1. Place cookies in a big plastic bag
and crush with a rolling pin or pan.
2. Put the cookie crumbs in a 9”
(23 cm) pie dish.
3. Spread the softened ice cream on
top and smooth out.
4. Drizzle the top with melted chocolate.
5. Freeze for 4 hours, or until the ice cream is hardened. Enjoy!
1. Break your biscuits in big chunks.
Set them aside.
2. To make the filling, use an electric mixer at medium-high speed. Beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
3. Pour cheesecake filling in a parfait
(tall glass). You will need 6-8 glasses.
4. Top with broken-up biscuits., and add fruit. Alternate layers. Refrigerate parfait for
30 minutes, and serve
1. Preheat the oven at 200°C/400°F.
2. Place the butter in the mixing bowl and beat with
a wooden spoon until it is smooth and creamy.
3. Add the sugar and egg and beat again for two minutes.
4. Mash the bananas well with a fork until smooth and creamy.
5. Finely chop the walnuts.
6. Mix the banana into butter, sugar and egg mixture and then stir in the nuts and raisins.
7. Sift the flour and add to the mixing bowl with the
salt and baking powder. Fold the mixture together with a tablespoon. If the mixture is too stiff to drop off the spoon easily, add a little milk.
8. Spoon the mixture into the load tin and bake it in oven for 1 1/2 hours until golden brown on top.
9. Test the bread to see if it is done by running a
skewer through the centre. If it comes out clean,
the bread is cooked.
1. Remove the pits of the dates. Add an almond to each date.
2. Drizzle condensed milk on each date.
3. Gently make oval shape date balls.
4. Dip the date ball in cream.
5. Finally, roll it over in the coconut.
6. Keep them in freezer for 15 mins to
7. Insert the tooth pick to give it a pop look. Roughly drizzle chocolate syrup and serve.