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Ice cream menuUpdated a month ago
Creative Dessert Recipes 🍨🍫
Indulge in these delicious, protein-packed treats using your favourite meal replacement packs!
Mousse, Blancmange, or Ice Cream
For a Mousse or Ice Cream with a Center:
1️⃣ Mix ½ tsp gelatin into your chosen pack.
2️⃣ Pour 125ml milk or water into a blender, add the pack powder, and blend until smooth.
3️⃣ Pour into a container and refrigerate or freeze until desired consistency.
For Blancmange:
📌 Follow the same steps as above but use ¾ - 1 tsp gelatin instead of ½ tsp.
For Ice Cream Without a Center:
📌 Follow the same steps as above but use 150ml milk or water and ¾ tsp gelatin.
Berry Ripple Rice Pudding Ice Cream 🍓🍚
1️⃣ Sift the rice from the Rice Pudding pack.
2️⃣ Boil/microwave the rice in water until fully cooked, drain, and set aside.
3️⃣ Mix the dry pudding powder with 1/8 tsp gelatin and whisk in 70ml hot water.
4️⃣ In a blender, add 50ml cold water or milk, the pudding mixture, and the cooked rice. Blend until smooth.
5️⃣ Pour into a tub, swirl in Berry Water Flavouring, and freeze.
Brookie Centre 🍪🍦
1️⃣ Mix half a 55g Brownie pack with 15ml water (use 12ml for half a 41.5g pack).
2️⃣ Spoon mixture onto a silicone sheet, shape as needed, and insert a lolly stick.
3️⃣ Freeze until solid.
Ice Cream Cones or Baskets 🍦
1️⃣ Prepare Brownie or Caramel Cake mix according to packet instructions.
2️⃣ Pour onto a silicone baking sheet, spreading it thinly.
- A rectangle makes 2 large cones.
- Pour 2-3 circles or squares for baskets.
3️⃣ Bake at 190°C (170°C Fan) for 5-7 minutes, or until edges begin to slightly colour.
For Cones:
📌 While the brownie/cake sheet is still hot, cut into two triangle shapes and wrap into a cone.
📌 Gently press the seam together and cool completely.
📌 Use a metal or thick card cone mould to help shape it.
📌 Freeze until ready to use.
For Baskets:
📌 While the brownie/cake sheet is still hot, place circles over muffin tin holes or ramekins and gently press them into shape.
📌 You can make small cuts or folds for easier shaping.
📌 Freeze until ready to use.
Thick Custard Recipe 🍮
1️⃣ Stir 1/8 tsp gelatin (optional) into shake powder.
2️⃣ Add shake powder to a bowl and whisk in 70ml boiling water.
3️⃣ Allow to cool slightly, then blend and refrigerate.
4️⃣ Stir vigorously every 5-10 minutes until the desired thickness is reached.
Syrup Jelly Aranciaro Ripple & Coating 🍊
1️⃣ Mix:
- 2 tsp gelatin
- 1.5 tsp water flavouring
- 100ml boiling water
2️⃣ Stir well in a shaker cup until fully dissolved.
3️⃣ Add 60ml cold water and refrigerate.
4️⃣ Stir every 3-5 minutes until it reaches a thick syrup consistency.
5️⃣ Store at room temperature with a lid on.
For Syrup Ripple in the Center:
📌 Use the same recipe but divide all quantities by 8 (¼ tsp gelatin, ¼ tsp water flavouring, 15ml boiling water, 8ml cold water).
📌 Mix in a small dish and use as a ripple inside desserts.
Bar Shavings & Shake Dip 🍫🥤
📌 Dip frozen ice cream into a shake and roll in bar shavings.
📌 Return to the freezer until ready to eat.
⚠️ Tip: A water-ice lolly made with water flavouring might repel its coating. If this happens, hold it horizontally and spoon the shake over it carefully.
