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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WHITE CHOCOLATE MARMALADE BRIOCHE BUNS

STICKY TOFFEE FLAPJACKS

Le Creuset’s New Sorbet Collection

Le Creuset’s New Sorbet Collection

Le Creuset has just launched their new Sorbet Collection and it’s straight out of an ice cream parlour.  Can we just have a moment of silence to appreciate how swoon-worthy these colours are?!

This is ice cream goals, guys.  The pastel palette gives me all kinds of nostalgia. It reminds me of cloudy lemonade and those twisty pastel-swirled marshmallow ropes that you could buy at the till for 5c.

Each shade makes me think of my favourite desserts – wispy lemon meringue, crunchy-cool peppermint crisp tart, red velvet raspberry sweetie pies  and coconut ice. So, of course, I filled these bowls with frosty delights. These are my favourites:

  1.  No-Churn Cheesecake Ice Cream (I made a Strawberry Cheesecake version because strawberries are everywhere!).
  2. Blender Frozen Yoghurt (I made a mango version which is MIND-BLOWINGLY good!)
  3. No-Churn Amarula Ice Cream
  4. Neapolitan Ice Cream Cake
  5. No-Churn Watermelon Sorbet
  6. Chocolate Peppermint Crisp Ice Cream Cake
  7. Waffle Ice Cream Sandwiches with Honeyscotch Sauce
  8. Frozen Chocolate Tiramisu

Obviously there were lots of sprinkles involved, because, well, why the heck not?!

 

Which is your favourite colour? I can’t decide. Luckily all the colours come in one box which will make it easier for my husband when he buys it for me for Christmas! ?

 

Instant 3-Ingredient Strawberry Frozen Yoghurt

Instant 3-Ingredient Strawberry Frozen Yoghurt

My fondest memory of strawberries is the strawberry jam my mom used to simmer up when I was a child – she’d buy them in bulk when they were in season and cheap and torment us all by filling the house with the smell of sweet strawberries and boiling sugar on what always felt like the hottest of summer days! It was, appropriately, hard work which resulted in the sweetest of rewards!

And speaking of sweet rewards, do you remember the days when delicious, sweet strawberries were only available during summer? When you’d spot that first punnet on the supermarket shelf and do a little happy dance on the inside? (or on the outside – I don’t judge). While they seem to be on shelf all year round now, I flat out refuse to buy them out of season – they never taste quite as good as when you have to wait for them don’t they? And while my fondest memories of them do involve jam, I’m not about to sweat myself to death over a stovetop to relive my childhood memories (sorry mom!). So instead, I’m telling you to go the opposite way and not cook anything at all!

This strawberry FRO-YO (as the kids are calling it now-days or Frozen Yoghurt to the rest of us) is so easy I’ve called it instant and the only reason it is delicious is because all the glory goes to the strawberries and their natural sweetness (so you may not even need the honey!). While strawberries scooped my vote (see what I did there!) you may want to go with pineapple or mango or passionfruit or blueberries – the best thing about this recipe is it can be whatever you want it to be!

Instant 3-Ingredient Strawberry Frozen Yoghurt

Serves 4-6

 

250g strawberries, hulled, chopped and frozen

1 cup (250ml) full cream plain yoghurt, frozen in ice cube trays

2-3 tbsp honey, to taste

 

Place the strawberries, frozen yoghurt blocks and honey into a blender with ¼ cup water and blend until smooth and thick. Use a little water or milk if necessary. Serve immediately or pour into a freezer-proof container and freeze until firm.

 

 

TIP For a creamier frozen yoghurt, add a few more spoonfuls of yoghurt. Swop out the strawberries for any other summer fruit.

Frozen Chocolate Tiramisu

Frozen Chocolate Tiramisu

I love it when a dessert TELLS me to eat it and even more so when it says it in Italian! Tiramisu means, ‘pick me up’ and yes, I think I will pick you up, and then I’ll put you in my mouth! This is an easy summer dessert that’s super-impressive to serve guests – especially when you say it with your best Italian accent. The Italian in my house is rather precious about tiramisu – although I think all Italians feel this way.  When I once proudly skipped into the room with what I thought was one of my best ideas ever; caramel tiramisu, he announced that it was a despicable idea. How dare I contaminate a perfectly delicious dessert with CARAMEL!? So when I tried my luck at suggesting a frozen version and he didn’t cancel our wedding plans, I was relieved. And of course, pushed my luck and suggested we add a chocolate layer as well. Might as well take advantage of the seemingly good mood he was in!  And so, this frosted version has a chocolate layer – because there are a lot of things Mr Italian and I disagree on, but when it comes to this we agree; chocolate makes everything better!

Frozen Chocolate Tiramisu

Serves 6-8

 

1 cup freshly brewed, strong coffee, cooled

18 finger biscuits

4 egg yolks

½ cup caster sugar

500g mascarpone cheese, softened

2 tbsp coffee liqueur or grappa (optional)

60g The Kate Tin Dark Baking Chocolate, melted

250ml cream, whipped

The Kate TIN Cocoa Powder, for dusting

 

Line the base and sides of a standard loaf tin with baking paper, leaving a 5cm overhang at long ends. Using an electric mixer, beat the egg yolks and sugar for 5 minutes or until light, pale and creamy. Whisk in the softened mascarpone and liqueur (if using) – don’t overmix. Dip 6 biscuits, 1 at a time, into the coffee mixture, turning to coat. Place, in a single layer, at the bottom of the loaf tin. Pour over half the mascarpone mixture then dust with cocoa powder. Place another layer of soaked biscuits on top. Fold the melted chocolate into the remaining mascarpone mixture and pour that over the biscuits. Top with a last layer of soaked biscuits. Cover the surface with plastic wrap and freeze overnight or until firm. Allow to soften at room temperature for 5 minutes before turning out onto a plate. Top with whipped cream and a dusting of cocoa powder.

 

TIP If you’re worried about the raw egg yolks, gently whisk the egg yolks and sugar in a bowl over gently simmering water until warm to the touch, then whip with an electric mixer until light and fluffy.

No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

Maltesers, Whispers, Whoppers – malted chocolate puff balls have many names, but I have a special place for the ones we call Chuckles here in South Africa. Mainly because the 40g suggested portion size Woolies has placed on the packet makes me (quite appropriately) LOL for dayz. Do you know how much 40g is?! Not nearly enough.
The most difficult part of making this cake is chopping the malty chocolate balls in half. Warning: they do NOT like being chopped – I had quite a few runners who tried to escape the wrath of my knife. They of course didn’t escape the wrath of being eaten though! Mwahaha.
 
Note: I give an amount of malty chocolate balls in the ingredient list, but of course, you need to buy double – if you need to know why, then we can’t be friends.
 
You may also leave out the Amarula; I would replace it with some Milo or hot chocolate powder (Nesquik!) dissolved in a bit of milk. I poured my ice cream mix into a fancy silicone bundt mould, but let’s be honest here, no one will actually care what it looks like once they taste it because all you REALLY need is a spoon!

No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

Serves 6-8

 

600ml fresh cream

60ml (1/4 cup) Amarula (optional: use Milo or Hot Chocolate mixed in 60ml milk)

1/2 (400g) tin condensed milk

1 tsp vanilla extract

100g The Kate Tin Dark Baking Chocolate, melted and cooled

100g malted chocolate puffs, halved plus extra to decorate

 

Amarula Chocolate Sauce

55g The Kate Tin Dark Baking Chocolate, chopped

60ml cream

2 tbsp honey

2 tbsp Amarula

1 tsp vanilla extract

 

Whip the cream until stiff peaks then add the Amarula and whip until combined.

Fold the condensed milk, vanilla and chocolate into the whipped cream.

Pour into a lined cake tin or silicone mould, sprinkling in the halved chocolate malt puffs as you go. Freeze for 4-5 hours (or overnight) until firm.

To make the sauce, place all the ingredients in a jug and microwave until melted and smooth. Allow to cool slightly.

Unmould the ice ceam cake by briefly dipping into water and unmould it onto a chilled plate. Serve drizzled with the sauce and sprinkled with the malt puffs.