Chuckles ice cream trifle

Chuckles ice cream trifle

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  • 6 -8
  • Easy
  • 20 minutes
  • 12 minutes
  • Chiaro Prosecco

Just when you thought you've seen all the Chuckle's desserts, food director Abigail Donnelly created this masterpiece!


  • 240 g caster sugar
  • 2 litres Woolworths Chuckles malt ice cream
  • 1 x 12 pack Woolworths best-ever mince pies
  • 1 x 125 g Woolworths Chuckles malted puffs
  • ½ t Woolworths edible gold shimmer

Cooking Instructions

1. Place the sugar in a pan and slowly melt until golden brown.

2. Carefully pour onto a sheet of greaseproof paper, gently crumple the paper slightly and allow to set. Carefully remove the paper, taking care not to break the crown.

3. Spoon the ice cream into a trifle bowl. Place the mince pies around the bowl facing outwards, cover with cling wrap and freeze.

4. Roll the Chuckles in the gold shimmer. When ready to serve, remove the trifle from the freezer to allow to soften slightly, add the crown and decorate with the Chuckles.

Cook’s note: Make the crown the day before but leave it out of the fridge wrapped in greaseproof paper. Remember to make the caramel in light-coloured pan as it's easier to see the colour deepening – you don't want it to be too dark. I made the caramel crown by fluke. I was making caramel shards, but the caramel was too thin, so I crumpled it up, peeled back the paper and, hey presto, a caramel crown!

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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