I scream, you scream, we all scream for ice cream (arctic roll)

Artic roll 4

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.

Harry's ice cream

Firstly, the Knickerbocker Glory.

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.

Artic roll 3

Recipe: (inspired by Paul Hollywood)

  • 475ml tub of Harry’s Peanut butter fudge
  • 125g strawberry jam

Swiss roll

  • 3 medium size eggs
  • 100g caster sugar plus extra for dusting
  • 100g self raising flour
  1. Preheat the oven 200degC (180degC fan forced)  and line a Swiss roll tin (22cm x 32cm)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Artic roll 2

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.

Bon Appetite,


Sydney Holiday in Pictures

During Easter this year, we (Hubby, myself and the 2 munchkins) spent a few days in Sydney. Hubby and I have driven to Sydney many times before but this was the first time we took the 9hour drive with two small children.

We left home Thursday evening and arrived in Sydney on Good Friday. The kids were very good during the road trip and slept most of the way there.

The trip was mostly about eating and children-related activities.

As soon as we checked into our motel, we unpacked the car and headed out again. We had lunch at the famous Bourke street Bakery in Surrey Hills.
We had: chorizo pizza (top left), roast beef, chilli and coriander jam sandwich (top right), pork and leek sausage roll (middle left) and a honey roasted ham, cheddar, onion pickle, parsley mayo and rocket sandwich (bottom).
We also had the chocolate tart. Soooo good!
Next, it was onto to Gelato Messina for dessert. The highlight was the mini me ice cream dessert (bottom right)
As if that wasn’t enough, we headed off to Chinatown for the Friday night market. I couldn’t really eat much as we were so full already.

Next day (Saturday) we headed to Westfield Sydney as I have heard yummy things about the food court there. However, we were there too early for any of the cafes or stores to be opened so we wondered downstairs and I found this delicious grilled beef salad. It was a great find.

We then went to the aquarium where the children enjoyed and learnt about the different fish and sea creatures.
Before heading back to the motel for a much needed rest, we drove up to Manly for the essential visit to Zumbos. I bought his macarons. One of each, of course. In Zumbos these are called Zumbarons! Also got one of the infamous V8 cake and the citrus cake.
For dinner that night, we went to Chef’s Gallery. I found out about this place through instagram where I saw many wonderful photos of their food.
We had: Top: shredded peking duck roti.
Bottom left to right: wok fried rice and shredded pork and lettuce. Mini pork fillet burger. Boneless pork ribs topped with pork floss, corn cereal and roasted garlic. Handmade noodles with BBQ pork and soy sauce.

This was the reason why we went to Chef’s Gallery. This dessert is so popular that you have to pre-order when you make your booking. It is their signature “piggy face” sesame bun with marshmallow bunnies set in an edible garden served with berry and mango ice creams. Not only delcious but also very cute.

Every Saturday night, darling harbour holds spectacular fireworks. Darling harbour looks so pretty at night.

Sunday was another busy day for the family. We spent most of the day at Taronga zoo where we arrived by ferry.

My favourite animal at the zoo.

Lunch was Pad Thai at The Rocks.

Deanna and I shared a corn on the cob at The Rocks weekend market.

We thoroughly enjoyed our holiday in Sydney even though it was a short stay. Thank you Sydney for your hospitality. Hope to see you again very soon.

Bon Appetite,



Strawberry Ice cream Sandwich


This is my first time to join the Pinoy Foodista Cooking Challenge.  I am happy to join this group of fine Filipino Foodies.  You can find more about them here.  Please click here and vote for my sandwich.

This month’s challenge is “Strawberries in a sandwich”.  I have to credit my sister-in-law with this one.  She suggested doing an ice cream sandwich.  I ran with that idea and made a Strawberry meringue ice cream in a Triple chocolate cookie sandwich.

I don’t have an ice cream maker so I had to find a easy ice cream recipe that I can make.  I found this recipe while watching a children’s cooking show.  Yep, that’s right.  The best thing about this recipe is that it’s very simple and children can help you make it. 

I got Deanna to help me.  She loves cooking and as soon as I told her what I was going to make, she put on her apron straight away.

Strawberry Meringue Ice cream
250ml double cream
4 heaped dessert spoons natural yoghurt
4 level dessert spoons icing sugar
12 large strawberries, hulled and smashed with the back of a fork
2 meringue nest

1. whisk the cream in the bowl, until it’s light and fluffy. 

2.  Add the yoghurt and icing sugar to the cream and whisk it more.

3.  Place the strawberries in the mixture.

4.  Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

5.  Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Take out of the freezer about 30 minutes before sandwiching in the cookies to soften a little.

Triple Chocolate Chip Cookies
125g unsalted butter, softened.
1 1/4 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 cups plain flour
2 tbs cocoa powder
1/2 tsp baking powder
a pinch of salt
3/4 cups dark chocolate chips
3/4 cup white chocolate chips
Preheat oven to 180degC.  Place butter and sugar in a bowl and beat until light and creamy.  Add vanilla and egg and stir to combine.  Stir in the sifted flour, cocoa powder baking powder and salt until just combined.  Fold through the  rocky road.
Place spoonfuls of cookie mixture on a lined baking tray, allowing room for spreading.  Cook for 15-20 minutes, until they turn pale gold.
Allow to cool on the tray for 5 minutes before placing biscuits on a wire rack to cool further.
Bon Appetite,

Banoffee Sundae. An International Incident Party


This month you are all invited to our Sundae International Incident Party and as always, it’s hosted by the lovely Penny from Jeroxie Blog.

international incident sundae party

I love ice cream, and who doesn’t, right?  For this month’s theme, I was dreaming up all sorts of combinations and concoctions.  I was feeling ambitious.  However, as usual, time got the better of me and so I needed to do something quick and easy.

For my contribution this month’s theme I made a Banoffee Sundae.  A banoffee pie is an English dessert containing bananas, toffee and cream in a pastry or biscuit base.  This makes for a great combination for a sundae.

I don’t have an ice cream maker but after some research and brain storming, I came up with a way to make a delicious no-churn banana ice cream.  It’s very easy and it only uses 3 ingredients.  It freezes well.  Just remember to take the ice cream out of the freezer 30 minutes before you want to eat it so it softens a little.

Banana Ice cream recipe
5 ripe bananas
1 x 395g sweetened condensed milk
1/2 cup cream
1.  Peel and chop the bananas.  Place in a snap lock bag and freeze over night.
2.  Whip the cream till soft peaks.  Set aside
3.  In a food processor, place the frozen bananas, condensed milk and cream.  Whiz till the ingredients are well combined and the bananas have been pureed.
4.  Pour into a container and place in the freezer.  Stir the mixture every hour for 2-3 hours. Freeze for at least 4-5 hours or even better, overnight.
Butterscotch recipe
150g brown sugar
150ml cream
125g chopped butter
1/2 tsp vanilla extract
Place all the ingredients in a saucepan, bring to the boil and simmer for 5 mins.
Hot Fudge Sauce recipe
140ml cream
30g unsalted butter
45g coco powder, sifted
70g caster sugar
60g soft dark brown sugar
pinch of salt
Place all the ingredients in a saucepan and stir over a gentle heat until the mixture is melted and smooth.   Let it cook for 2-3 minutes.

To assemble the sundae.

No churn banana ice cream
butterscotch sauce
hot fudge sauce
biscuits of your choice, crushed
fresh bananas
In a bowl or dish, place 2-3 balls of the banana ice cream.  Drizzle the butterscotch sauce and the hot fudge sauce all over ice crea.  Sprinkle the crushed up biscuits. Garnish with slices of fresh banana.

You can see my posts for previous International Incident Party themes here

Go and check out what everyone else brought to the party by clicking below or by going to our forum.