3 FROZEN TREATS PERFECT FOR SUMMER

Beat the heat with these cool and refreshing flavour-packed frozen treats.

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DOUGHNUT ICE CREAM SANDWICHES
Serves 8 // Cooking time 20 minutes

INGREDIENTS
8 doughnuts, halved
1L vanilla ice cream, softened

METHOD
1. Toast doughnut halves until crispy. Set aside to cool.
2. Spread ice cream on half the doughnut halves, then sandwich together with remaining halves.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

GRANADILLA ICE LOLLIES
Makes 8 // Prep time 10 minutes // Cooking time 5 minutes



INGREDIENTS
2 Tbsp sugar
2 Tbsp chopped mint leaves
½ cup water
1 cups granadilla juice
4 granadillas, pulp scooped out
¾ cups ginger beer

TIP: Feel free to use shop-bought granadilla pulp instead.

METHOD
1. Add sugar, mint and water to a pot over medium heat.
2. Stir occasionally until sugar is dissolved.
3. Boil for 2–3 minutes, then strain through a sieve into heat-proof bowl.
4. Add granadilla pulp and ginger beer and stir until well combined.
5. Pour into ice lolly mould and freeze for 30 minutes.
6. Add sticks and freeze until solid, 4–6 hours.

Stylist: Kate Turner

Photography: HMimages.co.za

PEPPERMINT CRISP TART CONES
Serves 6 // Cooking time 1 hour 30 minutes

INGREDIENTS
6 sugar cones
100g dark chocolate, melted
2 cups cream
360g tin caramel
150g Peppermint Crisp, chopped

METHOD
1. Dip the edges of the cones in the melted chocolate. Leave to set.
2. Heat ⅓ cup cream (do not boil). Mix it with the remaining melted chocolate. Pour a little of the chocolate–cream mixture into the bottom of each cone, then place in the freezer for a few minutes to set.
3. Whip remaining cream until stiff peaks form. Divide between 2 bowls.
4. Place caramel in a separate bowl and whisk lightly to loosen. Set aside ¼ caramel for layering.
5. Fold ¾ caramel and ½ chopped Peppermint Crisp into 1 bowl of cream. Spoon mixture into a piping bag.
6. Transfer the other bowl of cream into another piping bag.
7. Fill the cones halfway with the Peppermint Crisp mixture, add a dollop of caramel, then fill all the way. Put in the freezer and leave to set for at least 1 hour, but less than 24 hours (or they will be soggy).
8. Finish by topping each cone with remaining whipped cream and Peppermint Crisp.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen