No-churn Rooibos red ice-cream

No-churn Rooibos red ice-cream

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.

Ingredients

Instructions

  1. Prepare red espresso® ground Rooibos  as you would coffee  using your coffee appliance:
       
  2. Combine icing sugar and red espresso®Rooibos. Leave to cool, then refrigerate to chill
  3. Whip cream to form soft peaks
  4. Fold red espresso® Rooibos mixture into cream, then whip again
  5. Transfer to a freezer-proof container, cover and freeze overnight
  6. Remove from freezer 10 minutes before serving
  7. Sandwich scoops of ice-cream between wafers or stroop waffles, or serve in sugar cones

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

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Kirsty Reid

Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.