No-churn rooibos red ice-cream

No-churn rooibos red ice-cream

Pairing beautifully with a range of flavours, our award-winning rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of rooibos.

Ingredients

  • 175 ml red espresso® rooibos
  • 175g icing sugar, sifted
  • 500 ml double cream
  • Wafers or stroop waffles, to serve

Instructions

  1. Prepare red espresso® rooibos  as you would coffee  using your coffee appliance:
        
  2. Combine icing sugar and red espresso® rooibos. Leave to cool, then refrigerate to chill
  3. Whip cream to form soft peaks
  4. Fold red espresso® rooibos mixture into cream, then whip again
  5. Transfer to a freezer-proof container, cover and freeze overnight
  6. Remove from freezer 10 minutes before serving
  7. Sandwich scoops of ice cream between wafers or stroop waffles, or serve in sugar cones

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

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