2 Frozen desserts to beat summer’s heat 

Home | Food | 2 Frozen desserts to beat summer’s heat 
TF
Tatum Fullard 3 min read ▪ February 25, 2026 ▪ my kitchen

Cool down in the sweetest way possible! These two creamy frozen delights are here to turn sweltering summer days into a delicious celebration. 

Choc-chilli brownie ice cream sandwiches   

  • Makes 16

Ingredients

For the brownie   

  • 1½ cups (225g) flour
  • 1 ½ cups (185g) cocoa powder
  • 1 tsp (5ml) salt
  • ¼ cup (60ml) canola oil
  • 3 cups (660g) caster sugar
  • 1 ½ cups (375g) butter, melted
  • 6 eggs
  • 2 Tbsp (30ml) chilli crisp + extra for serving

For the ice cream layer   

  • 1 tin (385g) caramel + extra for serving
  • 1L vanilla or caramel ice cream

SP

Sjaan van der Ploeg
‧ Recipes and styling

ZS

Zhann Solomons
‧ Photographs

Method

  1. Preheatoven to 180°C. 
  2. Line two 20x20cm square baking tins with baking paper. 
  3. Sift together flour and cocoa powder, then add salt. Set aside. 
  4. Whisk together oil and sugar. 
  5. Add butter and whisk for 3-5 minutes until thick and pale. 
  6. Add eggs one at a time, whisking until mixture is thick and creamy.
  7. Gently fold in sifted dry ingredients until well combined. Be careful not to over mix the batter.
  8. Divide the batter between the two prepared tins and swirl through chilli  Bake for 20-25 minutes.   
  9. Remove and set aside to cool in baking tins. 
  10. Spread caramel on top of brownie slabs. 
  11. Allow ice cream to soften for about 10 minutes and unmould from the container.  
  12. Cut ice cream into 2-5cm thick pieces across the width and place slices on top of one brownie slab to cover. 
  13. Sandwich closed with the other brownie slab (caramel side down),cover with cling film and freeze overnight.  
  14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like.

Two-in-one carrot cake ice cream cones 

  • Serves 20

Ingredients

  • ½ cup brown sugar
  • ½ cup water
  • 4 carrots, peeled and grated
  • 1L vanilla ice cream, softened
  • ½ cup chopped pecans, plus extra for cones, finely chopped
  • ½ cup chopped dried fruit, plus extra for cones, finely chopped
  • 1 tsp mixed spice or Chinese five-spice
  • 1 tsp vanilla essence
  • 50g white chocolate
  • 20 cones

AV

Amerae Vercueil
‧ Recipes and styling

AE

Andreas Eiselen // HMimages.co.za
‧ Photographs

Method

  1. Bring the sugar and water to the boil, heating until the sugar has dissolved.
  2. Add the carrots and boil for 10 minutes, untila thicksyrup forms. Remove from the heat and allow it to cool, then drain any excess syrup. 
  3. In a bowl, mix the ice cream, carrots, pecans, dried fruit,spiceand vanilla. Transfer to an air-tight container and freeze for 3–4 hours. 
  4. Melt the chocolate in a small bowl. Dip the rim of each cone into the melted chocolate and then into the finely chopped dried fruit and nuts. Set aside to harden.
  5. Serve the ice cream in the decorated cones.

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