Related Searches: Chocolate Sundae
... 6 biscuits. Top with remaining biscuits and sandwich together. Dip into chocolate sauce to half cover, freeze for 5 minutes, then serve. Categories: Chocolate; Summer; Seafood free; High tea; Pescatarian; High protein ...
... easy apricot ice-cream choc-top recipe. Everyone will love these white chocolate-dipped ice-cream cones. ... apricot is soft and sauce has thickened. Using a fork, mash apricots into sauce until combined. Cool for ...
... freezer and fill a small heatproof bowl with hot water. Dip the 7cm round pastry cutter into water and cut out ... ice cream sandwiches drizzled with warmed chocolate fudge sauce. Categories: North american; Desserts; ...
... cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until ...
... sliced, 1 punnet raspberries, 280 g premium white chocolate melted, cooled, 5 ml canola cooking spray, 1 ... Smooth surface; cover with plastic wrap; freeze overnight. Dip pan in hot water for 10 seconds. Turn out ...
Ingredients: 3 large avocados, 0.5 tsp vanilla bean paste, 100 g dark chocolate melted, 0.5 lemon juiced, 0.25 cup cocoa powder, ice-cream cones, 0.5 cup raw caster sugar, 50 g hazelnuts chopped, toasted, 100 ml nut milk ...
... not refrigerate. Arrange banana pieces in four serving dishes. Top each with chocolate and vanilla ice-cream. Drizzle over chocolate sauce and finish with fresh raspberries and nuts to serve. Categories: Quick and easy ...
... to the end of Step 3, then place 100g chopped dark blend chocolate into a bowl. Strain custard over chocolate and set aside for 5 minutes or until chocolate is melted. Stir well until smooth. Continue recipe as directed ...
... . Remove from the heat. Serve drizzled over your favourite ice cream. Categories: Australian; Chocolate sauce; Ice cream; Quick and easy dessert; Chocolate; Easter leftovers; Low ingredient; Desserts. Complexity: 2.
... of the tin. Sprinkle Maltesers and Flakes over the mixture. Pour remaining cream mixture over and spread until smooth. Drizzle chocolate topping in a zigzag pattern over the cream. Using the handle of a spoon, swirl the ...
... in 2 30 second bursts, stirring to melt completely. Place the chopped almonds on a plate, dip the frozen bananas in the melted chocolate and roll in the almonds to coat. Place the popsicles on a lined tray and return to ...
... Condensed Milk Squeezy, 290 g Nestlé Bakers' Choice Dark Choc Melts melted, 600 ml thickened cream, 2 cups frozen ... a large bowl until thickened. Gradually beat in chocolate until mixture is smooth. Add frozen raspberries, ...
... stand for 30 seconds then mix until smooth. Scoop the cream out of the other can of coconut milk, add to the chocolate mix and whisk until smooth. Stir in the honey and vanilla and set aside to cool. Pour the mix into an ...
Wagon Wheel biscuits just got a whole lot cooler; covered in ice-cream, dipped in chocolate and left to freeze, they're a perfect summer dessert. Ingredients: 190 g Wagon Wheel biscuits, 0.66 cup frozen raspberries, 500 ...
... . Increase the heat to medium and simmer for a further 5 minutes. Remove from the heat. Start adding the chocolate to the pan, a little at a time. Whisk the mixture vigorously after each addition, to incorporate the ...
... : 8 ice-cream wafers, 8 small scoops vanilla Ice-cream, 0.25 cup chocolate hazelnut spread. Method: Spread 8 ice-cream wafers with chocolate hazelnut spread. Top 4 of the wafers with vanilla ice-cream. Top with remaining ...
... , 1 egg, 1.1 cup milk, sunflower oil for shallow-frying, 4 scoops vanilla ice cream, 8 tbs ready-made chocolate sauce. Method: Place the flour, cinnamon, allspice and sugar in bowl and make a well in the centre. Beat the ...
A topping of salted caramel sauce and crunchy chocolate pretzels take this homemade vanilla ice cream to another level. Ingredients: 1 cup whipping cream, 1.8 cup whole milk, 6 egg yolks, 125 g caster sugar, 1 tsp ...
... traditional custard base of other recipes. Ingredients: 1 cup whole milk, 1 cup whipping cream, 300 g chocolate and hazelnut spread, 1 tsp vanilla extract. Method: Simply whizz all the ingredients in a blender or food ...
... consistency. Inflate two balloons to 10cm diameter and line a baking tray with baking paper. Dip balloons halfway into chocolate mix, then freeze for 3 minutes. Repeat three times to create three layers, scattering with ...
... almonds, marshmallows, cherries, ice cream scoops and melted chocolate into serving glasses, finishing with a melted chocolate layer on top. Note: Melt chocolate over simmering water, stirring occasionally as it softens ...
... bursts, stirring between each burst, or until melted. Half-dip ice-cream sandwiches into chocolate and return to tray. Freeze for 2 minutes or until chocolate has set. Transfer ice-cream sandwiches to a freezer-proof ...
... , leaving the sides to overhang. Transfer mixture to tin. Cover with baking paper and freeze overnight. Dip extra pretzels into chocolate and place onto a tray lined with baking paper. Stand to set. Unmould ice-cream and ...
... almost set. Add 2-3 drops food colouring to remaining chocolate and combine until pale pink. Spoon into centre of ears. Chill until set. To make the choc fudge sauce, place 1/2 cup cream, butter, syrup, sugar and cocoa ...
... top of the tin. Arrange lamingtons over the base, cut-side up. Spread with a layer of softened chocolate chip (or your favourite flavour) ice cream. Cover with remaining lamingtons, cut-side down. Cover tin and freeze ...
... cream slightly softened, 1 egg, 0.5 cup brown sugar, 0.33 cup caster sugar, 0.75 cup milk chocolate baking chips, 220 g milk baking chocolatemelted. Method: COMBINE the ice cream and Crunchie and then chill until firm ...
... set ice-cream into a food processor and process until smooth. Return half the mixture to pans. Dollop with chocolate-fudge sauce and swirl through using a knife. Top with remaining ice-cream and repeat with remaining ...
... and make this dessert today. Ingredients: 140 g Woolworths choc cream biscuits, 50 g unsalted butter melted, 1 L mint choc-chip ice-cream softened, 200 g mint dark chocolate roughly chopped, 1 cup thickened cream. Method ...
... dessert table with this impossibly delicious affogato ice-cream cake finished with chocolate syrup, Easter eggs and strawberries. Ingredients: 500 g triple choc fudge brownie mix, 2.5 cups rice bubbles, 0.5 cup icing ...
... mascarpone cream, 300 ml cream whipped, 90 ml espresso, 4 figs quartered, 250 g dark chocolate roughly chopped, 250 ml chocolate sauce. Method: Line a 14 x 24cm loaf tin with baking paper and set aside. Place Connoisseur ...
... in 30-second increments or until melted. Working quickly, dip each frozen yoghurt piece into chocolate mixture to coat and return to lined tray. Drizzle with chocolate and work quickly to sprinkle with coconut. Return to ...
Bananas halved and dipped in cacao-spiked peanut butter and sprinkled with strawberry crisps or chopped pistachios look great and taste even better. Ingredients: 0.5 cup natural peanut butter, 2 tsp Macro Organic cacao ...
... in a small bowl. Working with one cone at a time, dip the top of each cone 1 cm into chocolate to coat. Reserve 2 tsp pistachio. Sprinkle chocolate border with remaining pistachio. Place cones on a sheet of baking paper ...
... of pan onto a clean work surface. Using an 8cm round cutter cut out 6 rounds. Roll sides in grated chocolate to coat. Sandwich between 2 wafers. Return to freezer until ready to serve. Categories: High protein; Low salt ...
... with a good scoop of ice cream and flatten with a knife. Top with the remaining cake rounds and drizzle over chocolate flavoured topping. Serve immediately. Categories: Seafood free; North american; Ice cream sandwich ...
... moulds with plastic wrap. Chop 2 cups marshmallows mini assorted and red glacé cherries and 3 crumbled chocolate flake bars and carefully fold through ice-cream. Spoon into moulds, pressing in firmly. Freeze puddings for ...
... -safe container. Freeze overnight or until firm. To serve, scoop into waffle cones and drizzle with chocolate sauce. Categories: Fathers day; Chocolate; North american; Desserts; Ice cream; Low salt. Complexity: 3.
... 2-3 minutes until syrupy. Add passionfruit pulp. Chill in fridge for 20 minutes or until needed. Place chocolate cups onto serving plates. Fill each with ice cream. Pour over chilled syrup. Serve. Categories: Australian ...
... until smooth. Dip wafer corners into melted chocolate and sprinkle over pistachio. Leave to set. Cut ice-cream into wafer-size slices. Serve sandwiched between choc-coated wafers. Categories: Chocolate; North american ...
... 75 cup plain full-fat Greek-style yoghurt, 2 tbs chocolate hazelnut spread. Method: Combine yoghurt and milk in a ... layer. Freeze overnight or until firm. To serve, dip moulds briefly in hot water to loosen and carefully ...
... same bowl. Beat egg yolks, sugar and vanilla together using electric beaters until pale and thick. Fold in chocolate, cream and processed nuts. Using a clean bowl and beaters, beat egg whites until stiff peaks form. Fold ...
... coat. Add ice-cream to glasses and drizzle with remaining Caramilk sauce. Scatter over shaved Caramilk and top with Caramilk marble chocolate. Serve. Categories: Australian; Desserts; Ice cream; Sundae; Seafood free; Low ...
... Set aside for 5 minutes. Scoop ice-cream into cones or cups and dip into the chocolate mixture to coat. Quickly add your choice of toppings. Place each choc top into a plastic bag and twist to seal. Freeze before serving ...
... : 2 L vanilla ice-cream softened slightly, 100 g mini pink & white marshmallows, 350 g leftover chocolate Easter eggs coarsely chopped. Method: Grease and line a 11x21cm (base) loaf pan with baking paper, allowing ...
... original waffle cones, 2 L Woolworths choc-nilla ice cream, 290 g dark chocolate melts, 2 tbs vegetable oil. ... in between, until melted. Working quickly, dip each ice-cream into chocolate to coat. Return to the freezer and ...
... tray with baking paper. Place coconut on a baking tray. Using two forks and working quickly, dip ice-cream cubes into chocolate mixture, allowing any excess to drip off. Roll in coconut to coat and place on prepared ...
... leave to cool. Scoop ice-cream into bowls, top with sauce and serve immediately. Categories: Australian; Ice cream; Quick and easy dessert; Easter; Chocolate; No bake desserts; Easter leftovers; Low ingredient; Desserts ...
... as they'll love eating them. Ingredients: 4 waffles thickly sliced diagonally, 0.5 cup chocolate sauce, 6 pieces Woolworths choc honeycomb roughly chopped, 6 Oreo cookie crushed, 0.5 cup unsalted roasted peanuts roughly ...
... appreciate the complex flavours of darkchocolate when it is used cold in ice cream. I experimented with milk chocolate,and was blown away by how well its flavours worked served super-cold. Ingredients: 6 egg yolks, 100 g ...
... in a small saucepan over low heat. Remove from the heat and add the white chocolate. Let stand a few minutes, then stir until the chocolate melts. Pour into a bowl and let cool. Purèe the strawberries and confectioner's ...
... , 200 g brown sugar, 2 large eggs, 3/4 tsp bicarbonate soda, 225 g whole wheat flour, 60 g dark chocolate chips, 12 scoops butter pecan ice cream. Method: Preheat the oven to 180°C, line a loaf pan with parchment paper ...
... 30-second bursts, stirring, until melted and smooth. Using two forks and working quickly, dip each yoghurt cluster into chocolate to coat, allowing any excess to drip off. Return to trays. Sprinkle with pistachio. Freeze ...
... dessert. Ingredients: 2 tbs caster sugar, 375 g blackberries, 12 Woolworths triple-choc cookies broken, 110 g Woolworths hard set chocolate, 1 L Connoisseur Classic Vanilla Gourmet Ice Cream softened, 1 L Connoisseur ...
... this incredibly creamy and easy-to-make avocado, choc-chip and pistachio ice-cream. Ingredients: 2 avocados ... smooth. Transfer to a large bowl. Fold cream and chocolate chips into avocado mixture. Transfer to a 1L capacity ...
... cream, 8 tbs strawberry ice cream topping, 4 small scoops chocolate ice cream, 0.6 cup heavy cream, 2 tsp ... , and remaining topping. Top each with a scoop of chocolate ice cream. Top each with whipped cream, a scattering ...
... serve immediately with biscotti, if liked. For affogato al mocha, replace the vanilla ice cream with 8 scoops of rich, dark chocolate ice cream, pour over the coffee as above and top with 50g finely chopped plain dark ...
... hazelnuts roughly chopped, 6 small scoops Woolworths cafe latte & biscuit ice cream, 50 g Woolworths Belgian milk chocolate melted. Method: Place cones in a reusable bag. Seal bag and use a rolling pin or your hands ...
... side of vanilla nice-cream. Freeze until required. To make the choc-peanut nice-cream, repeat process in Step 2. Serve. Categories: Australian; Chocolate; Desserts; Ice cream; Summer; Healthier easier; Nov 2021; Banana ...
... : 1 cup fruit mince, 2 mint sprigs, white-choc ice-cream topping, 8 red glace cherries halved, 1 ... basket with a scoop of ice cream. Drizzle over chocolate topping and decorate with cherries and mint. Serve. Categories ...
Ingredients: 1 scoop vanilla ice cream, 2 Nescafe Gold Orginal Soluble Instant Coffee, 1 tsp chocolate chip cookies. Method: Add coffee and 90ml of hot water to a cup and stir well. Add a scoop of vanilla ice cream to a ...
... . Blend for a few more seconds to aerate the ice cream. If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it. Transfer to an airtight container and freeze until solid. You can eat ...
... 5 cups caster sugar, 1 lemon juiced, 4 Woolworths free range egg whites, 210 g Woolworths fully loaded chocolate cookies. Method: Line a baking tray with baking paper. Arrange cherries, in a single layer, on tray. Freeze ...
... , 1 L vanilla ice cream, 125 g butter softened, 200 g milk choc bits, 1 egg, 0.5 cup brown sugar, 0.5 cup caster ... until just combined. Stir in flour and milk chocolate bits. Mix until well combined. Roll level tablespoons ...
... essence, 1.75 cup self raising flour, 150 g chocolate chips, 100 g pistachios roughly chopped, 1 tub vanilla ... vanilla essence to beat together, stir the flour and choc chips to combine. Roll spoonfuls into balls and bake ...
... . Working quickly, sandwich each piece of ice-cream between 2 biscuits, then dip one half of each ice-cream sandwich in Nestle milk choc melts, place on prepared tray, sprinkle with cachous, repeat with remaining ice ...
... , remove the sides of the springform. Invert onto a platter and peel off the paper. Cut into slices, dipping a sharp knife into hot water between slices. Transfer each slice to a plate. Spoon the coulis around each ...
... the lime sugar, rub zest of 1 lime and 1/4 cup caster sugar together with your fingertips in a shallow bowl. Dip rims of serving glasses in water then into lime sugar to coat. Use a fork to break up sorbet, spoon into ...
... -hole popsicle mould. Divide yoghurt mixture between moulds. Insert sticks and freeze until firm. To de-mould, dip into hot water for 20 seconds to loosen. Serve. Categories: Stone fruit; Australian; Ice blocks; Desserts ...
... . Insert sticks when adding the fourth layer. Freeze for at least 6 hours or until firm. To remove, dip moulds in hot water. Categories: Gluten free; Wheat free; Soy free; Egg free; Vegetarian; Peanut free; Seafood free ...
... 1 cup of cooked pineapple. Spoon mixture into prepared pan, cover with plastic wrap and freeze overnight or until firm. Dip pan into warm water to loosen loaf. Lift out, invert ice-cream onto a board and cut into slices ...
... some as you go. Fill with coconut water. Insert sticks and freeze overnight or until firm. To serve, dip moulds briefly in hot water to loosen and carefully remove iceblocks. Categories: Gluten free; Wheat free; Dairy ...
... processor until smooth. Pour kiwi purée over firm watermelon layer. Freeze overnight or until firm. To serve, dip moulds in hot water to loosen and carefully remove iceblocks. Categories: Gluten free; Wheat free; Dairy ...
... syrup, if desired. Combine and pour over firm yoghurt layer. Freeze overnight or until firm. To serve, dip moulds briefly in hot water to loosen and carefully remove yoghurt splits. Categories: Gluten free; Wheat free ...
... into the pot and heat over medium/low heat until the mixture thickens. You will know if thick enough once you dip a wooden spoon in it. Drag your finger down the back of the spoon and see if the mixture stays divided ...
... 3 more times, inserting sticks when you complete the third layer. Freeze until completely solid. To serve, dip moulds in hot water and carefully remove blocks. Categories: Gluten free; Wheat free; Dairy free; Soy free ...
... cranberry juice. Pour strawberry mixture over firm orange layer. Freeze overnight or until firm. To serve, dip moulds briefly in hot water to loosen and carefully remove iceblocks. Categories: Gluten free; Wheat free ...
... sticks and freeze overnight or until firm. Process nuts in a food processor until finely chopped. To serve, dip moulds briefly in hot water to loosen and carefully remove iceblocks. Spread top portion of each block with ...
... water. Heat oil in a large saucepan to 200°C. Remove 1 hot cross bun from the freezer, unwrap, dip in batter and carefully fry for 1 minute. Drain on paper towel and return to freezer. Repeat procedure with remaining ...
... for 3 hours or until set firmly. Line a baking tray with baking paper. Fill the sink with hot water. Dip icy-pole moulds into water for 30 seconds. Remove ice-creams and place onto prepared tray. Place tray in freezer ...
... and process until thick and creamy. Gently pour over mango layer and cover with overhanging plastic. Freeze overnight. Briefly dip pan into hot water to loosen. Lift ice-cream out using the plastic and turn onto a large ...
... until full, reserving remaining yoghurt. Place popsicles in freezer until frozen (around 5 hours). Once frozen, dip popsicles in remaining yoghurt and shredded coconut. Refreeze for 30 minutes or until frozen. Categories ...
... and 1 tbs water in a saucepan over a low-medium heat, stirring often, or until raspberries soften and form a sauce. Reduce heat to low and cook for a further 5 minutes. Remove from heat and strain in a sieve to remove ...
... and insert a stick in the middle of each mould. Freeze for 6 hours or until frozen. To serve, dip moulds briefly in hot water to loosen, remove foil and slide out popsicles. Categories: British; Ice blocks; Quick and ...
... . Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm. To serve, dip moulds in hot water and carefully remove pops. Categories: Australian; Ice blocks; Jan feb 2022; Summer; Peach; Healthier ...
... chopped and transfer to a plate. Brush rim of 4 small parfait glasses with honey or liquid glucose. Dip rim into crushed candy canes to coat. Place scoops of ice-cream into glasses and decorate with reserved marshmallows ...
... a small saucepan over a medium heat and cook for 8-10 minutes, stirring often, until it forms a thick sauce. Set aside to cool completely. Mix the vanilla into the yoghurt, then half fill 12 popsicle moulds with yoghurt ...
... gently to marble. Insert stick and lid. Freeze for 3-4 hours or until well firm. To serve, dip moulds in warm water for 5 seconds to loosen before removing mould. Categories: Quick and easy dessert; Sundae; Seafood ...
... a chilled platter, remove the plastic wrap, and turn right side up. Cut into squares with a knife dipped in hot water. Serve immediately on chilled dessert plates, sprinkled with more pistachio nuts and rose petals, if ...
... leaving a cavity in the center. Fill with the chilled fruit mixture. Cover and freeze at least 8 hours, until firm. Dip the bowl into warm water for a few seconds and then invert onto a serving plate and remove the bowl ...
... . Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm. To serve, dip moulds in hot water and carefully remove iceblocks. Categories: Kids snack; Summer; Healthier easier; Fresh food kids ...
... Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm. To serve, dip moulds in hot water and carefully remove iceblocks. Categories: Kids snack; Summer; Healthier easier; Fresh food kids; Low ...
... and milk in a large bowl. Working quickly with one ball at a time, using 2 forks to hold ice-cream, dip in egg mixture then roll in hot-cross-bun crumbs to thickly coat, making sure ice-cream is completely covered in a ...
... least 6 hours or overnight until set. Make the coffee sauce. Heat the coffee in a small saucepan, add the ... melted. Add the liqueur and boil vigorously until the sauce becomes thick and syrupy. Turn the semifreddo out onto ...
... kulfi mixture and freeze at least overnight, or until needed. To serve, fill a bowl with hot water and carefully dip the base of each ramekin or lolly mould briefly into the water to loosen the kulfi. Be careful not to ...
... , cocoa and vanilla. Blend for 1 minute to combine. Serve scoops of nice-cream topped with warm date sauce and sprinkled with shredded coconut. Categories: Gluten free; Wheat free; Dairy free; Soy free; Egg free; Vegan ...
... extracts into the custard and pour into an ice cream machine to churn until frozen. Tip into a bowl, fold in the cherry sauce and almonds and serve. Categories: Cherry; Desserts; Ice cream; American; Eggs. Complexity: 3.
These chocolatey banana treats are as simple as a smoothie to whip up. Ingredients: 3 medium bananas ripe, 0.5 cup milk, 2 tbs cocoa powder unsweetened, 2 tbs honey, 1 tsp vanilla. Method: Place all the ingredients in a ...
... into shorter lengths. Fill a shallow bowl with water. Dip 1 sheet in water and leave submerged for 1 ... close. Repeat with remaining sheets and fillings. To make dipping sauce, combine spread, honey, soy, lime juice and 1/ ...
... free; Low salt; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; Dairy free; High fibre; Australian; Condiments; Low fat; Low saturated fat; Tree nut free; Dipping sauce; Gluten free; Sesame free. Complexity: 2.
... in a little bowl. Combine all the ingredients for the dipping sauce and mix well. If it is a little strong you ... here to make them all look really good. Take a rice paper, dip it in a bowl of warm water and place it on a ...
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