With Christmas being celebrated during the warm summer months here in Australia most of us would do anything to not have the oven burning all day and adding to the already sweltering temperature. Chilled, no-bake desserts offer a delicious alternative to traditional baked goodies. All the yumminess you want in a Christmas dessert without having to sweat it out in the kitchen!
The added bonus of all these recipes is that as there is no baking required you can get the kids involved too! Rally the troupes and enjoy some Christmas treat making together. If your kids are anything like mine, you’ll have to keep a close eye on them to make sure some of the ingredients, and finished treats, don’t mysteriously go missing in the process!
Choc-raspberry ice-cream cake
Ingredients
- 300g frozen raspberries
- 2 x 200g pkt Arnott’s Tim Tam Original
- 2L ctn berry ice-cream (such as strawberry or raspberry)
- 150ml thickened cream
- White chocolate melts, melted, to decorate
- Dark chocolate melts, melted, to decorate
- Fresh raspberries, to serve
Method
- Line the base and sides of a 7cm-deep, 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place half the biscuits lengthways in prepared pan.
- Spoon the ice-cream into a bowl. break up slightly. set aside for 10 minutes to soften. Fold the frozen raspberries through the ice-cream. Spoon mixture over the biscuits. Smooth the surface.
- Gently press remaining biscuits crossways over the ice-cream. Cover with plastic wrap and place in the freezer for 8 hours or overnight until firm.
- Meanwhile, spread the melted chocolates over a clean work surface and set aside until almost set. run a melon baller or small teaspoon along the chocolate surface to create curls.
- Carefully invert cake onto a plate. use electric beaters to beat the cream in a bowl until soft peaks form. Spread over cake. Top with fresh raspberries and chocolate curls.
Source: Taste.com.au
White Christmas Pudding Balls
Ingredients
- 125 g sweet plain biscuits
- 400 g condensed milk
- 3 Peppermint Crisp chocolate bars roughly chopped
- 150 g white chocolate roughly chopped
- 1 cup coconut
- 1 tbs cocoa
- 1/2 cup coconut *to decorate
Decoration
- 80 g white chocolate melts
- 1 packet spearmint leaf lollies cut into strips *to decorate
- 1 packet silver cachous *to decorate
Method
- Blend biscuits to create crumbs, add cocoa, condensed milk, and coconut and mix until combined.
- Stir through peppermint bars and chocolate. Cover and refrigerate for 30 minutes to harden a little.
- Roll into balls and roll in coconut. Set aside.
- Decoration: Melt chocolate. Dip the top of each ball into melted chocolate.
- Top with spearmint leaves and cachous balls to resemble holly.
Source: Bestrecipes.com.au
Christmas Tree Cookies
Ingredients
- 1/2 cup butter or margarine
- 2 cups powdered icing sugar
- 2 tbsp milk
- 3 cups shredded coconut (we used sweetened, but unsweetened would work fine)
- 1/2 tsp vanilla or mint extract
- green food coloring
- 3/4 cup white chocolate chips
- 1 tsp butter or margarine
- 1 tbsp milk
- mini M&Ms
Method
- In a large pot, melt butter. Remove from heat.
- Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
- Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.
- If you see any later you want to reshape, they are easily reshaped at room temperature.
- Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.
- In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M’s if desired.
- Set in the fridge or freezer to set before storing in an air tight container.
Source: Thereciperebel.com