BROWNIE SUNDADE

INGREDIENTS:

Two brownie squares
Two scoop of vanilla ice-cream
Chocolate Topping
Caramel Topping
Nuts for garnish
Whip Cream
Cherry on top

METHOD:
Warm the brownie in the microwave for 30 seconds
Place one piece of Brownie on the serving dish
Scoop one scoop of ice cream on top
Place other piece of brownie on top of the ice cream
Add another scoop of ice cream on top.
Warm chocolate and caramel topping as specified on bottle
Drizzle on top, ensuring some fall to the sides
Top with a dollop of whip cream and cherry
Sprinkle with nuts

Tips:
You can use warm chocolate cake instead
Any flavour ice cream can be used
Nuts can be omitted.

Would you share this dessert? Or eat it by yourself?

TRINI SNOW CONE

 

Picture courtesy TrniChow.com

Trinidad is known for a lot of street food. However, they are also known for Sweet treats like homemade coconut ice-cream and of course Snow Cone. Snow-cone is served all over the country and is refreshing in the Caribbean Climate. Here is a simple way of making it.

INGREDIENTS:
Cherry Kool-Aid packet
Pineapple Kool-Aid packet
Blue-Berry Kool Aid packet
Lime Kool Aid packet
Condense Milk
Cinnamon stick
Kola Essence
4 cups of sugar for each packet.
4 cups of water for each packet
Shaved ice
melon baller

METHOD:
Boil in a big pot 4 cups of water with the cinnamon stick.
Once the water is bubbling remove the cinnamon stick and add the 4 cups of sugar.
Stir until liquid and sugar melts and gets slightly thick but still runny.
Coats the back of a spoon.
Separate in four bowls, add each packet of the Kool-aid in the separate bowls
add 1 teaspoon of kola essence in each.
Stir until Kool aid dissolves.
Place each flavour in separate squeeze bottle.

SERVING:
Full 1/4 of the cup with shaved ice, throw in some syrup
Then add more ice, on top put two scoops of ice with the melon baller.
Put syrup on top, spread the various colours to get a rainbow effect.
Top with condense milk if desired.
Serve with a straw and spoon.

TIP:
If the syrup gets to thick add some hot water and stir.
At the point of adding the Kool-Aid the mixture has to be hot, therefore this step has to be completed
quickly.


What flavour syrup do you like?

CHOCOLATE CHIP ICE-CREAM SANDWICHES

 

INGREDIENTS

1 batch of chocolate chip cookies (scroll below for recipe)
1 Litre of vanilla ice-cream
mini chocolate chips or chocolate sprinkles
Wax or Parchment paper cut in squares ( big enough to wrap the cookie)

METHOD
Take out vanilla ice-cream from freezer 5 minutes before you are ready to assemble cookies.
Spread all cookies on a flat sheet tray, with the smooth side facing up. Count Tops and Bottoms.
Put the chocolate chips or chocolate sprinkles in bowl, big enough to roll the cookie in.
Scoop one ice-cream scoop of ice-cream on the bottom half of the cookie.
Take the top cookie and place it over the ice-cream and press firmly ensuring the cookie does not break.
Take a knife and pass around the sides to slightly smoothen the sides
Roll the sides of the cookie in the chocolate chip/sprinkles
Place on parchment or wax paper and wrap.
Place the openings of the paper face down.
To prevent the ice-cream sandwiches from melting, as one sandwich is melted place in the freezer.

TIPS:
Any flavour ice-cream or cookie can be used.
Any garnish can be used for example nuts, white chocolate, colourful sprinkles
When building the sandwiches, if the ice cream is getting soft, place back in the freezer to harden.
Wrapping the ice-cream sandwich is optional, this makes it easier to serve.

What flavour ice-cream you will use?
What kind of cookie you will use?