This treat mountain is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
With its vivid colours, crazy pattern and poptastic topping, this cheesecake is bonkers on many levels. Beetroot juice is the secret to its colour – available from good supermarkets and speciality food stores, or make your own by whizzing a small beetroot in a juicer. Lollipop sticks can be bought from baking supply stores or online. This cheesecake is best made no more than half a day in advance, as the beetroot juice will eventually bleed into the white, spoiling the zebra effect. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume. As the mix contains raw eggs, it is not suitable for pregnant women, very young children or anyone frail. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)