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Whipping up a delicious and impressive looking Christmas dessert needn’t mean spending hours in the kitchen.  Check out these super easy and quick dessert recipes for berry ice-cream cake and ginger nut parfait!

Berry Ice-cream Cake

Serves 8-10
Prep time: 10 minutes
Freeze time: 6 hours or overnight

Ingredients:
600mL cream, whipped
150 g Meringue Shells, crushed
2-3 punnets of Mixed berries of your choice
Loaf tin, lined with cling wrap (allow 10-15cm overhang on each side)
McCormick’s Vanillin Sugar
McCormick’s Cinnamon ground

Method:

• In a bowl, sprinkle McCormick’s Vanillin sugar on mixed berries
• Add a layer of mixed berries 1-2 layers thick in the bottom of the lined loaf tin
• In a separate bowl, fold meringue shells and McCormick’s Cinnamon into the whipped cream.
• Add meringue and cream mix to the loaf tin.
• Cover with cling wrap and smooth out the top.
• Tap the tin onto the bench top to remove air bubbles.
• Freeze for approx. hours of overnight.
• Remove from freezer approx. minutes before serving.
• Turn out onto serving platter.

Slice to serve. Top with extra berries.

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Christmas Dessert Recipes: Berry Ice Cream Cake & Gingernut Parfait

Ingredients

• 600mL cream, whipped
• 150 g Meringue Shells, crushed
• 2-3 punnets of Mixed berries of your choice
• Loaf tin, lined with cling wrap (allow 10-15cm overhang on each side)
• McCormick’s Vanillin Sugar
• McCormick’s Cinnamon ground

Instructions

1. In a bowl, sprinkle McCormick’s Vanillin sugar on mixed berries
2. Add a layer of mixed berries 1-2 layers thick in the bottom of the lined loaf tin
3. In a separate bowl, fold meringue shells and McCormick’s Cinnamon into the whipped cream.
4. Add meringue and cream mix to the loaf tin.
5. Cover with cling wrap and smooth out the top.
6. Tap the tin onto the bench top to remove air bubbles.
7. Freeze for approx. hours of overnight.
8. Remove from freezer approx. minutes before serving.
9. Turn out onto serving platter.
10. Slice to serve. Top with extra berries.

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Gingernut Parfait

Makes 6
Prep time: 10 minutes

Ingredients:
1 packet Gingernut biscuits, crushed
1 tin sliced Mango
Caramel topping
McCormick’s Ground Ginger
Vanilla Ice cream
Fresh mint leaves to serve

Method:

• In your favourite tumblers or stemless glasses add approx. 2 Tbs crushed gingernut biscuits
• Place 2-3 slices of mango on biscuit layer
• Add a sprinkle of McCormick’s Ground Ginger to your liking
• Add 2 scoops of vanilla ice cream
• Add a healthy squirt of caramel topping
• Add fresh mint leaves to serve

Love this recipe?

Check out our Christmas Tea Cookies here and Gingerbread Cupcakes with Cinnamon-Cloce Frosting  here