Posts Tagged ‘frozen desserts’

Simple, yet sexy.

Words fail me, because this ice-cream is the bomb. I’m calling it mango “lassi” ice-cream because although it contains mango puree and yoghurt, it also contains cream so it’s not a proper Lassi. Liberties have been taken. Apologies to all the Lassi connoisseurs #sorrynotsorry.

Ingredients: Mango “Lassi” Ice-cream

You’ll need an ice-cream machine for this and ideally a hand mixer,

On ice-cream makers: I thoroughly recommend the self-chilling ones (Breville make a good ‘un). Yes: they are more expensive, and they are bulky but they are a lot less laborious and there’s a lot less fiddle-faddling around plus for Western Australian summers: they are really the only sensible option.

  • 800-850gm tin of Mango Puree
  • 1L of Greek Yoghurt
  • 300-500mL whipping cream (thin cream)

Pop your mango puree and yoghurt into a large bowl, plonk in your hand mixer and mix until well combined. Add in your thin cream to taste, then mix again with your hand mixer until the cream is well aerated (it should be starting to increase in size, but not be actually whipped).

Pour into your ice-cream maker and churn. I had enough to do two batches in mind. Once churned and at soft-serve consistency, decant into your preferred ice-cream storage vessels (two #reused plastic takeaway containers did the trick for me) and pop in your freezer until needed.

Ideally consume within 3 months.

Deluxe Dessert Idea: Lime soaked berries with mango “lassi” icecream topped with pistachio and white chocolate crumble

For those days when you want to amp up your mango “lassi” ice-cream and impress somebody. Ideal post-Indian feast dessert.

How YOU doin’?


  • Mango “lassi” ice-cream: 2 scoops per person
  • Strawberries, hulled and quartered. 3 per person
  • Raspberries: 4 per person
  • 1 quarter of a lime
  • Pistachio and white chocolate crumble (recipe follows)
  • Gold shimmer powder (edible)

Pop your raspberries and strawberries in a bowl and keep them in the fridge until immediately before serving. When you are ready to serve, squeeze the lime over them and mix then spoon into your dessert receptacles. Top with 2 scoops of the ice-cream, then 1 dessert spoon of the pistachio and white chocolate crumble (recipe to follow), and then a dusting of gold shimmer powder. Prepare to receive compliments.

Pistachio and white chocolate crumble

You’ll need a mini food processor (like the ones you attach to your stick mixer).

  • 2-3 tbsp pistachios
  • 1-2 tbsp white chocolate (I used the melting chocolate)
  • Gold shimmer powder (edible)
  • 1 meringue (white) crumbled
  • 1/2 tsp matcha powder
  • A couple of drops of green food colouring (optional)

Pop all the ingredients (except the food colouring) in to the food processor, process in bursts until really fine crumb. Consider the colouring for your aesthetic appeal, if you think it should be a little greener then pop in your food colouring drops and process a little bit more to mix through. Store in a jar, in the fridge. Use within a month (I pulled that number out of the air, but it seems eminently sensible).

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Pumpkin Icecream


Giving thanks for blenders and freezers

I was invited to my first Thanksgiving by a work buddy. It was totally amazing and I got to try some of the Thanksgiving dishes I have read about over the years. Very exciting!

Plus I got to experiment as I said I would do a pumpkin dessert. At first it was going to be the traditional pumpkin pie but as it got closer to the day, it seemed likely to be hot…so I found a recipe for pumpkin icecream  😀

Actually I found a recipe for pumpkin icecream and ginger snap bowls, then went on the hunt for a less complex pumpkin cheesecake icecream recipe which I amended only slightly. The gingersnap bowls broke my blender and were a disaster, so they are not being shared but the pumpkin icecream was a.w.e.s.o.m.e.


4L of icecream, because I made double measures.

You will need a blender and an electric hand mixer to make this.


Makes ~2L of ice cream.

  • 1 425gm can of pumpkin
  • 1 can of evaporated milk
  • 500mL tub of thickened cream
  • 250gm tub of cream cheese
  • 1 1/2 cups raw sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pinch ground cloves

Put everything but the cream into the blender and blend until smooth. Blenders usually have a capacity of 1.4-1.6L, so your blender will be pretty full when this is done.

Pour the mixture into either a mixing bowl or container with a capacity of more than 2L, then add the cream. Use the electric mixer to make sure the cream is mixed into the pumpkin mixture. Pour into the container(s) you’re freezing it in and pop in the freezer overnight, et voila!


Leave no marine behind

P.S. in case you’re keen, here’s another easy pumpkin ice cream recipe.

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Q: What to do when you find the perfect recipe for a dessert but when you go shopping, you can’t find critical ingredients and flavours?

A: i.m.p.r.o.v.i.s.e.!.!.!.


A very girlie dessert

I found an amazing recipe for Raspberry Nougat Frozen Parfait in Modern Australian Food, but when I went to the shops on a Sunday at 3pm to get all the ingredients I could find everything…except the Nougat. It was about 37°C, early in November (mostly unheard of) and I couldn’t face the idea of driving anywhere else to hunt for the elusive nougat. Plus most shops were closing…so I had to improvise on the go.

I already had rosewater, raspberries and edible rose petals at home. And the rose petals were an impulse buy that I’d been looking for an excuse to justify…so I bought extra mixed berries and decided to make the girliest, rosiest dessert in the world (so far as I am aware).

It’s pretty simple, once you mix the ingredients and line a loaf tin with alfoil, you simply pour in and freeze. Then when you want to serve, you slice and leave for a 30 minutes in the refrigerator (or 2 minutes on the kitchen counter on a 37°C day when you don’t have enough room in the fridge).


  • 500gm Ricotta cheese
  • 165 gm (3/4 cup) caster sugar
  • 300mL thickened cream
  • 1 tsp rosewater
  • 2 tbsp edible rose petals
  • 1 cup frozen raspberries
  • 1 cup frozen mixed berries

Line your loaf tin with alfoil (cling wrap is too annoying to get into position, trust me). You’ll need one that’s about 14cm x 21cm.

Blend the ricotta and sugar until smooth (either in the blender or use a hand mixer). Stir in the rosewater and 1 tbsp of the edible rose petals.

Beat cream in a separate bowl until it forms soft peaks. Fold cream into the ricotta mix and then fold in the berries.

Spoon the mix into the tin and then sprinkle the remaining rose petals on the top. Freeze until firm.

When you are ready to serve, slice and put on plates. Refrigerate 30 minutes so that it softens slightly, then serve. As mentioned: in Perth summer time weather, leave it for 2-5 minutes on the kitchen counter 🙂

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