July is ice cream month.
Even though it’s the middle of winter here in Melbourne, I can’t resist a large bowl of ice cream, especially if it’s Harry’s Peanut butter fudge or triple choc brownie.
After chocolate, ice cream was voted as one of Australia’s top comfort foods that makes us feel better. Australians like to turn to comfort food to forget about the bad day they just had or to temporarily forget the daily stresses they face. For me, I like to wind down after a long day at work by sitting under a cozy blanket on the couch in front of the TV while eating my way through a tub of ice cream.
To celebrate ice cream month, Harry’s ice cream sent me a few tubs to create something delicious.
Firstly, the Knickerbocker Glory.
This was Hubby’s idea. He used to have these growing up in England. I have to say, it wasn’t a thing here in Australia but it should’ve been!
It’s easy so you don’t really need a recipe for it. You can layer anything you like. I set some jelly at the bottom of the glass and also set the remaining in a separate bowl. When ready to serve, I layered a scoop of vanilla ice cream, strawberry and chocolate syrups, meringue, more jelly and of course, Harry’s ice cream triple choc icream. I topped with whipped cream (from a can, I know, the horror!). Garnished with a glace cherry, a wafer and a Flake.
Next I created the peanut butter and jelly arctic roll. This is another ice cream dessert that I didn’t know much about until my adult years. An arctic roll is a British dessert, traditionally made of vanilla ice cream wrapped in a thin layer of sponge cake, which has raspberry sauce spread onto it. I chose to use Harry’s peanut butter fudge ice cream. You can use any ice cream flavour you fancy, really.
Recipe: (inspired by Paul Hollywood)
- 475ml tub of Harry’s Peanut butter fudge
- 125g strawberry jam
- 3 medium size eggs
- 100g caster sugar plus extra for dusting
- 100g self raising flour
- Preheat the oven 200degC (180degC fan forced) and line a Swiss roll tin (22cm x 32cm)
- Take the ice cream out of the freezer to soften a little, enough to be able to mould. Put on a piece of baking paper and shape into a thin sausage 25 to 30cm. Wrap in the baking paper and put in the freezer until solid.
- To make the Swiss roll, whisk the eggs and sugar together in a large bowl for several minutes until pale and triple in volume. The mixture should hold a tail when the whisk is removed. Sift the flour over the egg mixture and fold in lightly. Fold in one tablespoon of warm water.
- Pour the mixture into the tin and smooth it out and make sure it reaches all the corners. Bake for 10-12 minutes or until golden brown.
- Cut a piece of baking paper a little larger than the Swiss roll tin and lay it on the bench. Sprinkle with caster sugar. Turn out the cooked sponge onto the baking paper, base upwards. Carefully peel the paper from the base of the sponge. Leave to cool completely.
- To assemble the roll, trim the long edges of the sponge so it’s neat. Spread the jam over the sponge, leaving a 2cm gap along the edges.
- Unwrap the ice cream and place lengthways across the sponge. Use the baking paper to help you roll the sponge around the ice cream. Use a bread knife to trim each end of the roll. Place on a plate and serve straight away.
To celebrate ice cream month, Harry’s ice cream co is delivering ice cream to people who are in need of an ice cream emergency.
DAILY PRIZE: 10 Tubs of ice cream delivered right to your doorstep!
Tell Harry’s Ice cream Co why you’re screaming for ice cream and you could find an emergency supply of Harry’s Ice Cream delivered to your doorstep.
To Enter: Write on Harry’s Facebook wall or upload a photo to Harry’s wall describing your ice cream emergency and hashtag with #HarrysIceCreamCo and #IceCreamEmergency
Check out their Facebook page here for more details.