.
  4. Scoop mixture onto prepared baking pan and press out evenly using the back of a wet spoon.
  5. Bake for 16-18 minutes or until lightly golden. Allow to cool.
  6. Once cool, crumble biscuit into a medium bowl. Add 40g butter and 1 ½ Tbsp brown sugar and mix until well combined and mixture sticks together when pressed.
  7. Grease a 25cm loose bottomed flan dish and evenly press oat mixture across the base and sides. Place in oven and bake for 10 minutes, then cool completely.

Apple compote

  1. Place brown sugar and butter in a small pot over medium heat and stir until butter is melted and ingredients are well combined.
  2. Add cinnamon, mixed spice and cubed apple, and stir until all apples are coated. Partially cover pot and allow to simmer for around 10 minutes, stirring occasionally, until apples are tender.
  3. Scoop apple compote into a bowl and refrigerate until completely cool.

Filling

  1. Place ice cream into a large mixing bowl (metal, if possible) and beat on medium until ice cream is just softened. Scoop into prepared base, carefully smoothing with a spatula until base is evenly covered. Return to the freezer for one hour.
  2. When ready to serve, remove from freezer and pop pie out of pan. Top with apple compote and slice. Serve immediately.

This post was made possible thanks to Dairyworks. All words, images and recipes are my own.

Warming ice cream sandwiches

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Winter is officially here, and I’m pumped – there’s so much to love about the season! Think rain on the roof, lighting up the fireplace, pulling out all your warm winter clothes, and lazy mornings snuggled up in bed… winter’s actually pretty great.

The cold winter evenings we’ve been having are the perfect setting for a wonderful date night. I can’t think of much better than snuggling up in front of the fire with a good movie, a glass of your favourite wine and deliciously decadent dessert. Sounds the perfect date night, right?

One of my favourite desserts to whip up in winter is ice cream sandwiches. I know what you’re thinking – ice cream in winter? But forget about ice cream being a ‘summer thing’, it makes the perfect winter treat too. Imagine rich, creamy ice cream sandwiched between two warm, gooey chocolate chunk biscuits… hot and cold, creamy and delicious, they really are the perfect winter treat!

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Mondayitis

Happy Monday!

Where do the weekends go, huh? It was definitely a busy one around here as I finally got back into some much overdue baking, we continued unpacking and did a little shopping for our new home (who knew light shopping could be so much fun?).

I hope you had a wonderful weekend and enjoyed this beautiful, crisp winter weather! Here are five things to get your week off to a great start…

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