Salted Caramel Bola de Bolacha (Portuguese Biscuit Cake)

A rich Portuguese-inspired biscuit cake made with espresso-dipped Maria biscuits, salted caramel buttercream, and homemade dulce de leche.

Bola de Bolacha is one of my favorite desserts from Portugal, so naturally, I had to try it more than once. During my trips, I tasted three different versions, and each one gave me a completely different impression of this classic Portuguese biscuit cake.

The first was moist, luscious, and creamy without being overwhelming, with a distinctly caramel-forward flavor and a light caramel drizzle. This was by far my favorite. The second had a much stronger coffee flavor that reminded me more of tiramisu than the dessert I had been expecting. It was well-made, but the coffee was definitely the dominant flavor. The third was the least memorable. It was dry and flat, and if I had to identify a flavor, I'd say condensed milk and slightly stale biscuits.

So, quite a range—but between a restaurant, a high-end bakery, and a beach café, perhaps the variety isn't all that surprising.

I decided to take matters into my own hands. After testing and researching different approaches, I landed on my own version, with one priority above everything else: bringing the caramel flavor forward.

My Salted Caramel Bola de Bolacha keeps the recognizable structure of the Portuguese classic—coffee-dipped Maria biscuits layered into a flower-shaped cake—but uses a salted caramel buttercream made with homemade dulce de leche, egg yolks, and butter.

The result is rich, creamy, coffee-infused, and deeply caramel-forward, with just enough salt to balance the sweetness.

This isn't meant to be a traditional Portuguese recipe. It's my interpretation of a dessert I loved discovering in Portugal.

Yield: 6-8

Author: Dontmissmyplate

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Salted Caramel Bola de Bolacha

A rich, coffee-soaked Portuguese biscuit cake layered with salted caramel buttercream, plain Maria biscuits and caramel Maria biscuits. Inspired by three Bola de Bolacha I tasted in Portugal, this version puts caramel at the center of every bite.

Prep time: 30 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 40 M

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Ingredients

• 1 cup strong brewed coffee
• 1 tbsp granulated sugar
• 8 oz (227 g) unsalted butter, softened
• 7 oz (198 g) dulce de leche (½ cup + 1 tbsp)
• 2 large egg yolks
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ¼ tsp course or fine sea salt
• 1½ packets Maria biscuits (approximately 49 biscuits)
• 4-6 additional biscuits, crushed for topping and sides (optional)

Instructions

1. Brew 1 cup of strong coffee, then stir in 1 tablespoon sugar while it's still hot.
2. Pour the coffee into a shallow bowl and allow it to cool completely.
3. Place the 2 egg yolks and 2 tablespoons sugar in a heatproof bowl.
4. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture reaches 160°F (71°C). Remove from the heat and continue whisking for about 1 minute.
5. Allow the egg mixture to cool to room temperature.
6. Place the 7 oz dulce de leche in a bowl. Add the ½ teaspoon vanilla and ¼ teaspoon salt. Stir with a spatula until smooth.
7. Add the cooled egg-yolk mixture and stir with a spatula until completely incorporated.
8. Place the softened butter in a mixing bowl. Beat with an electric mixer for 3–4 minutes, until light and creamy.
9. Gradually add the dulce de leche mixture, about 3 tablespoons at a time, beating after each addition for about 15 seconds, or just until incorporated.
10. Continue until all of the caramel mixture has been incorporated and the buttercream is smooth and spreadable. If the buttercream is too soft to spread cleanly, refrigerate it for 15–20 minutes before assembling.
11. Place a springform pan or removable-bottom cake pan on a flat tray.
12. Spread about 1 tablespoon of buttercream in the center of the base to help hold the first biscuits in place.
13. Quickly dip one Maria biscuit at a time into the cooled coffee. Do not soak.
14. Arrange 7 biscuits in a flower pattern: 1 in the center with 6 surrounding it. Spread a thin, even layer of buttercream over the biscuits.
15. Repeat with another 7 biscuits, alternating between plain and caramel Maria biscuits. Continue until you have 7 biscuit layers.
16. Spread the remaining buttercream over the top, then sprinkle the crushed biscuits over the top and sides.
17. Cover and refrigerate for at least 4 hours, preferably overnight. The biscuits will soften as they absorb the coffee and the buttercream will firm as it chills.
18. Remove the cake from the refrigerator and allow it to sit at room temperature for approximately 5–10 minutes before slicing.
19. Release the sides of the springform pan and keep the cake on its removable base for serving.

Notes

• Eggs: If using regular (non-pasteurized) eggs, cook the egg yolks and sugar to 160°F (71°C) as directed. If using pasteurized eggs, you can skip this cooking step and use the yolks according to the manufacturer's guidance.
• Dulce de leche: Store-bought dulce de leche works perfectly. If you can't find it, you can make your own by slowly cooking sweetened condensed milk until thick and caramelized.
• Maria biscuits: Traditional Bola de Bolacha uses Maria biscuits. I use a combination of plain and caramel Maria biscuits for extra caramel flavor. If caramel Maria biscuits aren't available, use plain Maria biscuits throughout.
• Storage: Keep the finished cake covered and refrigerated for up to 4 days. The biscuits will continue to soften as it rests.
• Freezing: The assembled cake can be frozen for up to 1 month. Wrap it tightly before freezing. Thaw overnight in the refrigerator before serving, then allow it to sit at room temperature for 5–10 minutes before slicing.
• Serving: For the cleanest slices, make the cake at least 4 hours ahead; overnight is even better. Let it sit at room temperature for 5–10 minutes before serving.

Nutrition Facts

Calories

465

Fat (grams)

28 g

Sat. Fat (grams)

17 g

Carbs (grams)

42 g

Fiber (grams)

1 g

Sugar (grams)

29 g

Protein (grams)

5 g

Sodium (milligrams)

220 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Peppermint Crisp Tart with Coconut

A no-bake South African classic of Tennis biscuits, whipped cream, and caramel, topped with Peppermint Crisp chocolate. My version adds coconut throughout for a tropical twist, no oven needed, just fridge time.

If you didn't grow up in Southern Africa, there's a good chance you've never heard of Peppermint Crisp Tart, but it's one of the most beloved desserts in the country, the kind of thing that shows up at every family gathering, Christmas, and braai. It's a no-bake tart built from layers of crushed Tennis biscuits, whipped cream, and a caramel sauce, all finished with grated Peppermint Crisp, a chocolate bar that's equal parts sweet and crunchy. The biscuits soften just enough in the fridge to turn almost cake-like, while the caramel and cream stay rich and smooth underneath.

For my version, I wanted to keep everything that makes the original so good while putting my own spin on it. I folded coconut cream into the caramel layer, topped it all with toasted coconut, and turned the Tennis biscuits into a buttery coconut crumb crust instead of the usual straight biscuit layer. It's still unmistakably Peppermint Crisp Tart at heart, but there's a subtle coconut flavor running through every layer now.

It's creamy, minty, rich with caramel, and about as easy as dessert gets, no oven required. Honestly that's part of the charm of this one. You assemble it, slide it into the fridge, and let time do the rest of the work for you.

peppermint crisp, coconut, no-bake dessert

dessert

South African, African

Yield: 6

Author: Dontmissmyplate

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Peppermint Crisp Tart with Coconut

A no-bake South African classic of Tennis biscuits, whipped cream, and coconut caramel, topped with toasted coconut and grated Peppermint Crisp chocolate. No oven needed, just fridge time to set.

Prep time: 25 MinInactive time: 4.5 HourTotal time: 4.5 H & 25 M

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Ingredients

Coconut biscuit crust

• 16-18 Tennis biscuits
• 4-6 tbsp unsalted butter, melted
• 3 tbsp unsweetened coconut flakes

Coconut caramel filling

• 7 oz (198 g) dulce de leche or Caramel Treat
• ¼ cup (60 ml) coconut cream, chilled
• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• Pinch of salt
• 2 Peppermint Crisp bars, chopped

Topping

• About ½ Peppermint Crisp bar, finely chopped
• 1-2 tbsp toasted coconut flakes

Instructions

1. First make the crust. Add the Tennis biscuits and coconut flakes to a food processor and pulse into fine crumbs. Add the melted butter gradually, pulsing after each addition, until the crumbs resemble wet sand and hold together firmly when pressed. You may not need all 6 tablespoons. You can also transfer the crumbs to a bowl before adding the butter and mix with a spatula instead.
2. Press the crumb mixture firmly and evenly into the bottom of a 6 × 6-inch dish in a layer about ⅓ inch thick, substantial enough to hold together when cut but not so thick it's hard to cut through. Cover and chill while preparing the filling.
3. In a bowl, combine the dulce de leche, coconut cream, vanilla and salt. Stir with a spatula until completely smooth.
4. In a separate bowl, beat the cold heavy cream and granulated sugar until medium-stiff peaks form. Do not overwhip!
5. Fold about one-third of the whipped cream into the caramel mixture to loosen it. Then gently fold the loosened caramel mixture into the remaining whipped cream until smooth and fluffy.
6. Chop 2 Peppermint Crisp bars, reserving approximately ½ bar for the topping. Gently fold the remaining chopped Peppermint Crisp into the filling. Spread half of the filling over the chilled biscuit crust.
7. Arrange a single layer of whole Tennis biscuits over the filling, breaking them as necessary to fit. Spread the remaining filling over the biscuits and smooth the top.
8. Sprinkle with the reserved chopped Peppermint Crisp and toasted coconut flakes.
9. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set. Serve chilled.

Notes

• Chocolate: If Nestlé Peppermint Crisp isn't available, substitute an equivalent amount of peppermint chocolate, such as peppermint Aero.
• Dulce de leche: Traditional South African Peppermint Crisp Tart uses Nestlé Caramel Treat. Dulce de leche works as a readily available U.S. substitute, either works in this recipe.
• Tennis Biscuits: Tennis biscuits are the classic South African coconut biscuits traditionally used in this tart. If unavailable in the U.S., substitute Voortman Coconut Cookies or another thin, crisp coconut biscuit. Leibniz Butter Biscuits or a similar crisp tea biscuit also work, though the coconut flavor will be less pronounced.
• Coconut Cream: Use canned coconut cream. It's mixed directly into the caramel and doesn't need to be whipped.
• Crust Note: For the best texture, press the biscuit mixture into a firm, even layer about ⅓ inch thick. You want a substantial crust that holds together when cut but isn't so thick that it becomes difficult to cut through.

Nutrition Facts

Calories

690

Fat (grams)

41 g

Sat. Fat (grams)

27 g

Carbs (grams)

52 g

Sugar (grams)

37 g

Protein (grams)

6 g

Sodium (milligrams)

167 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Rooibos Tiramisu

A Southern African-inspired take on Italian tiramisu, this Rooibos Tiramisu replaces the traditional coffee soak with strong rooibos tea, masala wine and vanilla for a creamy, aromatic dessert that's perfect for tea lovers.

Tiramisu is one of those desserts that doesn't really need an introduction. Creamy mascarpone, delicate ladyfingers, cocoa and that unmistakable coffee-soaked bite make it a classic for a reason. But what happens when you're a tea lover who wants to experience tiramisu without making coffee the star?

I first fell in love with making tiramisu during a cooking class in Italy, where I had the chance to make the classic version from scratch. There's something special about preparing a dish in the place where it originated—or at least, in the country that made it famous around the world. Working with mascarpone, egg yolks, sugar and those delicate Italian ladyfingers gave me a much better appreciation for why the dessert works so well. But when I started thinking about putting my own spin on it, I didn't want to simply swap one ingredient for another and call it a new recipe. I wanted the twist to actually make sense, and for me, that meant rooibos.

Rooibos is naturally caffeine-free, with a mellow, nutty, earthy sweetness and subtle notes that can lean toward vanilla, honey and even cocoa depending on the blend. It also happens to be one of those ingredients that immediately brings a South African connection to a dessert that is otherwise unmistakably Italian.

Instead of soaking the ladyfingers in coffee, they're dipped in a strong rooibos infusion, finished with a little marsala wine and vanilla. The result isn't supposed to taste like coffee tiramisu with tea substituted for the coffee. The goal is something different: a tiramisu where rooibos has its own identity.

I also wanted to keep the dessert approachable for people who simply aren't coffee drinkers. If you love tea, don't drink caffeine, or just want something unexpected for dessert, this version gives you the creamy, cocoa-dusted experience of tiramisu while taking it in a completely different direction.

The mascarpone cream remains rich and airy, while the rooibos brings warmth and depth. A small amount of espresso powder in the cocoa topping is there only to deepen the chocolate notes—not to turn the dessert back into a coffee tiramisu.

It's a little bit Italy, a little bit Southern Africa, and very much my kind of fusion.

Yield: 4

Author: Dontmissmyplate

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Rooibos Tiramisu

A Southern African-inspired twist on classic Italian tiramisu, made with bold rooibos tea, masala wine, mascarpone and a cocoa-espresso finish.

Prep time: 30 MinInactive time: 4 HourTotal time: 4 H & 30 M

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Ingredients

Rooibos Soak

• 1 cup water
• 2 teaspoons loose-leaf rooibos
• 1 tablespoon granulated sugar
• 2 tablespoons masala wine
• ½ teaspoon vanilla extract

Mascarpone Cream

• 2 large egg yolks
• ¼ cup (50g) granulated sugar
• 1 tablespoon masala wine
• 8 ounces (225g) mascarpone, slightly softened
• ⅔ cup (160ml) heavy whipping cream, cold
• ½ teaspoon vanilla extract
• Pinch of salt

Assembly

• 12–14 Savoiardi ladyfingers
• Topping
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon espresso powder
• Optional: a tiny pinch of very finely crushed rooibos leaves for visual garnish

Instructions

1. Bring 1 cup of water to a boil. Add the rooibos and steep for 8–12 minutes, or until very strong. If needed, add a little more water and additional loose-leaf rooibos to account for evaporation and maintain enough liquid for dipping the ladyfingers. Remove the tea bags or strain the loose tea once the rooibos is ready. You can prepare the remaining components while the tea steeps.
2. While the tea is still hot, stir in the sugar until dissolved. Allow the tea to cool to warm or room temperature, then stir in the masala wine and vanilla. Set aside.
3. In a heatproof bowl, whisk together the egg yolks, sugar, and 1 tablespoon of masala wine. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160°F. Remove from the heat and let cool for about 5 minutes.
4. Transfer the cooked yolk mixture to a large bowl. Add the mascarpone, vanilla, and salt, and whisk until smooth.
5. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining cream just until combined. Do not overmix.
6. Pour the rooibos soak into a shallow dish. Dip each ladyfinger very briefly, about 1 second per side, until moistened but not saturated.
7. Arrange the dipped ladyfingers in a single layer across the bottom of a 6 × 6-inch dish, breaking them as needed to fit. Spread half of the mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top.
8. Combine the cocoa powder and espresso powder, then sift the mixture evenly over the tiramisu. If desired, finish with a tiny pinch of finely crushed rooibos leaves for visual contrast.
9. Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled.

Notes

• Strong rooibos matters. The tea should taste more concentrated than a normal cup because the mascarpone and ladyfingers will mellow it.
• Don't oversoak the ladyfingers. A very quick dip keeps the tiramisu structured rather than soggy.
• The espresso powder is subtle. It deepens the cocoa flavor without turning this into coffee tiramisu.
• Masala wine: The small amount adds warmth and spice without overpowering the rooibos.
• Egg safety: The yolk mixture is heated to 160°F before being incorporated into the cream.

Nutrition Facts

Calories

580

Fat (grams)

37 g

Sat. Fat (grams)

22 g

Carbs (grams)

56 g

Sugar (grams)

29 g

Protein (grams)

9 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate

Coconut Panna Cotta with Mango (Zanzibar Inspired)

A coconut panna cotta infused with Zanzibar spice, topped with mango, toasted coconut, and cashews, born from a trip to Italy and a love of East African flavour.

Some of my favourite recipes are inspired by the places I've travelled rather than traditional recipes themselves. After returning from Italy, where panna cotta seemed to appear on every dessert menu I came across, I couldn't stop thinking about how beautifully its delicate texture would pair with the tropical flavours I'd fallen for while visiting Zanzibar.

So instead of a classic vanilla panna cotta, I swapped in creamy coconut, added just enough vanilla and warming spice to perfume every bite, then finished it with sweet mango, toasted coconut, and crunchy cashews. The result is rich yet surprisingly light, the kind of elegant dessert that feels just as at home after a summer barbecue as it does at the end of a special dinner party. The coconut never overwhelms, the spices stay in the background, and the mango brings just enough brightness to tie it all together.

It's Italy meeting East Africa on one plate, and it might be one of my favourite desserts I've ever created. It's also make ahead friendly, naturally gluten free, and tropical without tipping into overly sweet, so it works just as well for casual entertaining as it does for something a little more special.

Yield: 5

Author: Dontmissmyplate

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Coconut Panna Cotta with Fresh Mango

Inspired by my travels through Zanzibar, this silky coconut panna cotta combines the elegance of a classic Italian dessert with the tropical flavours of East Africa. Creamy coconut, fragrant vanilla and warming spices are finished with sweet mango, toasted coconut and crunchy cashews for a dessert that's rich, refreshing and effortlessly elegant.

Prep time: 20 MinOvernight: 8 HourTotal time: 8 H & 20 M

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Ingredients

Coconut Panna Cotta

• 2 cups (480ml) full-fat coconut milk
• 1 cup (240ml) heavy cream
• ⅓ cup (65g) granulated sugar
• 2 tsp vanilla extract
• ⅛ tsp ground cinnamon
• ⅛ tsp ground cardamom
• Pinch of salt
• 2¼ tsp powdered gelatin
• 3 tbsp cold water

Mango Purée

• 2 cups frozen mango chunks, thawed
• 1–2 tbsp honey (adjust to taste)
• Pinch of salt
• 1–3 tsp water, only if needed for consistency

Garnish

• Fresh mango cubes
• Toasted coconut flakes
• Toasted chopped cashews

Instructions

1. Bloom the gelatin, then sprinkle the gelatin evenly over the cold water. Leave untouched for 5 minutes until fully bloomed.
2. Combine and warm the coconut milk, heavy cream, sugar, cinnamon, cardamom and a pinch salt.
3. Heat over low to medium-low to heat for about 5 minutes, whisking gently until the sugar dissolves and milks begins to steam. Do not boil!
4. Remove from the heat.
5. Stir in the vanilla.
6. ---
7. Step 3 – Add the gelatin
8. Add the bloomed gelatin.
9. Whisk until completely dissolved.
10. Strain through a fine mesh sieve.
11. Allow to cool for about 10–15 minutes, until no longer steaming but still pourable.
12. ---
13. Step 4 – Fill the ramekins
14. Lightly grease each ramekin with a very thin film of neutral oil.
15. Pour in the panna cotta.
16. Tap gently to remove air bubbles.
17. Refrigerate overnight.
18. ---
19. Step 5 – Prepare the mango
20. Blend together:
21. thawed mango
22. honey
23. pinch salt
24. If needed, add 1 teaspoon of water at a time until it reaches a thick, spoonable consistency.
25. If using very frozen mango, gently warm the purée before blending again.
26. ---
27. Step 6 – Unmold (Optional)
28. Serve directly in the ramekin for the easiest presentation.
29. If unmolding:
30. Dip the ramekin in warm water for 20–30 seconds.
31. Run a thin smooth knife gently around the edge if needed.
32. Invert onto the serving plate.
33. ---
34. Step 7 – Assemble
35. Spoon a little mango purée over or beside the panna cotta.
36. Top with
37. fresh mango
38. toasted coconut
39. toasted cashews
40. Serve immediately.

Notes

General

• Don't boil the coconut mixture.
• Bloom the gelatin completely before adding.
• Strain before pouring for the smoothest finish.
• Serve in ramekins for the easiest presentation.
• Silicone moulds work beautifully if you prefer unmolded panna cotta.
• Frozen mango works perfectly.

---

Troubleshooting

• My panna cotta won't release.
• Dip in warm water for 20–30 seconds.
• Use a smooth knife to break the seal.
• Or simply serve in the ramekin.

---

• My mango is too thick.
• Allow it to thaw completely.
• Blend again.
• Only add water one teaspoon at a time.

---

• My panna cotta has tiny bubbles.
• The mixture was likely whisked a little too vigorously.
• Tap the filled ramekins on the counter before chilling and allow the mixture to rest briefly before pouring.

---

Storage

• Panna cotta: 3 days refrigerated
• Mango purée: 3–4 days refrigerated
• Do not freeze.

Nutrition Facts

Calories

400

Fat (grams)

33 g

Sat. Fat (grams)

26 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Sugar (grams)

21 g

Protein (grams)

4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

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Pornstar Martini Ice Lollies (Mocktail Popsicles)

There are some flavours that do not just stay in your memory because of how they taste, but because of where they first come from. One of the earliest times I encountered a Pornstar Martini style cocktail was during a cocktail making experience in Zanzibar. It was not just the drink itself that stood out, but the entire setting. Warm coastal air, ocean in the background, and that feeling of being somewhere completely different from everyday life. What stayed with me was not only the flavour but the way it was served. Vibrant, layered, and visually split between a rich tropical base and a lighter sparkling finish. That contrast in flavour and presentation is what I have always associated with it.

In this version, I have leaned into those tropical notes in a more playful and accessible way for a frozen dessert. I used pineapple alongside passion fruit because it naturally softens the sharpness of passion fruit and adds a round, juicy sweetness that works especially well once frozen. Vanilla brings warmth and depth, tying everything together into a smooth and balanced flavour profile.

To keep that original split personality feel of the cocktail, I also wanted a sparkling element when serving. Instead of champagne, I use ginger ale with a splash of pineapple juice. This is not a direct replacement but a non alcoholic way to recreate the same celebratory fizz and light golden colour in a glass.

In this recipe, those core flavour ideas are reimagined as frozen ice lollies. The result is a simple tropical dessert that still carries the identity of the original inspiration. Bright passion fruit, soft pineapple sweetness, and subtle vanilla warmth, frozen into a refreshing summer treat.

These ice lollies can be enjoyed on their own or paired with sparkling wine or a non alcoholic fizz for a more cocktail style serving. They can also be dipped into a glass for a playful frozen twist on the original presentation.

It is a frozen interpretation of a modern classic built from memory, shaped by travel, and designed for warm days and simple ingredients.

pornstar martini ice lollies, mocktail popsicles, passion fruit popsicles, pineapple ice lollies, summer frozen desserts, tropical popsicles, homemade ice lollies.

dessert

Yield: 6 (1 per person)

Author: Dontmissmyplate

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Pornstar Martini Ice Lollies (Mocktail Popsicles)

Tropical passion fruit and pineapple ice lollies with vanilla and lime, inspired by the vibrant flavours of a Pornstar Martini mocktail. These refreshing homemade frozen treats are perfect for hot summer days, garden parties, and tropical-themed gatherings.

Prep time: 10 MinInactive time: 8 HourTotal time: 8 H & 10 M

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Ingredients

• 1 cup passion fruit pulp (fresh or thawed frozen)
• 1 cup pineapple juice
• 2–3 tsp vanilla syrup
• 1–2 tsp honey (optional, adjust to taste)
• Juice of 1 lime
• Pinch of salt

Instructions

1. If using frozen passion fruit pulp, allow it to thaw slightly, then blend until smooth.
2. Add the passion fruit pulp, pineapple juice, vanilla syrup, honey (if using), lime juice, and a pinch of salt to a jug. Stir until fully combined.
3. Taste the mixture and adjust if needed. Add a little extra honey or vanilla syrup if it's too tart, or more lime juice if it's too sweet.
4. Pour the mixture into ice lolly moulds, leaving a small gap at the top for expansion as they freeze.
5. Insert the sticks and freeze for 6–8 hours, or overnight, until completely solid.
6. To release the lollies, run the moulds under warm water for a few seconds before gently pulling them out.

Notes

• Fresh passion fruit gives the best flavour and texture, but thawed frozen passion fruit pulp works just as well.
• The sweetness of pineapple juice can vary, so taste the mixture before freezing and adjust the honey or vanilla syrup as needed.
• A small pinch of salt enhances the tropical fruit flavours and helps balance the sweetness.
• For a smoother ice lolly, strain the passion fruit pulp before mixing. Leave the seeds in if you prefer added texture and a more rustic finish.
• Freezing naturally reduces perceived sweetness, so the mixture should taste slightly sweeter than you want the finished lollies to be.
• Store the ice lollies in the freezer for up to 2 months in an airtight container or wrapped individually to prevent freezer burn.

Nutrition Facts

Calories

120

Fat (grams)

2 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Sugar (grams)

22 g

Protein (grams)

1 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Did you make this recipe?

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Mango Ginger Cream Ice Lollies (Popsicles)

Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.

The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.

Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.

After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.

These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.

Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.

Yield: 6 (1 per serving)

Author: Dontmissmyplate

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Mango Ginger Ice Lollies

A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.

Prep time: 20 MinTotal time: 20 Min

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Ingredients

• 2 tbsp freshly grated ginger
• ¼ cup water
• 2½ cups frozen mango chunks
• 1 cup vanilla ice cream
• 3 tbsp heavy cream (for blending and added creaminess if needed)
• Juice of ½ lime
• Pinch of salt
• 2–4 tbsp ginger infusion, to taste

Instructions

1. Step 1: Make the Ginger Infusion
2. 1. Combine the grated ginger and water in a small bowl.
3. 2. Let sit for 10–15 minutes.
4. 3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
5. 4. Discard the solids and reserve the ginger liquid.
6. Step 2: Blend the Ice Lolly Base
7. 1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
8. 2. Blend until smooth.
9. 3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
10. 4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
11. Step 3: Fill the Moulds
12. 1. Pour the mixture evenly into 6 ice lolly moulds.
13. 2. Leave a little space at the top for expansion.
14. 3. Insert sticks or lids.
15. Step 4: Freeze
16. 1. Freeze for 6–8 hours or overnight until completely solid.
17. Step 5: Serve
18. 1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
19. 2. Gently release the ice lollies.
20. 3. Serve immediately.

Notes

• The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
• Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
• The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
• For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.

Nutrition Facts

Calories

120

Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

1.5 g

Sugar (grams)

15 g

Protein (grams)

2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Malawi Shandy Ice Lollies (Popsicles)

The Malawi Shandy is one of those drinks that instantly takes me back to Zimbabwe.

I remember drinking it on houseboat holidays in Kariba and during trips to Victoria Falls—two destinations known for sunshine, adventure, and escaping everyday life. In both places, an ice-cold Malawi Shandy always seemed to taste better in the heat. Bright, citrusy, and finished with a few dashes of bitters, it was the kind of drink that felt synonymous with holidays, road trips, and long afternoons spent outdoors.

For most of my life, I never questioned the name. It wasn't until recently that I learned the word "shandy" likely traces its roots to the British shandygaff, a drink traditionally made by mixing beer with lemonade or ginger beer. Over time, however, the drink evolved into something distinctly Southern African. Today, Malawi Shandy is enjoyed far beyond Malawi itself and can be found throughout the region, where it is typically served as a refreshing non-alcoholic drink, though some people add vodka or rum for a simple cocktail.

Part of what makes Malawi Shandy so memorable is its appearance. The combination of citrus and bitters creates a beautiful amber-red gradient that is instantly recognizable to many Southern Africans. For some, it's a nostalgic reminder of family gatherings, holidays, and summer afternoons. For me, it's one of those flavors that immediately transports me back to some of Zimbabwe's most memorable warm-weather destinations.

For this recipe, I wanted to preserve both the flavor and the visual identity of the original by transforming it into an ice lolly. The result captures everything I love about Malawi Shandy: bright citrus, gentle spice, bittersweet complexity, and the sunset-like gradient that made me fall in love with the drink in the first place.

More than just a frozen treat, these ice lollies are a tribute to one of Southern Africa's most beloved warm-weather drinks and the memories attached to it.

Yield: 6

Author: Dontmissmyplate

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Malawi Shandy Ice Lollies (Popsicles)

These Malawi Shandy Ice Lollies transform one of Southern Africa's most beloved citrus drinks into a refreshing frozen treat. Made with fresh orange juice, lemon, ginger ale, Sprite, and Angostura bitters, they capture the bright, bittersweet flavor and signature amber-red gradient of the original drink.

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

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Ingredients

• 1 cup (240ml) freshly squeezed orange juice (about 4 oranges)
• 1 cup (240ml) Sprite
• ½ cup (120ml) ginger ale
• Juice of ½ lemon
• 2 tsp Angostura bitters
• 2 tsp prepared citrus base mixture

Instructions

1. In a jug or bowl, combine the orange juice, Sprite, ginger ale, and lemon juice. Stir gently to combine, taking care not to remove too much carbonation.
2. Pour the mixture into six ice lolly moulds, filling each mould approximately 90% full.
3. Transfer the moulds to the freezer and chill for 35–45 minutes, or until the edges begin to freeze while the centre remains slushy.
4. In a small bowl, combine the Angostura bitters with 2 teaspoons of the citrus base. Stir until evenly mixed.
5. Remove the moulds from the freezer. Carefully pour approximately 1 teaspoon of the bitters mixture into each mould over the semi-frozen base. Do not stir or swirl! Allow the bitters mixture to settle naturally.
6. Gently insert the mould lids or sticks without pressing down aggressively.
7. Return the moulds to the freezer and freeze for 6–8 hours or overnight.
8. To release the ice lollies, briefly run the outside of the mould under warm water for 2–3 seconds before gently pulling.

Notes

• Freshly squeezed orange juice produces the brightest flavour and colour.
• Do not over-stir after adding the bitters mixture, as this will disrupt the natural gradient effect.
• Each ice lolly will develop a slightly different pattern, making every one unique.
• For an adult version, serve alongside a Malawi Shandy spiked with vodka or rum.
• If using larger moulds, freezing times may increase.
• Store in an airtight container or in the moulds for up to 2 months. For best flavour and texture, enjoy within 3 weeks.

Serving Suggestion:

<span>• Garnish with orange slices and maraschino cherries.</span><br><span>• Serve alongside a chilled Malawi Shandy.</span><br><span>• Perfect for summer gatherings, braais, picnics, and poolside entertaining.</span><br><span>• Pair with tropical fruit platters or citrus-forward desserts.</span>

Nutrition Facts

Calories

45

Carbs (grams)

11 g

Fiber (grams)

.2 g

Sugar (grams)

9 g

Protein (grams)

.3 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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No-Churn Chocolate Egg Ice Cream with Caramel Drizzle

This no-churn Easter egg and caramel ice cream is a rich, creamy homemade dessert made without any ice cream machine, just a few simple ingredients and a freezer.

No-churn ice cream works by combining whipped cream and sweetened condensed milk, creating a smooth, airy base that freezes into a soft, scoopable texture. The key is keeping the cream light and fluffy, then gently folding it into the condensed milk so you don’t lose the air that gives the ice cream its signature creaminess.

In this version, crushed mini Easter eggs and caramel pieces are folded through the mixture, making it the perfect way to use leftover Easter candy or seasonal chocolate. You can also adapt this base with cookies, fruit, nuts, or other chocolates year-round.

The result is a simple, indulgent homemade ice cream that requires no churning, no special equipment, and minimal effort. Just freeze and enjoy!

Yield: 6-8

Author: Dontmissmyplate

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No-Churn Easter Egg and Caramel Ice Cream

This easy no-churn ice cream is made with whipped cream and sweetened condensed milk for a rich creamy, texture - no machine needed. Folded with crushed mini Easter eggs and caramel, it's the perfect way to turn leftover holiday chocolate into a simple, indulgent frozen dessert.

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

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Ingredients

• 2 cups heavy whipping cream (cold)
• 1 can (397g / 14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1–1.5 cups mini Easter eggs (crushed)
• ½ cup caramel sauce or chopped caramel pieces (optional)
• Pinch of salt (optional, enhances flavor)

Instructions

1. Whip the cold heavy cream in a bowl until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk and vanilla.
3. Gently fold the whipped cream into the condensed milk mixture (important: keep it airy).
4. Fold in crushed Easter eggs and caramel pieces.
5. Pour mixture into a freezer-safe container.
6. Swirl extra caramel on top if desired.
7. Cover and freeze for 6–8 hours or overnight.
8. Scoop and serve once firm.

Notes

• Always fold whipped cream into the condensed milk gently (not the other way around) to keep the mixture light and airy.
• Do not overmix after adding whipped cream, this keeps it light and airy
• Almost any chocolate or candy can be substituted (cookies, fruit, nuts)
• Best texture after overnight freezing
• Let sit 5–10 minutes before scooping for easier serving

Nutrition Facts

Calories

400

Fat (grams)

25 g

Carbs (grams)

35 g

Sugar (grams)

30 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Creamy Coconut Cornbread Ice Cream (No Churn)

Who isn't down for eating ice cream regardless of the season? As Summer ends and makes way for the Fall, flavours change, and various fruits and vegetables will take the stage, from pumpkins and sweet potatoes to corn and apples, pears and figs. When people think about corn (or maize, or mealie cobs), ice cream probably doesn't come to mind--although some of the more experimental producers, companies like Van Leeuwen and Jeni's may have made that the case.

But what if you want to make some corn ice cream in your own at home? Better yet, still decadent, possibly dairy-free, and without an ice cream maker.

Be sure to explore the website for other sweet recipes, the no churn ice cream recipes listed below which you can use with dairy or alterative milk products to make.

• Bourbon Peach Crumble Ice Cream

• Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread

• Coconut and Blueberry No-Churn Ice Cream

• Sweet Potato and Gingersnap Ice Cream (No-Churn)

Nature's Charm produces two main ingredients (linked below) you need for your ice cream base - whipped cream (to help add air to the mixture, especially since you won't be getting the smooth, light texture that typically comes from the churning motion of an ice cream maker) and condensed milk (which supplies the sugar and fat content). I am a fan of their quality, organic products and recommend trying them. They even make condensed oat milk! Even if you don't have specific dietary requirements and restrictions, check out some of my favourite gluten-free and vegan baking items here.

If you are in need of some quality loaf pans, for ice cream, bread, or whatever else, try these!

Here are some worthy Loaf Pans!

These Nordic Ware Aluminum Loaf Pans (Set of 2) , 1.5-pound pans can do it all—and then some with oven-safe aplomb. They’re made of pure cast aluminum reinforced with steel, so they’ll heat up in a flash and bake extra-evenly time after time. Even more: They’ve got galvanized steel rims to prevent warping, and they’ll never rust either.

Have you ever used coconut milk products as your base?

How to Make Non-Dairy No-Churn Ice Cream

This website has several recipes that do not require an ice cream maker. There is no need to purchase an overpriced machine; you have total control over what goes into your easy, homemade sweet treat.

As previously noted, an integral part of making ice cream is the churning process or adding air into the mixture, which you can achieve using a hand mixer (in addition to the whipped cream). There is also no need for eggs or to cook the main ingredients. You can substitute the coconut products with another alternative or dairy milk with this recipe. One thing to note is that using products with less fat or sugar could impact the creaminess factor and how hard the ice cream turns out. This is because fat doesn't freeze, and sugar helps keep ice cream softer in texture (by preventing some of the water from turning into ice, but it works both ways, so there's no need to overdo it!)

You can substitute the coconut products with another alternative or dairy milk with this recipe.

Why is My No Churn Ice Cream hard?

Yep, I had asked myself this question before and even tried homemade ice cream recipes a few times before getting it right, especially when switching to low-fat and reduced-sugar products. The main potential drawback or challenge with no-churn ice cream is the consistency and texture not meeting expectations. You will likely need to leave it out longer once it is frozen. 

Be sure to do two things during the process:

1. Mix your ingredients well, but don't beat to the point of separating or depleting your whipped cream.

2. Make sure the container is airtight when you freeze the ice cream.

These are not the only factors; for example, cling wrap helps prevent water particles from crystalizing on top of the ice cream. You can add alcohol to the base mixture, which does not freeze, ensuring you whip your cream adequately. There are also natural additives known as 'stabilizers' like guar gum or thickeners like tapioca flour (used in gelato), and keeping all your ingredients and the freezer cold!

Yield: 8-10

Author: Dontmissmyplate

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Creamy Coconut Cornbread Ice Cream (No Churn)

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

Ingredients

• 1 can (14-ounces) coconut condensed milk
• 1 can (15-ounces) coconut whipped cream
• 1 can (8.5-ounces) creamed corn
• 1 box gluten-free cornbread (I used Bob's Red Mill Mix)
• 1 tablespoon pure vanilla extract or paste
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• Pinch of cinnamon

Instructions

1. Follow the instructions for the cornbread premix: bake, cool and crumble the desired amount into pieces, set aside.
2. Combine the condensed milk, creamed corn, and vanilla, whisking until well incorporated in a large bowl.
3. Add the (chilled overnight) whipped coconut cream to another separate bowl and beat for about three minutes on high speed and/or until stiff peaks form. Watch for curdling or separation in the coconut mix; you will want to mix sparingly, or else the ice cream may have an undesirable texture.
4. Using a large spoon or whisk, fold the whipped cream into the corn mixture, starting with two or three initial portions--this will help ensure you don't deflate the whipped air.
5. Fold in the crumbled cornbread pieces, then pour the mixture into a loaf pan or ice cream container. You can also swirl in any extra creamed corn and condensed milk mixture.
6. Cover with cling film, laying it directly on the ice cream's surface, then place in the freezer overnight or for at least four hours.
7. When ready to serve, leave the ice cream at room temperature for about 10 minutes, then enjoy it in cups or cones!

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Sweet Potato and Gingersnap Ice Cream (No-Churn)

Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason. 

When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy. 

I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.

No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:

• Bourbon Peach Crumble Ice Cream

• Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread

• Coconut and Blueberry No-Churn Ice Cream

How to make homemade ice cream?

Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!

Yield: 8-10 (1/4 cup)

Author: Dontmissmyplate

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Sweet Potato and Gingernut Ice Cream (No-Churn)

Try this at home and relish the warm, fuzzy, spicy, subtly sweet taste and aromas of molasses, ginger, cloves, and cinnamon wrapped in creamy goodness.

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

• 1 cup (organic) sweet potato puree
• 2 tablespoons butter
• 1 teaspoon molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon brown sugar
• Pinch of ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 1/2 cup gingernut biscuits
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups heavy cream
• 1 (14-ounce) condensed milk

Instructions

1. In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
2. Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
3. Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
4. Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
5. Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
6. Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
7. Serve immediately once softened.

Nutrition Facts

Calories

406

Fat (grams)

19.2

Carbs (grams)

54.1

Protein (grams)

6.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Coconut and Blueberry No-Churn Ice Cream

Springtime (or summer), Easter, whatever the occasion, do you need any excuse to have some ice cream? Better yet, homemade when you know what ingredients go into it. When blueberries are in season, there is no excuse not to use them! As it turns out, they also pair well with a refreshing flavour, lemon! The coconut adds another dimension. You don't need an ice cream maker to enjoy ice cream. If you are interested in some other ideas, check out this Bourbon Peach Crumble Ice Cream or this Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread.

The thing about homemade anything is the quality of the ingredients will have a significant bearing on the result. In this case especially, with so few in the mix, that matters! 

• Blueberries: The fresher, the better! Try to get organic and free of pesticides or any other additives.

• Sugar: If you can get a less refined product, try to get organic cane sugar. You'll get the right amount of sweetness without any unwanted extras.

• Heavy cream: as with any dairy product, you'll want to go with a quality brand and the other organic ingredients.

• Condensed milk: whether you choose to go with the coconut milk version of cow's milk, quality brand and organic!

How does no-churn ice cream work?

When I first learned about this process, I was excited about the possibilities. We don't all invest in an ice cream machine and can get super creative with flavours. Quite honestly, it may seem like a luxury in some cases. Hand mixer? You'll likely have one for soups, etc. The machine whips the cream into a light, airy consistency. You can achieve the same thing with an electric hand mixer. You whip the cream in two stages, first into light peaks, then heavy peaks. As for the addition of the condensed milk completes what you will end up with, known as the ice cream base. 

Yield: -10 (1/4 cup)+

Author: Dontmissmyplate

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Coconut and Blueberry No-Churn Ice Cream

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We know blueberries and lemon go together, add in some coconut to that and you have the sweet treat of you dreams. And, don't need a machine to make this ice cream!

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

• 2 cups fresh blueberries
• 1/3 cup organic granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups heavy cream
• 1 (14-ounce) coconut condensed milk

Instructions

1. Heat the sugar and blueberries in a saucepan until the sugar melts over medium heat. Stir frequently, adding the lemon.
2. Lower the heat and simmer, crushing with a spatula until the berries bubble into a thick sauce. Take care not to burn the mixture!
3. In a large bowl, use a hand mixer to whisk the heavy cream until soft peaks form, about 4-5 minutes on medium to high speed.
4. Add the condensed milk, fold in, and then beat with an electric mixer until stiff peaks form and the mixture looks thick with creamy folds.
5. Mix 3/4 cups of the berries into the ice cream base, then pour into a loaf pan.
6. Top with the remaining berries, then swirl with a fork. Cover the top with cling wrap and freeze for 6 hours or overnight.
7. Leave out for 5 minutes, then serve.

Nutrition Facts

Calories

298

Fat (grams)

13.6

Carbs (grams)

40.7

Sugar (grams)

38.8

Protein (grams)

5

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

Ice cream is too easy to make at home to be constantly buying store-bought pints! And no, you don't need an ice cream machine. You can get creative and add in all your favourite sweet treats to the creamy heat reliever. You also have a better sense of what you are adding to the mix from a nutritional perspective.

Aero chocolate is unique because it's aerated, i.e. has an air bubble texture, making it one of those candy bars that truly melts in your mouth. Made in the UK and sold across southern Africa, it's one of the chocolate bars I grew up on. 

If you are looking for another no-churn ice cream recipe, try this peach crumble with bourbon ice cream. This one takes a different turn but still celebrates the summer heat with chocolate, hazelnut, refreshing peppermint, and another melt-in-your-mouth sweet treat - shortbread! The textures and flavours swim in cream and condensed milk waves effortlessly, making this recipe a win-win perfect for the whole family!

Yield: 8-10 (1/4 cup per serving)

Author: Dontmissmyplate

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Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

I'm not a huge fan of mint, but I know many people including some of my close family members, absolutely love the combination with chocolate. If done right, I can appreciate it! As long as the mint flavour is not aggressively strong. This is why I mixed both chocolate, hazelnut, and peppermint in this case, but it's up to you to decide the ratios!

Prep time: 20 Mininactive time: 8 HourTotal time: 8 H & 20 M

Ingredients

• 2 cups heavy cream
• 1 (14-ounce can) condensed milk
• 1 teaspoon vanilla extract or paste
• 4 Aero chocolate bars (I used 2 peppermint and 2 chocolate)
• 3 shortbread cookies
• 3 teaspoons chocolate hazelnut spread

Instructions

1. Whip the cream to form soft peaks for about 3 minutes (don’t overbeat to avoid separation occurring).
2. Fold in the condensed milk and vanilla extract. Whip again for about a minute to form a stiff but smooth consistency.
3. Crush the chocolates and shortbread (set some chocolate aside to sprinkle on top), then fold into the ice cream base.
4. Transfer to loaf pan, then use a small spatula to even the surface. Place dollops of the chocolate hazelnut spread on top, then make a swirl motion utilizing a knife or small spatula to mix it in.
5. Place a layer of cling film directly on top of the ice cream, then use another to seal tightly - the plastic will help prevent too much ice crystalizing on top.
6. Freeze overnight. When ready to serve, leave out the fridge for 5 minutes, then enjoy!

Nutrition Facts

Calories

332

Fat (grams)

17.9

Carbs (grams)

36.7

Protein (grams)

5.1

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Triple Citrus Gin and Tonic Ice Lollies

Oh yes, the glorious gin and tonic cocktail I've learned to appreciate over time. In the US, G&T is associated with elderly folks, not sure why! I've always been a wine enthusiast first, but I love a good gin o'clock once in a while.

When the weather starts to warm up wherever you are, consider converting this classic alcoholic beverage into an icy, sweet treat! I don't believe all cocktails lend themselves well to this method. For instance, a Pina colada could easily, vodka tonic or an old fashioned? Not so much. The lime, lemon, and botanicals help enhance the mixture and make it easy to convert the water-based drink into a popsicle. I used a decent quality gin infused with orange for a trifecta of citrusy goodness—perfect for the spring.

This recipe is obviously not for the kids! I will make some non-alcoholic versions in the future so stay tuned. Of course, you're going to need some moulds, but they're super inexpensive. Here are the ones I use: another one of my favourite spring (and summer) kitchen must-haves. Enjoy and lick quickly before it melts!

Helistar Popsicle Molds with Sticks

Ingredients

1/4 cup lemon juice

1 tablespoon lime zest

1 tablespoon lime juice

1 1/2 cups tonic water

1/4 cup citrus-infused gin (I used Tanqueray Sevilla Orange)

1/4 cup water

1/3 cup granulated sugar

Botanicals (I used a few blueberries and one thing lime slice per lolly)

Instructions

Mix all the ingredients together except for the botanicals in a bowl, and stir well before transferring to a small jug. Make sure all the sugar is dissolved.

Use the jug to evenly pour the mixture into the individual moulds, almost filled but leaving enough room at the top for the blueberries or anything else you want at the bottom or sides of your ice lollies. You can add other botanicals at this point!

Freeze on a sturdy shelf overnight or for at least 6 hours. Carefully jiggle the lollies out of the case, and enjoy!

Note: If you have any mixture leftover, stir it into a regular gin and tonic!

Pawpaw Sorbet

This recipe is the sixth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth  Portobello steak with acorn squash and greens and the fifth mango, avocado and cucumber salad.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time. This sorbet is light and a perfect finish to a series of savoury plates, especially for those who do not want to indulge in something overly decadent.

The simplicity speaks to the approach I find to dominate the Zimbabwean kitchen, which is the simplest preparation possible, bordering on blandness. However, if done right and with fresh ingredients, can help you to appreciate and focus on the taste of the main ingredient - in this case, the pawpaw.

Both natural sweeteners enhance the sugar in the fruit, but I used both since they lower on the intensity scale. The berry flavour adds another dimension other than the pawpaw to give the sorbet a bit of an edge. 

Ingredients

1 pawpaw/papaya

2 tablespoons honey

1/4 cup berry syrup

1 teaspoon lemon juice

4 tablespoons water

Instructions

Slice the pawpaw in half, then remove the seeds and fibers. Keep one or both of the skins for serving purposes.

Roughly chop the pawpaw, place the pieces in a zip lock bag, then freeze

In a food processor or blender, blend the pawpaw pieces, adding the water a little at a time. As the sorbet smoothens, add the honey, lemon juice, and berry maple syrup. You can adjust the quantities to get the level of sweetness and texture you desire.

Scoop the mixture into a loaf tin, and freeze for at least 4 hours or overnight. Serve immediately.

Mulled Sangria Poached Pears

Are you a fan of sangria? A fan of pears? Do you add them to your sangria in addition to lemon, orange, berries or apples?

I typically associate poached pears with winter as I do mulled wine, often enjoyed by the fireplace on a chilly evening. However, you can also take pleasure in both in the warmer months by putting a sangria spin and introducing a fruity flavour.

This recipe soaks the pears in a 'mulled sangria' - a combination of mulled wine with the spices and natural sweetener and sangria with the additional fruit elements.

Sangria is a Spanish/Portuguese concoction I enjoy in the summertime heat and is something quite special. It’s tangy, refreshing, and fun to drink. I didn't grow up drinking it though but had regular fruit punch instead.

As for pears, I didn’t eat very many of those either compared to apples or mangoes. As I understand it, poached pears or Poire à la Beaujolais originates in France.

Whatever the case may be, I'm thankful for both! This recipe celebrates and brings the two together in the form of a sophisticated dessert that’s sure to please!

Ingredients

1 cup red wine (I used a Cabernet Sauvignon)

2 Anjou pears (not too ripe)

2 tablespoons white sugar

1/4 cup date syrup or honey

Pinch of salt

1/2 teaspoon cinnamon or a cinnamon stick

1/3 cup orange zest and juice

1 teaspoon vanilla essence or a vanilla pod

1/4 teaspoon almond extract

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/3 lemon zest and juice

1/4 cup cooking wine

3/4 cup water

Garnish:

Roasted pistachios, crushed

Coconut whipping cream

Instructions

Peel, halve and decore the pears.

In a medium-sized pot, add all the ingredients including the pears and bring the spiced liquid to a boil (save the garnish ingredients).

Reduce the heat and simmer for 35 minutes with the lid on top. Cook until the pears are softened - test with a knife it should cut into the pears with ease. 

Remove the pears and cool the remaining liquid.

Place the pears in a glass container core side down, and pour over the liquid. Place in the fridge overnight.

The next day: remove the pears from the liquid and set aside. Strain the liquid of necessary and simmer the mulled sangria mixture into a reduction until it becomes a thickened liquid.

Seat the pears on whipped cream and pour the reduction on top. Sprinkle with pistachios, enjoy cold or at room temperature! Serves 2 people.

Salted Goat Milk Caramel (Cajeta)

I’m a firm believer that caramel is the best thing ever created.

You can use it as a condiment for your desserts, add it to or on top of cake frosting, or make candy. Most people use cow’s milk for caramel, and you can whip up a delicious vegan version with coconut milk. But how about goat’s milk? It may seem like an unusual choice, but for those of us who grew up drinking it occasionally, it has a unique flavour and tang worth exploring.

You can test it out and try my tiger nut chocolate cake recipe with goat milk cream cheese frosting.

In Mexico, it’s common to make caramel with goat’s milk, and it’s called cajeta. Give it a try!

Ingredients

3/4 cup white sugar

1 cup goat milk

1 1/2 tablespoons butter

2 pinches sea salt crystals

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Instructions

In a medium-sized pot, bring the butter, sugar, and goat milk to a boil.

Reduce the heat, then stir frequently for 10 minutes. The caramel will start to thicken.

Allow the caramel to continue to thicken more, and stir frequently for another 10 minutes. 

Remove from the stovetop, then stir in the baking soda, salt, and vanilla.

Allow the cajeta to cool, it will eventually darken in colour. 

Store in an airtight container and use as needed within 3 months!

Tigernut Chocolate Cake with Goat Milk Cream Cheese Frosting

I love chocolate cake. I think it's safe to say that most people do. It is, after all, an all-time classic for dessert lovers. This cake, however, uses two ingredients that are considered unconventional, making for a gritty, earthy tasting cake, but still delicious. The cake is moist, not too sweet, and the frosting just melts in your mouth!

If you need to balance the texture a bit you can serve the cake with ice cream or a berry coulis!

This is a flourless cake, and the substitute I used was tigernut flour. The ancient grain dates back to the Egyptians and is considered a superfood by some. Alternatively, you could use almond, cassava, or any other gluten-free flour. Tigernut is a starchy root with a nutty taste, and they are great for your gut due to their prebiotic fibre content.

Many ancient grains that are better alternatives health-wise compared to the processed grains we eat today. The good news is a lot of them are making a comeback!

I also used goat milk in both the batter and the cream cheese frosting. Goat milk has a very unique, tangy flavour compared to cow's or plant-based milk, giving the frosting a subtle, earthy taste as well.

I also used Greek yoghurt cream cheese, which ensured the frosting didn’t have the metallic taste the sugar often gives the icing!

Ingredients

Cake:

1/3 cup white sugar

6 tablespoons cocoa powder

2 teaspoons vanilla

1 teaspoon espresso powder

1/3 cup goat milk

1/2 teaspoon salt

1 1/2 cups tigernut flour

1/2 teaspoon almond extract

2 1/4 teaspoons baking powder

3 eggs

Frosting:

1 packet (8 ounce) Greek yoghurt cream cheese (room temperature)

1/4 cup melted chocolate

2 1/2 tablespoons goat milk

1/4 cup butter (room temperature)

Pinch of salt

1/2 teaspoon espresso powder

1/2 teaspoon lemon juice

1 1/2 cups icing sugar

1 1/2 teaspoons vanilla

1/2 cup cocoa powder

Instructions

For the cake, in a large bowl mix the dry ingredients and make sure there are no lumps.

Make a well then pour in the beaten wet ingredients. Fold the egg mixture into the batter and mix until smooth and well incorporated with no lumps.

Prepare a baking tin (I used an 8-inch cake tin) and pour in the batter.
Bake at 350F for 15-20 minutes or until the cake firms and a toothpick comes out clean in the middle. Set aside to cool.

Make the frosting. With an electric mixer, blend all the ingredients. Add more icing sugar or milk according to your desired frosting consistency.

Chill the frosting in the fridge until you are ready to frost the cooled cake!

Bourbon Peach Crumble Ice Cream (No-Churn)

Summertime calls for pies, tarts, and cakes that feature fresh, seasonal fruit. Heavy hitters include strawberries, blueberries, lemons, and peaches, and I love it! But why not turn these dessert classics into something to cool you down like ice cream? It’s fun, delicious, and will please the kids if you have any around!

And no, you do not need an ice cream maker for this recipe, it’s no-churn.

The heavy whipping cream makes up for the churning process which adds air to prevent large ice crystals forming. This makes for a smoother, creamier finished product. The condensed milk serves as your ice cream base typically prepared with milk, sugar, cream and eggs.

I have made homemade ice cream before. For while I thought it was difficult it doesn't have to be! All you need is your base/condensed milk, some heavy cream, and your flavours. If you do it right it comes pretty close to what you get in the stores. You may never buy again and make your own from now on.

This ice cream takes the favoured peach crumble (or cobbler) and turns it into a decadent dessert, hope you enjoy it!

If you don’t consume dairy, there are alternatives for whipping cream and condensed milk on the market.

Ingredients

1 (14-ounce) can condensed milk, chilled

2 cups heavy cream

1 cup peach crumble or cobbler (you can use my recipe)

1 teaspoon bourbon

Instructions

Whip the heavy cream with an electric or stand mixer until soft peaks form about 3-4 minutes. The cream should stand but with a slight slump.

Fold in the condensed milk then beat until stiff peaks form, another 3-4 minutes. The cream should look thicker with a wavy pattern. Fold in the bourbon.

In a small bowl, mix about 1 1/2 cups of ice cream with the peach crumble.

In your loaf pan or ice cream container, fill it halfway with the rest of the ice cream, then add the portion with the crumble on top. Take a knife or spoon and swirl to distribute the crumble. You can sprinkle some on top if you desire as well!

Before placing in the freezer overnight or for at least 6 hours, make sure the ice cream is airtight! If not, ice crystals may on the surface. You can also place a piece of wax paper on top to help prevent this in addition to sealing.

Serve with sugar cones or as a side to peach crumble or any other dessert!

Banana Foster

When I finally got to taste this dish in it’s city and restaurant of origin, I was absolutely delighted. Banana foster indulges all the senses, and for a banana lover it is an extremely easy but sophisticated dessert that is guaranteed to please.

Ingredients

2 bananas (not overly ripe)

2/3 light brown sugar

1/2 teaspoon vanilla

3 tablespoons rum (or whiskey)

3 tablespoons butter

1/2 teaspoon cinnamon

Pinch of salt

Instructions

Note: This is not the flambé version so no worries about flames licking you in the face!

Step  1

Melt the butter. Stir in the sugar and mix until it has dissolved. Add the vanilla, cinnamon, salt, and rum.

Step 2

Add the bananas and baste, cooking and pouring over each side for about 2 minutes on medium low heat.

Enjoy hot with vanilla ice cream, serves 2!

Tip: Do not overcook, this will prevent the bananas breaking down and the rum/whiskey sauce caramelizing hardening.