Semifreddo does the same job as ice-cream but not special equipment required.
Add in your favourite flavours to this creamy frozen dessert,no ice-cream maker required.
This is Neapolitan for adults with a touch of Christmas. It's make-ahead joy that requires very little effort beyond a collation of ingredients. Given you are trying to swirl the different flavours and colours,this is easiest to make in ½ litre batches of ice-cream flavours at a time. Otherwise the separate colours meld and you lose the effect. Pausing and letting it set before completing with the remaining ice-cream is the easiest way to create more definitive layers.
These ice-cream sandwiches will keep,individually covered with plastic wrap and stored in an airtight container in the freezer,for up to one week.
Because it's important to have a double hit of rum-addled goodness this Christmas. Just don't eat and drive,the rum flavour is gloriously robust in these decadent ice-cream sandwiches. Rum and raisin ice-cream is pelted with errant rum ball mixture and dulce de leche,and is all the better for it.
Find the best quality gingernuts you can for this recipe. When paired with the caramel and creamy ice-cream,you need biscuits with a strong hit of ginger so the flavour still sings and shines despite all the competition. I went rogue from the supermarket frozen aisle to my local ice-cream shop and this cake was all the better for it – the caramel was brilliantly salty and while I have suggested white chocolate below,a condensed milk flavour is also particularly excellent.
The curd is important here – the frozen yoghurt has an icier,blockier texture than regular ice-cream so the curd acts as a brilliant softener,making it easier for you to cut through when serving. Commonly yoghurt desserts are cut through with cream to create a creamier texture but I love the icy texture here – it is offset by the rich curd beautifully and feels like a lighter,fresher Christmas Day dessert.
This has look-at-me written alllll over it. Standing at six layers tall,it does require some freezing and planning but it's all about assembly rather than any true 'doing' on your part. Even the brownie mixture is coming from a box*,making this a very low-key way to make a showstopping Christmas dessert. You will need 3 x 25cm loose-bottomed cake tins for this recipe.
It's hard to imagine another Christmas dessert that can deliver this much bang for such little effort. It's a panettone stuffed with ice-cream. That's it.
If the Weis bar and your favourite summer holiday had a love child,this vegan-friendly dessert would be it:light,fresh,tropical and delicious. Leftover granita will keep in the freezer for two months.