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No-Churn Biscoff Ice Cream: A Creamy, Dreamy Dessert
RecipesLifestyle

No-Churn Biscoff Ice Cream: A Creamy, Dreamy Dessert

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

If you love the warm, spiced flavour of Biscoff biscuits and the creamy texture of ice cream, then this no-churn Biscoff ice cream is the perfect treat for you! This simple recipe requires no special equipment—just a few ingredients and a bit of patience as it freezes. The result? A luxuriously smooth, indulgent dessert packed with caramelised biscuit goodness.

The best part about this recipe is its ease. Traditional ice cream recipes often require churning, tempering eggs, or using an ice cream maker. With this no-churn method, you simply mix, fold, and freeze! The combination of whipped cream and sweetened condensed milk creates a smooth, creamy base, while Biscoff spread and crushed biscuits infuse every bite with warm, spiced flavours.

This homemade ice cream is perfect for serving after dinner, enjoying as a summer treat, or impressing guests with minimal effort. Whether you scoop it into a cone, serve it with extra Biscoff biscuits, or drizzle over more spread, this dessert is guaranteed to be a hit. Get ready to make the easiest, most delicious Biscoff ice cream—no churning required!

Preparation Time 

  • Whipping the cream: 3 minutes
  • Melting Biscoff spread: 30 seconds
  • Mixing ingredients: 5 minutes
  • Folding in biscuits & layering: 5 minutes
  • Freezing time: At least 6 hours

Total active preparation time: Approximately 10–15 minutes, plus freezing time.

Ingredients for No-Churn Biscoff Ice Cream

  • 500ml double cream
  • 1 can (397g) sweetened condensed milk
  • 200g Biscoff spread (smooth or crunchy)
  • 100g Biscoff biscuits, crushed
  • 1 tsp vanilla extract
  • Pinch of salt
  • Extra melted Biscoff spread for drizzling (optional)

Directions To Make No-Churn Biscoff Ice Cream

  1. Prepare the Ice Cream Base: In a large mixing bowl, pour in the double cream and whisk until soft peaks form. This should take about 2–3 minutes with an electric whisk.
  2. Mix the Biscoff Spread: In a separate bowl, microwave the Biscoff spread for 20–30 seconds until slightly melted. This makes it easier to mix.
  3. Combine Ingredients: Gently fold the sweetened condensed milk, melted Biscoff spread, vanilla extract, and salt into the whipped cream. Stir until fully combined and smooth.
  4. Add Biscuits: Crush the Biscoff biscuits into small chunks and fold them into the mixture, ensuring even distribution.
  5. Layer & Swirl: Pour half of the mixture into a loaf tin or freezer-safe container. Drizzle some extra melted Biscoff spread over it and lightly swirl with a knife. Repeat with the remaining mixture.
  6. Freeze: Cover with cling film or a lid and freeze for at least 6 hours or overnight for best results.
  7. Serve & Enjoy: Let the ice cream sit for 5 minutes before scooping. Serve in bowls or cones and enjoy the delicious, creamy goodness!

How to Prepare No-Churn Biscoff Ice Cream

Start by whipping the double cream in a large bowl until it forms soft peaks. Be careful not to overwhip, as this can make the texture grainy. In a separate bowl, heat the Biscoff spread slightly to make it easier to mix. Once melted, fold it into the whipped cream along with the sweetened condensed milk, vanilla extract, and salt. Stir gently until everything is combined into a thick, smooth mixture.

For extra crunch and texture, crush the Biscoff biscuits into small pieces and fold them into the ice cream mixture. This ensures every bite has a delicious mix of creamy and crunchy elements. Next, pour half of the mixture into a container, drizzle extra melted Biscoff spread over it, and lightly swirl with a knife to create a marbled effect. Repeat with the rest of the mixture.

Cover with cling film or a lid and place in the freezer for at least 6 hours, but ideally overnight. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping. Enjoy this deliciously creamy Biscoff ice cream with extra biscuits or a drizzle of caramel!

Servings

This recipe makes approximately 8–10 servings, depending on portion size.

No-churn Biscoff ice cream is the ultimate dessert for Biscoff lovers. This easy-to-make recipe delivers a creamy, flavour-packed treat with zero effort—no ice cream machine required!

FAQs 

What is no-churn ice cream?

No-churn ice cream is a homemade ice cream that does not require an ice cream machine. It is made using a simple mixture of whipped cream and sweetened condensed milk, resulting in a creamy and smooth texture without the need for churning.

What makes Biscoff ice cream special?

Biscoff ice cream has a rich, caramelised flavour from the famous Lotus Biscoff spread and biscuits. The combination of spiced, buttery Biscoff with creamy ice cream creates an indulgent treat that is both smooth and crunchy.

Can I use crunchy Biscoff spread instead of smooth?

Yes! Crunchy Biscoff spread adds extra texture, making it even more delicious.

How long does homemade ice cream last?

It stays fresh in the freezer for up to 2 weeks, but it’s best enjoyed within the first week for the creamiest texture.

Do I need an ice cream maker to make this recipe?

No! This recipe is completely no-churn, meaning no special equipment is required. A mixing bowl and hand whisk or electric beater are enough to whip the cream before combining it with the other ingredients.

Do I need to stir the ice cream while it freezes?

No, this no-churn method doesn’t require stirring. The mixture stays creamy without ice crystals forming.

Can I add chocolate to this recipe?

Absolutely! Add chocolate chips or drizzle melted chocolate over the ice cream for an extra indulgent twist.

What can I use instead of Biscoff spread?

If you don’t have Biscoff, you can try peanut butter or another cookie butter alternative, but the flavour will be different.

Where can I buy Biscoff spread and biscuits in South Africa?

Biscoff products are available at major supermarkets, baking supply stores, and online retailers like Takealot, Yuppiechef, and Checkers.

Whether you’re making it for family, friends, or just for yourself, this no-churn Biscoff ice cream is guaranteed to impress. Try it today and enjoy a scoop of creamy, spiced perfection!

No-churn Biscoff ice cream is the ultimate dessert for Biscoff lovers. This easy-to-make recipe delivers a creamy, flavour-packed treat with zero effort—no ice cream machine required! The combination of fluffy whipped cream, sweetened condensed milk, and spiced Biscoff spread creates a luxurious texture that rivals any store-bought ice cream. Plus, the addition of crushed Biscoff biscuits adds a delightful crunch in every bite.

This homemade ice cream is perfect for summer days, dinner parties, or simply satisfying a sweet craving. It’s quick to prepare, and once frozen, it’s ready to be scooped into bowls or cones for a truly indulgent experience. Serve it with extra biscuits, drizzle it with melted Biscoff spread, or enjoy it just as it is—every bite is pure bliss.

The best part? You don’t need any fancy equipment. Just whip, mix, and freeze! Whether you’re making it for family, friends, or just for yourself, this no-churn Biscoff ice cream is guaranteed to impress. Try it today and enjoy a scoop of creamy, spiced perfection!

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best christmas recipes
Desserts & BakingFamily MealsLifestyleRecipes

The Best Christmas Recipes to Wow Your Family

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

Christmas is the perfect time to gather with loved ones and indulge in delicious, heartwarming meals. Whether you're hosting a grand feast or a cosy dinner, having a selection of the best Christmas recipes can make all the difference. From traditional roasts and rich puddings to creative starters and delightful desserts, these recipes bring festive cheer to your table. Written by Ally Cohen.

Among the many traditions that come alive during Christmas, preparing and enjoying special meals is one of the most cherished. Discover tried-and-true favourites alongside modern twists, ensuring there’s something for everyone to enjoy. With the right recipes, you can create a memorable Christmas feast that will leave your guests raving for years to come.

Why Christmas Recipes Matter

Christmas recipes are more than just food; they are a reflection of culture, tradition, and personal stories. Every family has its unique spin on holiday classics, passed down through generations, contributing to a rich tapestry of culinary delights. Embracing these recipes not only satisfies the palate but also strengthens bonds between family members as they come together to prepare and enjoy the feast.

The Essence of Festive Flavours

The flavours of Christmas evoke feelings of nostalgia, warmth, and celebration. Spices like cinnamon, nutmeg, and ginger take centre stage in many dishes, while the aroma of roasted meats and sweet desserts fills the air. Incorporating traditional ingredients such as cranberries, nuts, and seasonal vegetables adds depth and vibrancy to meals. The best Christmas recipes blend these elements, creating a symphony of flavours that celebrate the season.

In this article: 

Appetisers: Start Your Feast Right

Christmas tree Camembert

Christmas Tree Camembert 

Push the boat out with this easy tear ’n’ share bread with oozy Camembert for dunking. A big show-off party bread that’s as easy as it is impressive.

Ingredients

  • 800g strong bread flour, plus extra for dusting
  • 1 x 7g sachet of dried yeast
  • 3 x 250g round Camembert cheeses
  • ½ a bunch of fresh rosemary (15g)
  • 3 cloves of garlic

Instructions

  1. Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a food processor. Gradually pour in 500ml of tepid water and pulse for a few minutes until you have a ball of dough. Leave the lid on and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
  2. Line a large baking tray with greaseproof paper and dust with flour. Lightly draw the outline of a Christmas tree in the flour with your finger. Remove the box base from one Camembert and place it in the centre of the tray.
  3. Divide the dough into three pieces, then each of those into 12, giving you 36 in total. One-by-one roll each piece into a ball and place on the tray, building out from the Camembert box to create your tree shape. Cover with a damp tea towel and leave to prove for another hour.
  4. Preheat the oven to 180°C. Cut the rind off the top of each Camembert leaving a 1cm rim (reserving the boxes for baking). Pick the tips off three rosemary sprigs and poke into the soft cheeses, then peel and finely slice the garlic, drizzle with olive oil and poke those in too.
  5. Sprinkle each cheese with a pinch of sea salt and black pepper, then pop one in its box in the centre of the tree, and another on a separate tray. Reserve the third cheese for later.
  6. Strip the remaining rosemary leaves and dot between the dough balls. Sprinkle with a good pinch of salt from a height, and drizzle with olive oil.
  7. Place the bread tree in the oven with the second cheese on the shelf below and bake for 30 to 35 minutes, or until the Camemberts are gooey and the bread is risen and golden. As soon as you serve the first two cheeses, bake the third one in its box for about 20 minutes, then swap with the eaten ones. Delicious.

Source: JAMIEOLIVER

Prawn cocktail

Prawn cocktail

Done right, a prawn cocktail is a beautiful Christmas starter – and John Torode’s the man to show you how.

Ingredients

  • lemon juice, to taste
  • malt vinegar, to taste
  • 20 x raw tiger prawns, shells on
  • 1 Little Gem lettuce
  • 1 sprig fresh thyme, leaves picked
  • cayenne pepper, to serve

For the sauce

  • ½ lemon, juice only
  • 1 tbsp Worcestershire sauce
  • 5 tbsp tomato ketchup
  • few drops Tabasco sauce
    2 pinches smoked paprika
  • ½ tsp paprika
  • 1 tbsp double cream
  • 4 tbsp mayonnaise
  • 1 pinch cayenne pepper
  • pinch salt
  • 1 tsp cracked black pepper

Instructions

  1. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.

  2. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).

  3. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.

  4. For the sauce, mix all the sauce ingredients together.

  5. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.

  6. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.

Source: BBCFOOD

Christmas Deviled Eggs

Christmas Deviled Eggs

The perfect holiday party appetizer, Christmas Deviled Eggs are rich, creamy and garnished with a little touch of holly (pomegranate and parsley).

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1 tsp white wine vinegar
  • 1/8 tsp salt
  • 1/4 cup pomegranate arils
  • 2 tbsp parsley

Instructions

  1. Place the eggs in a single layer in a saucepan or large pot. Add water until eggs are covered about 1 inch (total: 3 inches of water). Bring water to a boil, remove from heat and let stand for 15 minutes.
  2. Immediately remove the eggs and run under cold water or set in a large bowl of ice water.
  3. Carefully crack each egg and peel the shell. Peel it under running water to help make this easier.
  4. Cut eggs in half crosswise and carefully remove the yolks with a spoon.
  5. Place the egg yolks in a mixing bowl and add in mayo, Dijon mustard, white wine vinegar, paprika and salt. Stir together to combine.
  6. Place filling in a plastic piping bag with a fluted tip (or a plastic bag with the corner snipped off) and pipe each egg white with a swirl of the filling.
  7. Add a sprig of parsley to each deviled egg. Garnish with 3 pomegranate arils and a dash of extra smoked paprika.

Source: BESTAPPETIZERS.COM

Main Courses: The Heart of Your Christmas Meal

Herb-Roasted Turkey

Herb-Roasted Turkey

This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a showstopping Thanksgiving turkey..

Ingredients

  • 1 5kg turkey
  • ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Aromatics, onion, apple, lemon and/or orange, cut into 5-cm pieces (1 1/2 cups)
  • 3 cups water, plus more as needed

Directions

  1. Position a rack in the lower third of the oven; preheat to 250° C.
  2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
  3. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity.
  4. Tuck the wing tips under the turkey. Tie the legs together with kitchen string.
  5. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  6. Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
  7. Reduce oven temperature to 175° C and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 73° C, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity and into the pan and add 1 cup water.

Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

SOURCE: EATINGWELL

Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

Ingredients

  • 2.25 kg leg of lamb , bone in (or shoulder) 
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups beef stock/broth , low sodium (or homemade)
  • 2 cups water

Gravy:

  • 4 tbsp flour (white)
  • 1 cup water
  • Salt and pepper , to taste

Instructions

  1. Preheat oven to 170°C or 150°C (fan).
  2. Place garlic, onion and rosemary in a metal roasting pan.
  3. Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in.
  4. Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
  5. Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
  6. Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
    Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
  7. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
    Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).
  • Gravy: 
    Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
  • Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  • Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
  • Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.

Serving:
The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!

SOURCE: RECIPETINEATS

Roast pork with apple and apricot stuffing

Roast pork with apple and apricot stuffing

We all know pork and apple are a match made in heaven. Be adventurous and throw apricot into the mix – you won’t regret it!

Ingredients

  • 2kg boneless pork loin roast
    200g pkt dried apricots, chopped
    2 tbs olive oil
    1 brown onion, finely chopped
    200g streaky bacon, chopped
    1 loaf sourdough bread, crust removed, crumbed
    1 apple, finely diced
    ⅓ cup chopped flat-leaf parsley

Instructions

  • Untie pork and using a sharp knife, score skin at 1cm intervals. Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.)
  • Place apricots in a bowl and cover with boiling water. Leave for 15 minutes to soften. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion and bacon, and cook for 8 minutes or until onion is softened. Cool completely. Process bread in a food processor to form crumbs. Transfer to a bowl and stir in apricots, onion mixture, apple and parsley. Season with salt and pepper, and stir to combine.
  • Preheat oven to 220°C. Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie securely with kitchen twine.
  • Rub skin with oil and sprinkle generously with salt. Place pork onto a rack in a roasting pan. Roast for 30 minutes. Reduce heat to 190°C and cook for a further 1 hour and 30 minutes (allow 45 minutes per kilo) or until cooked through. Transfer pork to a large plate.

Source: DELICIOUS.COM.AU

Christmas Baked Salmon

Christmas Baked Salmon

Your Christmas main dish for this year has just landed!! Have you ever seen a Baked Salmon look so festive?? And it’s so EASY!

Ingredients

  • Salmon:
    1.2 – 1.5 kg salmon side (skin on, bones removed)
  • 2 1/4 tsp salt , cooking/kosher
  • 1 tsp black pepper

Honey Butter Glaze:

  • 150g butter , unsalted
  • 1/2 cup honey
  • 3 garlic cloves , finely minced (garlic press or knife)

Creamy Dill Sauce:

  • 1 1/2 cups sour cream , full fat (low fat is too watery)
  • 1/2 cup fresh dill , finely chopped (lightly packed cup)
  • 1/2 eschallot (French onion) , finely grated
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp salt , cooking/kosher 

Holiday “Tapenade”:

  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup slivered almonds , toasted
  • 1/3 cup parsley , roughly chopped
  • 1/4 tsp each salt and pepper
  • 1 tbsp extra virgin olive oil

Finishing:

  • 1 pomegranate , only the seeds
  • 1/4 cup parsley , roughly chopped
  • 3 tbsp lemon juice
  • 2 lemons, extra , cut in 6 pieces each (for serving, don’t skip this)

Instructions

Creamy Dill Sauce

  1. Mix ingredients in a bowl until smooth. Keep refrigerated until required.

Holiday Tapenade

  1. Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.
  2. Mix: Mix cranberries, toasted almonds, parsley, salt and olive oil in bowl. Use at room temp.

Cooking salmon

  1. Preheat oven to 180°C (all oven types).
  2. Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won’t run onto tray.
  3. Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.
  4. Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
  5. Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel – it doesn’t need to be 100% tightly sealed.
  6. Bake 15 minutes. Remove salmon from oven.
  7. Uncover / fold excess paper – Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won’t catch fire when broiling.
  8. Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on middle shelf in the oven and broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don’t put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked – either pry open in middle to check or use a probe to check internal temperatures.
  9. Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at 1 min 24s, allowing juices to pool on platter (it’s gold stuff!).
  10. Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving).

Assembly and serving

  1. Dollop then thickly spread with Creamy Dill Sauce (~0.8cm thick layer).
  2. Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.
  3. Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces – I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce – it’s so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.

Source: RECIPETINEATS

EXPLORE MORE: Best ever homemade lamb and rosemary pie recipe

Salads and Sides: Finish Off Your Christmas Meal

Layered Christmas pasta salad

Layered Christmas pasta salad

Add colour and spark to your Christmas feast with this layered pasta salad recipe.

Ingredients

  • 3 cups dried elbow pasta
  • 2 tsp extra virgin olive oil
  • 4 middle bacon rashers, chopped
  • 1/2 small red cabbage, chopped
  • 420g can Coles corn kernels, drained
  • 2 baby gem lettuces, shredded
  • 2 large tomatoes, diced
  • 1 continental cucumber, diced
  • 3/4 cup grated tasty cheese
  • 2 green onions, thinly sliced

Creamy Mustard Dressing

  • 1 cup sour cream
  • 1 cup traditional mayonnaise
  • 1 cup flat-leaf parsley leaves, chopped
  • 2 tbsp lemon juice
  • 1 tbsp wholegrain mustard

Instructions

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.
  3. To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
  4. Place cabbage over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer.
  5. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper.
  6. Serve.

Source: TASTE.COM.AU

Geelrys

Geelrys

Ingredients

  • 500ml (2 cups) long grain rice
  • 1L (4 cups) chicken or vegetable stock
  • 5ml (1 tsp) turmeric
  • 5ml (1 tsp) ground cinnamon
  • 1 cinnamon stick
  • 30ml (2 tbsp) brown sugar
  • 125ml (½ cup) sultanas or raisins

Instructions

  1. Place the rice, stock, sugar, cinnamon, turmeric, sultanas and cinnamon stick in a pot.
  2. Boil for 20 minutes or until the rice is cooked.
  3. If there is any excess water, drain it.
  4. Remove cinnamon stick and serve.

Source: GREEDYGOURMET

Brussels sprout salad with pomegranate seeds & nuts

Brussels sprout salad with pomegranate seeds & nuts

If you’ve only ever eaten Brussels sprouts hot, you’re missing out. Try this summery salad recipe

Ingredients

  • 500g Brussels sprouts, scored with a cross in the stalk end
  • 2 carrots, peeled and sliced into thin rounds
  • 1 large Granny Smith apple, cored, quartered and thinly sliced
  • 45ml (3 tbsp) dried cranberries
  • 45ml (3 tbsp) walnuts or pecan nuts (or replace with a mixture of seeds)
  • ½ pomegranate, seeded
  • Salt
  • 1 large handful chives, snipped

Instructions

  1. Cook the Brussels sprouts in a large saucepan of boiling salted water until just tender to the tip of a knife, 3-5 minutes. Drain well and refresh in cold water then drain and dry on paper towel.
  2. Cut the sprouts in half and toss with carrots, apple, cranberries, nuts, pomegranate seeds and a generous pinch of salt in a large mixing bowl.
  3. Spread out on a platter and sprinkle with the snipped chives before serving.

Source: TIMESLIVE.CO.ZA

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Desserts: Sweet Finishes to Your Christmas Feast

Christmas pudding with cranberry toffee sauce

Christmas pudding with cranberry toffee sauce

This traditional pudding with sticky toffee sauce is the perfect finale to any Christmas celebration.

Ingredients

  • 100g each dried mango, prunes, dried apricots, dried cranberries & sultanas
  • 1/4 cup (60ml) rum
  • Finely grated zest and juice of 2 oranges
  • 100g panettone crumbs (see note) or fresh breadcrumbs
  • 1/2 cup (75g) plain flour
  • 2 teaspoons mixed spice
  • 1/2 cup (55g) blanched almonds, chopped
  • 200g light brown muscovado sugar
  • 100g unsalted butter, softened
  • 2 eggs

Iced rum sauce

  • 300ml thickened cream
  • 1/3 cup (80ml) rum
  • 1/2 cup (125ml) good-quality custard
  • 1/4 cup (90g) golden syrup
  • Grated zest of 1 orange

Cranberry toffee sauce

  • 125g caster sugar
  • 300ml thickened cream
  • 2/3 cup (100g) frozen cranberries
  • 2 tablespoons brandy

Instructions

  1. Chop the dried mango, prunes and apricots into small pieces and place in a bowl with remaining dried fruit. Add rum, orange zest and juice. Cover and leave at room temperature overnight.
  2. The next day, grease a 1.2-litre pudding basin and place a small circle of baking paper in the base.
  3. Add the remaining pudding ingredients to the bowl of soaked fruit, beat well to combine, then spread into the pudding basin. Cut a 30cm square of baking paper and a 30cm square of foil. Place the paper on the foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie with kitchen string to secure. Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway-up the side of the basin. Cover and simmer over low heat for 5 hours, topping up water as necessary. Transfer the pudding basin to the fridge and chill for at least 2 days, or up to 1 month, to allow the flavours to develop.
  4. For the iced rum sauce, using electric beaters, beat cream to stiff peaks. Fold in remaining ingredients, place in a plastic container and freeze for at least 4 hours (you can freeze the sauce for up to 1 week).
  5. For cranberry toffee sauce, place sugar and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium-low and cook, swirling pan occasionally (without stirring), for 3-4 minutes until a golden caramel. Remove from heat. Slowly add cream, taking care as it may splatter. Return to low heat and stir until smooth. Add cranberries and brandy. Cook, stirring, for 5 minutes until berries soften. (Sauce can be made in advance and kept chilled for up to 3 days.)
  6. A few hours before serving, bring pudding back to room temperature. Place pudding basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Simmer, covered, over low heat for 1 hour or until heated through, topping up water as necessary.
  7. Remove iced rum sauce from freezer 15 minutes before serving to soften, and gently reheat toffee sauce. Serve pudding warm with iced rum and toffee sauces.

SOURCE: DELICIOUS.COM.AU

PEACH AND PISTACHIO PAVLOVA

Peach and Pistachio Pavlova

Ingredients

FOR THE GRILLED FRUIT

  • 80ml honey
  • 1 small orange, zest and juice
  • 40g butter
  • 3ml vanilla extract
  • 5 ripe nectarines or peaches, stoned and thickly sliced

FOR THE FILLING

  • 250ml mascarpone, softened to room temperature
  • 45ml icing sugar
  • 2ml almond essence
  • 30g pistachio nuts, very finely chopped
  • 250ml fresh cream, whipped

TO SERVE

  • 1 large meringue shell
  • 15ml mint, chopped (optional)
  • 30g pistachio nuts, roughly chopped

Instructions

  1. To make the grilled fruit, melt the honey, orange zest and juice, butter and vanilla extract in a small pan over medium heat. Reserve a little zest for serving.
  2. Remove from the heat and brush the nectarine slices with half the mixture.
  3. Grill the fruit slices on a hot braai, ina griddle pan or roast them in the oven at 180°C for 15–20 minutes until tender but still firm.
  4. Allow to cool and reserve the remaining sauce until ready to serve.
  5. To make the filling, place the mascarpone, icing sugar, almond essence and finely chopped pistachio nuts in a mixing bowl and mix well.
  6. Fold in the whipped cream. Keep chilled until ready to serve.
  7. To serve, place the meringue shell on a serving platter. Spoon the cream filling into the base of the pavlova shell.
  8. Top the meringue with the grilled fruit and drizzle the remaining sauce over the top. Scatter over the mint, reserved zest and the pistachios nuts, and serve at once.

Source: GARDENANDHOME

White Christmas ice-cream sandwiches

White Christmas ice-cream sandwiches

Ingredients 

  • 60g (24) natural ice-cream wafers
  • 375ml (1 1/2 cups) thickened cream
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 70g (2 cups) rice bubbles (Rice Krispies)
  • 160g (1 1/2 cups) frozen raspberries, plus extra, to serve
  • 290g packet white chocolate melts, melted
  • 20g (1/4 cup) shredded coconut, toasted
  • 40g (1/4 cup) chopped pistachio kernels

Instructions

  1. Line a 20 x 30cm slice pan with 2 layers of plastic wrap, extending 10cm over the sides. Arrange 2 rows of 6 wafers, side by side in the pan, leaving a 2cm gap down the middle of the pan.
  2. Use an electric mixer to whisk the cream and condensed milk in a bowl until soft peaks form. With the beaters going, gradually add the coconut cream and whisk until just combine and the cream still holds its shape (be careful not to over-beat or beat to high as the mixture will curdle).
  3. Fold in the rice bubbles and frozen raspberries until just combined. Carefully spoon over the wafers and smooth the surface. Cover with rows of remaining wafers to line up with the base wafers, leaving a 2cm gap in the centre. Fold over the plastic wrap. Place in the freezer for 4 hours or until firm.
  4. Use the plastic wrap to lift the ice-cream slab out of the pan and onto a chopping board. Trim off the excess ice-cream around the wafers and down the 2cm centre gap.
  5. Working from the centre, carefully slice the slab into 12 wafer-sized sandwiches. Place the sandwiches on a tray lined with baking paper and return to the freezer for at least 1 hour or until you are ready to decorate.
  6. Taking one ice-cream sandwich from the freezer at a time, dip one end into the melted chocolate to come 2cm up the sides.
  7. Sprinkle half the sandwiches with coconut and half with pistachio. Return each sandwich to the tray in the freezer. Repeat for remaining sandwiches.
  8. Place in the freezer for 1 hour or until firm.

Source: TASTE.COM.AU

ALSO CHECK OUT: 4-ingredient peppermint crisp tart

Tips for Successful Christmas Cooking

Planning Ahead: Timing Your Meal

One of the keys to successful Christmas cooking is planning. Create a timeline for when to start each dish, ensuring everything is ready to serve at the same time. This will help reduce stress and allow you to enjoy the festivities with your guests.

Incorporating Family Traditions

Each family has unique traditions surrounding Christmas meals. Incorporating these into your cooking not only personalises the feast but also connects generations through shared recipes and stories.

best Christmas recipes

FAQs about the best Christmas recipes

What are some easy Christmas recipes for beginners?
For beginners, consider starting with simpler dishes like stuffed mushrooms, creamy mashed potatoes, and gingerbread cookies. These recipes are straightforward and allow for creative expression.

Can I prepare dishes in advance?
Absolutely! Many Christmas dishes, such as the turkey, ham, and desserts, can be prepared ahead of time. This allows you to enjoy the holiday without spending the entire day in the kitchen.

What are some vegetarian Christmas recipes?
Vegetarian options can include hearty vegetable casseroles, stuffed squash, or mushroom Wellington. These dishes can be just as festive and satisfying as traditional meat dishes.

How can I make my Christmas meal healthier?
Consider using lean meats, plenty of vegetables, and whole grains. You can also reduce sugar in desserts and opt for healthier cooking methods, such as roasting or steaming.

What desserts can I make without baking?
No-bake desserts like chocolate mousse or chilled cheesecake can be delightful alternatives. They are easy to prepare and offer a sweet finish to your meal.

How do I ensure my turkey is juicy and tender?
Brining your turkey before roasting can help retain moisture. Also, make sure to let it rest after cooking, allowing the juices to redistribute.

Create Lasting Memories with Christmas Recipes

The best Christmas recipes bring people together, creating cherished memories that last a lifetime. From delectable appetisers to satisfying main courses and sweet desserts, each dish contributes to the joy of the season. As you gather around the table this Christmas, may these recipes inspire you to share love, laughter, and unforgettable flavours with those you hold dear.

ALSO READ: Creamy Old-Fashioned Cucumber Salad with Mayonnaise: A Timeless Recipe

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Smooth, rich homemade easy chocolate ice cream, made without a machine and just a handful of ingredients.
RecipesDesserts & BakingLifestyle

Easy chocolate ice cream recipe

by BabyYumYum
written by BabyYumYum

Craving chocolate ice cream but don’t want to head to the store? You’re in luck! This easy chocolate ice cream recipe is your new go-to for a homemade, creamy dessert that’s just as good as store-bought. With simple ingredients and a quick process, you’ll have a delicious treat ready in no time.

Perfect for hot days, family gatherings, or any time you want to indulge in a rich, chocolatey delight, this recipe takes the fuss out of making ice cream. Best of all, this one is so simple to make that you don’t even need an ice-cream machine. Smooth, rich homemade chocolate ice cream, made without a machine and just a handful of ingredients. Dutch process cocoa is bloomed so that it dissolves fully into the ice cream for a deeper flavor. Well, we’re hooked.
 
Prep:10 mins
Chill & Freeze Time: 2 hrs
 

Ingredients: 

  • 50g or ½ cup dutch process cocoa powder
  • 120g or ½ cup whole milk see ingredients section for alternatives
  • 1 can or 396g sweetened condensed milk
  • 480g or 2 cups heavy whipping cream or heavy cream cold from the fridge
  • ¼ tsp fine sea salt just a pinch if you’re using table salt
  • 2 teaspoons pure vanilla extract

Method:

  1. In a small pot add the milk and sift the cocoa over it. Add the sweetened condensed milk and salt then cook on low, whisking until smooth.
  2. When it starts to steam, remove it from the heat, pour it into a bowl through a fine mesh sieve and set in the fridge for 2 hours to chill.
    You can speed this up by placing it in the freezer for about 20 minutes, but don’t let it freeze and stir it at the 10 minute mark.
    Once it’s cool, pour in the cold heavy cream and vanilla.
  3. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the mixture to medium peaks. The mix will be thickened and airy.
  4. Pour into an airtight container or into an open container and seal it with plastic wrap.
    Freeze for about six hours. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.

creamy, wonderfully chocolate ice cream

SEE MORE: https://buttermilkbysam.com/

FAQs on Chocolate Ice Cream

What is chocolate ice cream made of?
Chocolate ice cream is typically made from milk, cream, sugar, chocolate or cocoa powder, and eggs (in some recipes). The ingredients are mixed together, chilled, and churned to create a smooth, creamy texture.

Can I make chocolate ice cream at home?
Yes, you can make chocolate ice cream at home with a few ingredients like cream, milk, cocoa powder, sugar, and vanilla extract. You can also use an ice cream maker for the best texture or make it by hand using a freezer method.

How do I make chocolate ice cream without an ice cream maker?
To make chocolate ice cream without an ice cream maker, mix the ingredients thoroughly, pour the mixture into a shallow dish, and freeze it. Stir the mixture every 30 minutes to prevent ice crystals from forming until it reaches a creamy consistency.

Is chocolate ice cream gluten-free?
Many chocolate ice creams are gluten-free, but it depends on the brand and ingredients used. Always check the label for any added gluten-containing ingredients like cookies or cake pieces.

What type of chocolate is used in chocolate ice cream?
Chocolate ice cream can be made with cocoa powder or melted chocolate. The choice of chocolate (dark, milk, or white) affects the flavour and sweetness of the ice cream.

How can I make chocolate ice cream dairy-free?
For dairy-free chocolate ice cream, use dairy alternatives like almond milk, coconut milk, or oat milk. Replace the cream with coconut cream or other non-dairy alternatives.

Can I add toppings to chocolate ice cream?
Yes, you can add various toppings to chocolate ice cream, such as whipped cream, chocolate chips, nuts, sprinkles, or fruit like berries or bananas.

How do I store chocolate ice cream?
Store chocolate ice cream in an airtight container in the freezer. Ensure it’s tightly covered to prevent freezer burn and preserve its texture.

How long does chocolate ice cream last in the freezer?
Chocolate ice cream can last 2-4 weeks in the freezer, but for the best flavour and texture, it’s best to consume it within 1-2 weeks after making or purchasing it.

Can I make chocolate ice cream without eggs?
Yes, it’s possible to make chocolate ice cream without eggs. Many recipes use a custard-free method, relying on cream and milk to create a smooth, rich texture.

Is chocolate ice cream safe for children?
Yes, chocolate ice cream is safe for most children, though be mindful of allergies or sensitivities, especially to chocolate or dairy products. Always check ingredient labels for allergens.

How can I make chocolate ice cream healthier?
To make chocolate ice cream healthier, use less sugar, choose dark chocolate (which has less sugar), or use healthier sweeteners like stevia or honey. You can also add fruit, like bananas, to naturally sweeten the ice cream.

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Baby Yum Yum - chocolate honeycomb ice cream sandwiches recipe
Desserts & BakingLifestyleRecipes

Chocolate honeycomb ice-cream sandwiches recipe

by BabyYumYum
written by BabyYumYum

This dessert is the perfect combo of biscuit and ice cream – we dare you to stop at just one!

MAKES 9 PREP 20 MINS + CHILLING
COOK 10 MINS

You will need:

200g dark chocolate, chopped

1/3 cup thickened cream, plus extra to thin for drizzle

1L chocolate ice-cream, softened

4 x 50g Crunchie bars

300g pack milk chocolate digestive biscuits

How to make the ice-cream sandwiches:

1 In a small saucepan, stir chocolate and cream on low heat 4-5 minutes until smooth. Set aside for 5 minutes until thickened slightly.

2 In a medium bowl, combine ice-cream and 2 chopped Crunchie bars. Swirl through half melted chocolate mixture. Transfer to a freezer container.

3 Line an oven tray with baking paper and place it in the freezer. Spoon one-third cups of ice-cream onto the non-chocolate side of 1 biscuit. Sandwich with a second biscuit, pressing so the ice-cream reaches the edge. Run a butter knife around the edges.

4 Chop remaining Crunchies and spread on baking paper. Roll edges of ice-cream in Crunchie, place on tray, repeat. Freeze 3 hours.

5 To serve, heat remaining chocolate sauce 3-4 minutes (add cream to thin if needed) and drizzle over sandwiches.

ALSO TRY: Chocolate peanut butter slab cake recipe

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Zola Nene’s Nectarine Popsicles You Must Try
Celebrity RecipesDesserts & BakingLifestyleRecipes

Zola Nene’s Nectarine Popsicles You Must Try

by BabyYumYum (Supplied)
written by BabyYumYum (Supplied)

If summer had a flavour, it would taste just like Zola Nene’s nectarine popsicles you must try. With juicy nectarines, a swirl of creamy yoghurt, and a drizzle of maple syrup, this simple recipe turns everyday ingredients into pure joy. Created by one of South Africa’s favourite chefs, these popsicles are both refreshing and nourishing. They’re also fun to make with your kids and even more fun to eat.

MAKES 8

You will need:

3 nectarines, chopped
Juice of ½ orange (reserve the zest for the yoghurt layer)
2 tbsp maple syrup
250ml full cream plain yoghurt
100ml milk
1 tsp vanilla extract
Zest of one orange, finely grated
¼ cup maple syrup
100g ginger biscuits, crushed
4 tbsp melted butter
50g dark chocolate, melted, to serve

YOU MIGHT ALSO LIKE: Pack healthy lunchboxes your child will eat

How to make the popsicles

  1. Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft. Place into a blender and purée until smooth.
  2. Spoon nectarine purée one-third full into the lolly moulds.
  3. Whisk together the yoghurt, milk, orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture.
  4. Mix together the crushed ginger biscuits and butter, then add as the final layer in the lolly moulds.
  5. Carefully push the lolly sticks through, then freeze until completely set before unmoulding. Before serving, drizzle with melted chocolate.

For more inspiration, visit www.juicydelicious.co.za

BabyYumYum FAQs: Zola Nene’s Nectarine Popsicles You Must Try

Can I use another fruit instead of nectarines?

Yes, you can substitute nectarines with peaches, plums, or apricots, just make sure the fruit is ripe and soft for best flavour and texture after puréeing.

Do I need an ice lolly mould to make these popsicles?

Ice lolly moulds work best, but you can also use small paper cups or silicone muffin trays. Just remember to insert a wooden stick or spoon once the mixture is semi-set.

Is full cream yoghurt necessary?

Full cream yoghurt adds richness and creaminess. However, you can use low-fat or Greek yoghurt, though the texture may be slightly icier.

Can I replace maple syrup with something else?

Yes, honey or agave syrup are good alternatives. Adjust the quantity to taste, especially if your fruit is already very sweet.

Are these popsicles suitable for children?

Absolutely! They’re naturally sweet, packed with fruit, and contain no added refined sugar, perfect for kids and adults alike.

How long do the popsicles need to freeze?

Freeze for at least 6 hours or overnight until completely firm. This helps the layers set well and makes unmoulding easier.

Can I skip the biscuit layer?

Yes, you can leave it out or replace it with granola, crushed nuts, or oats for a different texture and flavour.

What’s the best way to remove the popsicles from the mould?

Run the moulds under warm water for a few seconds to loosen the sides, then gently wiggle the sticks until the popsicles slide out.

Can I make these popsicles dairy-free?

Yes, swap the yoghurt and milk for plant-based alternatives like coconut yoghurt and almond or oat milk. The result will still be creamy and delicious.

How long can I store these in the freezer?

Store the popsicles in a sealed container or freezer bag for up to 2 weeks. Keep them well-covered to avoid freezer burn or absorbing other odours.

Can I drizzle the chocolate before freezing?

It’s best to drizzle the melted chocolate just before serving. If done before freezing, the chocolate may lose its shine or texture.

Are these popsicles a healthy treat?

They’re a healthier option than most shop-bought lollies, using fresh fruit, yoghurt, and minimal added sweetener. They’re great for hot days or lunchbox treats.

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Baby Yum Yum - Caramel Peppermint Crisp ice cream lolly recipe
Celebrity RecipesDesserts & BakingLifestyleRecipes

Caramel Peppermint Crisp Ice Cream Lolly Recipe

by BabyYumYum
written by BabyYumYum

This tasty recipe combines caramel, Peppermint Crisp and chocolate – it’s a foolproof crowd-pleasing dessert and it’s so easy to make.

Makes 12

You will need

For the lollies

1 can (400g) tinned caramel

250ml milk

250ml fresh cream

400g Peppermint Crisp chocolate bars, crushed

50g crushed Tennis biscuits

 

For the chocolate dip

200g good-quality dark chocolate, chopped (try AFRIKOA 70% dark chocolate)

160g odourless coconut oil

 

To make the lollies

1 Place the tinned caramel in a bowl with the milk and whisk until smooth.

2 Beat the cream until stiff peaks then fold into the caramel mix.

3 Stir in ¾ of the peppermint crisp and the tennis biscuits. Pour the mixture into 12 lolly moulds and freeze until firm.

4 In the meantime, melt the chocolate and coconut oil in the microwave on full power, stirring every 30 seconds. Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping).

5 Dip the ice cream mould briefly in hot water to remove the lollies then immediately dip into the melted chocolate and sprinkle with the remaining peppermint crisp.

6 Place on a tray lined with baking paper and quickly put them back in the freezer until firm.

ALSO TRY: Milk tart filled mini doughnut recipe

This recipe was developed, styled and photographed by Katelyn (Williams) Allegra for The Kate Tin. Katelyn is also the author of Chocolate and sells her range of baking chocolate here. Chocolate cookbook by Katelyn Allegra

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Baby Yum Yum - 6 ways to reinvent summer with drinking yoghurt
Health & WellnessLifestyleRecipes

6 ways to reinvent summer with drinking yoghurt

by BabyYumYum (Supplied)
written by BabyYumYum (Supplied)

Just because yoghurt has been around in some form or another since 5 000 BC, doesn’t mean we can’t enjoy a modern twist on a classic. With these super simple ideas with drinking yoghurt, you can make the most of summer and live your best life, and they’re Instagram-worthy too!

1. Doughnut miss out

woman-with-doughnut

Image: Supplied

Granadilla Yogi Sip doughnuts

By E.G. Mashuda Tailor – Student Chef

Ingredients
125g margarine
500g self-rising flour
250 ml granadilla Yogi Sip

Method

  • Add the butter to the flour until it forms a bread-crumb like texture.
  • Add the Yogi Sip to make a soft dough.
  • Knead well.
  • Roll on a floured surface and cut with a doughnut cutter.
  • Fry in medium oil till golden brown.
  • Top with icing sugar frosting

2. Pretty popsicles 

ice-lollies-popsicles

Image: Supplied

This is a winner when you’re hosting and time isn’t on your side. They take minutes to make and you can keep them in the freezer until you’re ready to show off! The possibilities are literally endless. Try a few of these combinations:

  • The Basilberry: Add chopped fresh strawberries, banana, and basil to strawberry drinking yoghurt.
  • The Tropicana: Add mango and coconut shavings to banana drinking yoghurt.
  • The Nigela: Add cocoa powder and chopped nuts to choc chip drinking yoghurt.

Top tips:

  • These are great alternatives to ice cream and easy enough for kids to help you make.
  • Let them freeze for 5 hours before serving for the best results.
  • Add a little jelly powder for extra flavour and firmness if you’re in a hurry.

3. Food for thought

hand-panting-food-colouring

Image: Supplied

If part of your hustle is taking care of the little people in life, here’s a great-tasting, safe, sensory activity that stimulates developing minds. Add a little food colouring to a small amount of drinking yoghurt and you have yourself some edible paint that’s easy to use on spare craft paper. Draw a few shapes and let them fill in the gaps.

4. Not your Grandma’s Christmas trifle

christmas-trifle

Image: Supplied

No more soggy biscuits and layered desserts that end up looking more ghoulish than delish. Here’s one that incorporates some usual suspects!

  • Use jars or glasses for individual servings.
  • Break up chocolate brownies into the base of the cup.
  • Create a mousse by combining strawberry drinking yoghurt and strawberry instant pudding to thicken (use about half the amount you would when making it with milk).
  • Add a layer of drinking yoghurt mousse.
  • Sprinkle some fresh berries.
  • Repeat steps twice.
  • Put it in the fridge to chill for a few hours.
  • Dust with icing sugar to serve – et voilà!

5. Is it time to party yet?

yogtails-yoghurt-cocktail

Image: Supplied

Yogtails are a thing! Add some style to your festive dinners and slow lunches this holiday by serving delicious drinks that are right on trend. Rich flavours like Amaretto, Kahlua, and Strawberry and Chocolate Liqueur pair beautifully with your favourite drinking yoghurt. Shake it up with tons of ice and serve in a beautiful glass.

Top tip: For the kids, skip the booze and add a little style by serving decanted drinking yoghurt in glass bottles and paper straws.

You don’t even have to do anything to reinvent this classic, drinking yoghurt. Yogi Sip have created two new fusion flavours that are light and bright, with a hint of cooling menthol: coco-pine or mixed-berry flavour.

They’ve also fortified their recipe with an extra source of calcium that’s good for the bones, heart, muscles and nerves, plus a mix of vitamin B that not only helps build the immune system but helps break down food into energy too. It’s a great on-the-go, convenient refresher for anyone with a busy lifestyle.

Also read:

100% fruit juice recipes for kids
10 amazing parent-approved hacks that will make your life easier

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