Berry Nice Cream Sandwiches

Berry Nice Cream Sandwiches

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 If you’ve never heard of Nice Cream before, prepare to have your mind blown with these Berry Nice Cream Sandwiches 

 

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These Berry Nice Cream Sandwiches are perfect if you’re so over smoothies and want a change, OR they’re a great healthy snack for the kids – especially since school holidays are around the corner. Nice Cream is a one-ingredient, healthy ice cream that has taken the internet by storm. Frozen banana is the only ingredient and you whizz it up in a food processor or blender and it becomes thick, creamy and a really delicious (sort-of) substitute for the real deal. While I’m definitely not saying it replaces proper ice cream (nothing does!), it makes a way more acceptable breakfast! 

  

This recipe goes a step further and becomes Berry Nice Cream Sandwiches – almost like a frozen smoothie but way more exciting and it totally feels like a treat! I’ve loaded these Nice Cream Sandwiches up with frozen berries and then sandwiched them between the new berry flavoured BAKERS Good Morning™ Breakfast Biscuits which are loaded with oats, barley, wheat, rye and mixed berry pieces. The biscuits stay nice and crunchy, even when frozen so you can keep a load of these in the freezer and grab them as you leave the house in the morning. Imagine your kids faces when you give them an ice cream sandwich for breakfast? Who’s getting the Best Mom Ever award? YOU ARE!

Berry Nice Cream Sandwiches
Yields 6
Print
4818 calories
671 g
47 g
202 g
93 g
54 g
1964 g
7082 g
115 g
0 g
136 g
Nutrition Facts
Serving Size
1964g
Yields
6
Amount Per Serving
Calories 4818
Calories from Fat 1814
% Daily Value *
Total Fat 202g
310%
Saturated Fat 54g
272%
Trans Fat 0g
Polyunsaturated Fat 51g
Monounsaturated Fat 85g
Cholesterol 47mg
16%
Sodium 7082mg
295%
Total Carbohydrates 671g
224%
Dietary Fiber 32g
130%
Sugars 115g
Protein 93g
Vitamin A
28%
Vitamin C
326%
Calcium
303%
Iron
212%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large ripe bananas, peeled and cut into 2cm rounds
  2. 30ml (2 tbsp) milk
  3. 200g mixed frozen berries, plus extra for sprinkling
  4. 60g (1/4 cup) natural plain yogurt
  5. 2 tbsp honey
  6. 12 BAKERS Good Morning™ Mixed Berries Breakfast Biscuits
  7. Fresh berries, to garnish
Instructions
  1. Place the banana slices on a tray and allow to freeze overnight.
  2. In a food processor or blender, combine the bananas, milk, frozen berries, yoghurt and honey and blend until smooth.
  3. Spread half the nice ice cream evenly into a 15 x 15cm square cake tin or plastic container. Sprinkle the extra frozen berries over, top with the remaining ice cream mixture and freeze overnight until firm.
  4. When ready to serve, unmould the ice cream slab and arrange the biscuits on top of the ice cream. Using a hot knife, slice the ice cream using the biscuits as a guide. Sandwich the ice cream between two biscuits and serve immediately.
Notes
  1. The ice cream sandwiches can be kept in the fridge, in a ziplock bag for up to 1 month.
beta
calories
4818
fat
202g
protein
93g
carbs
671g
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The Kate Tin https://thekatetin.com/

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Blueberry Crumble Bars

Blueberry Crumble Bars

These blueberry crumble bars are short and buttery squares with just enough tartness from the blueberries to make them incredibly scoffable. It’s not a fancy recipe and actually started off with tinned apple and cinnamon filling, which one year, even become fruit mince pie filling for Christmas! The inky blueberries are still my favourite, though. If you’re a fan of the little blue guys, try them in this Blueberry Lavendar Cheesecake or my Blueberry and White Chocolate Marshmallows – so good!

The pastry is dead easy to make with just a little rubbing-in required from your fingertips. My grandmother always taught me to leave one hand clean and flour-free when baking incase the telephone rang or someone knocked on the door. And being as stubborn as I am, I never do, which thanks to Mr Murphy means that someone always calls at the exact point my hands touch the flour. Go figure. You could, of course, swop out the fruit for whatever is in season (strawberries, raspberries, peaches, plums etc.) though they won’t lend the stunning inky contrast the blueberries do. You’re welcome to use fresh blueberries, although I do think frozen blueberries taste better – freezing ruptures the cells and allows all the flavour out. These are AMAZING served with a cup of Earl Grey tea. 

Blueberry Crumble Bars

Yield: 16-20

Ingredients

  • 210g (1 cup) castor sugar
  • 1 tsp (5ml) baking powder
  • 450g (3 cups) cake flour
  • ¼ tsp salt
  • drop of almond extract
  • Zest and juice from one lemon
  • 225g butter, cold and in cubes
  • 1 large egg
  • 280g (2 cups) fresh or frozen blueberries
  • 50g (1/4 cup) sugar
  • 2 tsp (10ml) corn flour

Instructions

  1. Preheat the oven to 210 degrees Celcius (190 degrees fan-forced). Line a 20 x 20cm baking sheet with baking paper. Combine the sugar, baking powder and flour with the salt, almond extract and lemon zest and mix well. Rub in the butter until the mixture resembles rough breadcrumbs then stir in the egg to form a dough. Divide the dough in thirds and press two thirds into the lined baking sheet. Stir together the lemon juice, blueberries, sugar and corn flour and sprinkle this over the dough layer. Crumble or grate the remaining dough over the berries and bake in the preheated oven 50 minutes to 1 hour or until golden brown. Allow to cool completely before slicing into squares.
  2. TIP Replace the blueberries with any seasonal fruit
https://thekatetin.com/blueberry-crumble-bars/

Blueberry and Lavender Cheesecake

Blueberry and Lavender Cheesecake

I’m not one to hold on to so-called ‘secret’ recipes but this one, I keep close. Well, until now. In fact I’ve been prolonging the day I’d share this recipe with anyone because it is just that good. It also required a lot of hard work to get it which is why I’m so precious about it. And we all know anything worth having is worth waiting for!  I first made this recipe as a student chef in the restaurant I used to work for. The recipe was kept under lock and key and your grimy commis chef hands were only allowed to touch it after 6 months of working in the kitchen! So you can only imagine the skip in my step when I was finally permitted to make it – I promptly memorised the recipe, of course, just incase the honour was revoked!

In it’s original form, it’s a luscious, rich, silky, velvety baked cheesecake laced with white chocolate and a pinch of cardamom but without the spice, it can be whatever you want it to be. And for the Spring issue of Food & Home Entertaining Magazine, I wanted it to have bursts of blueberry and a gentle lingering of lavender. Holy moly is this a good combination! So now that I’ve shared the most secret recipe I have, you NEED to make this. Don’t make me revoke the honour 😉

Blueberry, White Chocolate and Lavender Cheesecake

Serves 10-12 A LITTLE EFFORT 90 minutes

 

400g digestive biscuits

100g salted butter, melted

pinch of fresh lavender flowers

800g full cream cream cheese, room temperature

300g crème fraîche, room temperature

180g Natura Sugars Golden Caster Sugar

40g cake flour

4 large eggs

200g The Kate Tin White Chocolate, melted

1 tsp vanilla extract

zest of 2 lemons

pinch of lavender flowers, finely chopped, plus extra to decorate

250g frozen blueberries, plus extra for decorating

 

Preheat the oven to 120°C (or 100°C fan-forced) . Line the bottom of a 30cm springform cake tin with baking paper then grease the sides. Wrap the outside of the tin in foil to make it waterproof. Combine the biscuits, butter and lavender in a food processor and process until fine crumbs then press into the bottom of the lined tin. Place the cream cheese, crème friach, sugar, flour, eggs, white chocolate, vanilla, lemon zest, lavender and half the bluberries in a food processor and process until smooth then pour over the crust in the cake tin and sprinkle with the remaining blueberries. Place the cake tin on a folded tea towel (to stop it slipping) in a large roasting dish and fill with enough hot water until the water reaches halfway up the sides of the cake tin. Bake for about 1 hour or until the cheesecake is just set with a slight wobble in the middle (like set jelly). Allow to cool completely at room temperature in the bain marie then remove from the waterbath and refrigerate until set. To serve, unmould the cheesecake by running a knife dipped in hot water around the edges. Top with extra blueberries and lavender flowers.

 

 

TIP Lavender can be very powerful so use it sparingly for a gentle fragrance.

 

Blueberry White Chocolate Marshmallows

Blueberry White Chocolate Marshmallows

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Making marshmallows always terrified me. Even though I was one of those kids who made spun sugar and mousses and gateaux and all sorts of pastries I couldn’t even pronounce, I never attempted marshmallows. Maybe it was the gelatine or just that they looked so intimidating! But one day, my sister casually flipped open one of my mom’s recipe books and at the age of 11, made a batch of the fluffiest, pristine coconut marshmallows I’d ever seen! They were just perfect. And I was jealous.
Now don’t for a second think that my sister is some sort of baking protégé, although she was always my trusty assistant in handing me little bowls of weighed out ingredients during the cooking shows I would put on in our kitchen. She was good at tasting, yes, but not baking. So when she casually whipped up that batch of marshmallows one day, my fear was conquered. If my little sister could do then so could I!
Marshmallows (like most other sweets) are so easy to make – gelatine, good-quality caster sugar, glucose and a little water are whipped into fluffy clouds of melt-in-the-mouth deliciousness! The reason I say ‘good-quality sugar’ is that because there are so few ingredients, most of your flavour is coming from the sugar itself. I used the Natura Golden Caster Sugar which is unrefined and has a subtle caramel flavour. It’s also silky smooth which means it dissolves quickly – nobody likes gritty mallows! For extra flavour, I’ve also dusted them in Demerara Icing Sugar. This stuff is so good – it’s made from demerara sugar and is unbleached and is what real icing sugar should taste and look like!
The best thing about marshmallows is that they can be whatever you want them to be – chocolate, caramel, fruity, spicy, swirly, two-toned, knots, strings, shapes! So, come now, don’t be scared, give marshmallows a chance!

Blueberry White Chocolate Marshmallows

Makes 15

 

½ cup (150g) pureed blueberries

1 tbsp Natura Golden Caster Sugar

150ml water

200g Natura Golden Caster Sugar

2 tbsp gelatine powder

1/2 cup glucose

125g The Kate Tin White Baking Chocolate, chopped and melted

1/2 cup (80g) Natura Demerara Icing Sugar, sifted

¼ cup corn starch, sifted

Line a 20cm square cake tin with baking paper. Stir the sugar into the pureed blueberries and microwave for 2 minutes to make a quick jam then set aside to cool. Place the water, sugar and gelatine in a saucepan over low heat and stir until the gelatine and sugar is dissolved. Do not let the mixture boil. Remove from the heat and place in the bowl of an electric mixer. Add the glucose and beat on high for 8-10 minutes or until the mixture is thick and holds it’s shape. Fold in the cooled melted chocolate swirl in the blueberry jam and pour into the lined baking tin. Cover and allow to set in the refrigerator for an hour. Once set, unmould and use a hot or oiled knife to cut into squares. Dust with a mixture of the icing sugar and corn starch and store in an airtight container for up to 2 weeks.

Disclaimer: This post has been sponsored by Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.
WATCH HOW TO MAKE THE RECIPE HERE: