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Fruity dessert

Nectarine almond crumble

30 minutes

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25 minutes

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18-20 minutes

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Peppermint Crisp tsunami cake

1½ hours

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30 minutes

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30 minutes, plus 30 minutes cooling time

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Classic birthday cake

40 minutes

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Salted lemon-and-coconut ice cream

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10–15 minutes

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Mango-and-pineapple ice cream

15 minutes

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Bar One sauce

5 minutes

Chocolate recipes

Chocolate crack shell for ice cream

5 minutes

Chocolate crack shell for ice cream

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

100 g milk chocolate, broken into small chunks
4 t coconut oil

Method

1. Place the chocolate and coconut oil in a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until melted.

2. Allow the chocolate to cool slightly, then pour over ice cream. Allow to stand for 30 seconds before enjoying to allow the chocolate to set and crack.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Nectarine almond crumble

Flavourburst™ plum, oat and yoghurt muffins

Red velvet cupcakes

Peppermint Crisp tsunami cake

Tahini chocolate chip cookie bars

Milk chocolate caramel sheet cake

Classic birthday cake

Salted lemon-and-coconut ice cream

Dalgona doughnuts

Mango-and-pineapple ice cream

Bar One sauce

Chocolate crack shell for ice cream

Chocolate crack shell for ice cream

Ingredients

Method