Tag Archives: cranberries

ice cream cake = delightful christmas dessert

ice cream cake = delightful christmas dessert
ice cream cake

#chicksthatchow version

Christmas is just around the corner …can you believe it? Every year we seem to be spammed with images of a white Christmas, with Santa Claus and reindeers all dressed up in their winter woollies. Of course this is what a European winter Christmas is all about but a few thousand miles to the south in the southern part of Africa, we always find ourselves in the middle of a scorching summer!

We live in Africa and its kinda 30°C hot. It is a time of sun, surf and sunscreen … So I decided to share my decadent ice-cream-christmas-cake-dessert with you. Believe me this is a showstopper. It is also the easiest thing to prepare – the kids and adults will just LOVE it.

I read about this recipe in Sarie Kos a few years ago and since then I have tweaked it to become one of my own favourite dessert delights. I have made it for a variety of different occasions, just a couple of weeks ago I made it for our #chicksthatchow summer soiree at my friend Errieda’s house and you will also see it featured in the latest Get It Magazine.

ice cream cake

#christmas version

The best thing about this decadent dessert is that you can easily prepare it a few days before Christmas – then put it in the freezer and decorate just before serving. This two-layered-ice-cream-dream is so versatile because you can decide on which sweet fillings you may want to hide inside this ice-cream-beehive … whether you want fruit, nuts, chocolate or even a few Christmas “tikkies”, the choice is yours. Remember the good old days when your mom or gran used to serve the Christmas dessert with the coins hidden inside the pudding?



For my Christmas delight, I am going to add some cranberries, peanut brittle and some of those melt-in-your-mouth chocolate balls. All these ingredients are going to be locked into our ice-cream-igloo – so let your imagination run wild. Take your frozen cake out of the fridge, pour some chocolate ganache over the top and decorate the cake with strawberries, cherries, red roses or whatever you think will add that Christmas feel. Merry Christmas everyone!

Peanut Brittle

#peanut brittle



ice cream cake = delightful christmas dessert
Prep time
Total time
  • For the ice cream cake
  • 2 L Full-cream vanilla ice cream
  • ½ L Chocolate ice cream
  • 2 Peanut brittle (200g) – broken into small pieces
  • 6 Lindt chocolate balls (whatever flavour you fancy)
  • 150g Dried cranberries
  • A shopping bag or cling wrap
  • For the Chocolate Ganache
  • 100g Dark chocolate
  • 80 ml Cream (I use less cream – as I like a thick ganache)
  • ¼t Vanilla essence
  • For decorating
  • Fresh cherries
  • Fresh strawberries
  • Red roses
  • Lindt chocolate balls
  1. For ice cream cake - Take a mixing or serving bowl that is be large enough to contain all the ice cream. Line your bowl with a shopping bag or cling wrap. The plastic shopping bag just seems to give the finished ice-cream igloo a really authentic Alpine look!
  2. Now take ¾ of the vanilla ice cream, put it into a mixing bowl and stir until the the ice-cream becomes a little softer. Do not let it melt or become to fluid. Put the rest of the ice-cream back in the freezer as we are going to use it a little later for the last layer of our cake
  3. Scoop the stirred ice-cream into the lined plastic bag bowl and make sure scooping out a fairly sizeable round hollow in the centre. Put the ice-cream filled bowl into the freezer for about 20 minutes to let it harden somewhat.
  4. Now, take the chocolate ice cream, scoop into bowl and stir this until it is softer as well. Add the peanut brittle, chocolate balls and cranberries – whatever you prefer.
  5. Take the bowl with the vanilla ice cream out of the freezer and scoop the chocolate ice cream and peanut brittle mix into the hole you made in the vanilla ice cream. Put in freezer to harden for about 15 minutes.
  6. Lastly, put the last layer of vanilla ice cream over the chocolate ice cream and put in freezer to set.
  7. For chocolate ganache - Break some good quality chocolate into blocks put in glass bowl. Heat the cream in a little pot till nearly boiling. Then pour the hot milk over the chocolate blocks - stir until the chocolate is melted to form a thick chocolate ganache. Add the vanilla essence and set aside to cool down.
  8. To serve - Take the ice cream out of the bag and place on a lovely serving dish. Pour the chocolate ganache over it and then I always decorate with fresh roses, cherries, strawberries and Lindt balls.


strawberry carpaccio salad = christmas on a plate

strawberry carpaccio salad = christmas on a plate

See me making this recipe live in Afrikaans on Expresso

Strawberry Carpaccio Salad, with goats cheese, pink peppercorns

I am so excited, its Christmas time again! It is a time of happiness and joy, family and friends and it is a chance to experiment with all the wonderful Christmas foodie thingies… Too often people say that Christmas is just too busy with all the preparations, the decorations, the cooking and the sweating but it is not. Folks, Christmas does not have to be complicated. Just keep things simple, vibrant and flavourful and you can’t go wrong…

My mom always says that we eat far too much over the festive season particularly on Christmas Day … with the roast turkey, the smoked gammon or ham, leg of lamb and every other meat variety under the sun. She actually banned the glazed gammon from the Christmas table this year …but Christmas for me without gammon is like Christmas without turkey or Father Christmas arriving without presents! So I have decided to disguise my “gammon” (I used Black Forest Ham) in a lovely fresh summer salad.

In this recipe, perhaps the most important part of this salad is the dressing. You can have the most beautiful ingredients but if the dressing is dull the salad is dull. Many people just do not pay enough attention to their salad dressing and it is kind of like the angel on top of the Christmas tree.

The salad dressing I have mixed-up today includes orange blossom honey and rose syrup. Both of these flavours compliment the strawberries and the rose syrup lingers in your mouth for a while, causing the brain to be almost spirited off to another country in an instant – perhaps Arabia, India or Morocco …

Adding the little pink peppercorns just lifts the whole dish into another dimension and just one little bite sets the Christmas bells ringing.  Happy Christmas cooking!

Strawberry Carpaccio Salad with goats cheese and pink peppercorns

strawberry carpaccio salad with goats cheese and pink peppercorns

strawberry carpaccio = christmas on a plate
Prep time
Cook time
Total time
Serves: 2
  • For salad
  • 200g Strawberries – finely sliced
  • 100g Black Forrest ham
  • Curly lettuce
  • 10 Cherries - fresh (optional)
  • For goats’ cheese crostinis
  • 100g Goats cheese – plain
  • 30g Cranberries - dried
  • 1 Basil leave – big – chiffonade the basil leaf
  • Melba toasts or crostinis – 3 per person
  • Pink peppercorns
  • For Balsamic Glaze
  • 125ml Balsamic Vinegar
  • 2T Honey – Orange Blossom
  • ½t Rose syrup
  • 2T Water
  • 5 Pink peppercorns – crushed
  • Pinch of salt
  1. For balsamic glaze - Put all ingredients in little pot and boil for 8-10 min over medium heat. Remove from stove and allow to cool down.
  2. For goats’ cheese crostinis - Mix the goats cheese + dried cranberries + basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.
  3. To serve - Arrange the sliced strawberries on the bottom of the plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top. Add the goats’ cheese crostinis + ham + cherries + and extra peppercorns. Drizzle with more balsamic glaze and serve