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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

175 ml red espresso® Rooibos
175g icing sugar, sifted
500 ml double cream
Wafers or stroop waffles, to serve

Instructions

Prepare red espresso® ground Rooibos – as you would coffee – using your coffee appliance:
Combine icing sugar and red espresso®Rooibos. Leave to cool, then refrigerate to chill
Whip cream to form soft peaks
Fold red espresso® Rooibos mixture into cream, then whip again
Transfer to a freezer-proof container, cover and freeze overnight
Remove from freezer 10 minutes before serving
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

Red Espresso (Pty) Ltd. is not affiliated with, endorsed or sponsored by Nespresso.

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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.