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Delightful Winter Desserts

Delightful Winter Desserts

8 Delicious Ice Cream Dessert Recipes To Make This Winter

Dinner time is a cherished time – especially during winter. It signifies the end of another busy day, which means that it’s time to relax, catch up and enjoy hearty homemade meals. But, what is a perfect dinner without a yummy dessert?

We’ve put some delicious ice cream recipes together for any dinner occasion. We know what you’re thinking, “Ice cream in winter?” But, have a look and see if you can resist these desserts. Whether you’re cooking for one, looking for easy-to-make recipes to involve the kids, want to try more budget-friendly recipes, or a dad looking to surprise mom with a delicious treat, we’ve got you covered.

In addition to our tasty winter dessert recipes, we also provide suggestions for hearty winter meals that will be rounded off perfectly by our desserts. Now read on to find out more about our yummy desserts to enjoy after dinner.

Berry White Chocolate Magnum

A quick and easy recipe specially created for dads who are new at baking. Use Magnum White Almond for the best results. This will be best enjoyed after our flavoursome Chicken Sishebo – go on and give it a try!

Preparation time: 5 min
Cooking time: 10 min
Serves: 4


¼ cup (60 ml) milk
¼ cup (60 ml) cream
150 g white chocolate, chopped
4x Magnum White Almond
2 cups fresh or frozen mixed berries
fresh mint leaves, to serve (optional)


1. Combine the milk and cream in a small saucepan and bring to a boil.

2. Remove from the heat; add the chocolate and stir until the chocolate has melted and the sauce is smooth. Allow the sauce to cool.

3. To serve, slice the Magnums in 3 and place them slightly apart on a serving plate.

4. Spoon the berries between the Magnum slices and pour over the white chocolate sauce.

5. Top with fresh mint leaves.

Baked Alaska with Chocolate Ice Cream

This mouth-watering recipe contains Ola’s Rich ’n Creamy Chocolate Ice Cream – always a favourite with the kids. Try our one of our Steak recipes before finishing it off with this dessert.

Preparation time: 10 min
Cook/Freeze time: 25 min
Serves: 8


⅔ cup sugar
5 egg whites, room temperature
1 layer round sponge cake
1 tub Ola Rich ’n Creamy Chocolate Ice Cream
1½ cup frozen berries of choice


1. Preheat the oven to 180˚C.

2. Beat the egg whites until foamy. Gradually add the sugar to the egg whites and beat until the meringue forms stiff peaks.

3. Place spoonfuls of the meringue mixture on a greased oven tray and bake until golden brown.

4. Take scoops of Rich ’n Creamy Chocolate Ice Cream and place it on the surface of the sponge cake until the surface of the cake is covered. (You can squash it down with the scoop if you like).

5. Return it to the freezer for 10 minutes or until the ice cream has firmed.

6. Once the meringues are baked and cooled, place them on top of the ice cream, then sprinkle with the frozen berries.

Delish Magnum Chocolate Pots

Want to make a quick dessert for just one person? Magnum Mini is the way to go! Enjoy one of our Spaghetti recipes while your dessert is cooking. You can also freeze this dish to enjoy later.

Preparation time: 15 min
Cooking time: 20-30 min
Serves: 1


80 ml cake flour
45 ml white sugar
pinch of salt
2,5 ml baking powder
20 ml cocoa powder
60 ml milk
20 ml butter, melted
½ tsp. vanilla essence
15 ml sunflower oil

For the topping:

30 ml white sugar
30 ml brown sugar
1 tbsp. cocoa powder
boiling water
1 Magnum Mini of your choice


1. Preheat the oven to 180˚C.

2. In a bowl, whisk the dry ingredients together.

3. Pour in the milk, butter, vanilla essence and sunflower oil. Whisk together until velvety smooth.

4. Spoon the mixture into a greased metal mug until ⅔ full.

5. For the topping, mix all the dry ingredients in a bowl until well mixed.

6. Sprinkle the topping over the cake mixture in the mug.

7. Place a dessert spoon upside down over the cup and slowly pour a small amount (about 30 ml) of boiling water into the cup. Be sure to pour slowly so it doesn’t mix too much with the cake batter.

8. Place the mug on an oven tray and bake in a preheated oven for 20-30 minutes.

9. Remove and dust with cocoa powder.

10. Allow to cool slightly before sticking an opened Magnum Mini into the mug, and enjoy.

Note: For microwave cooking, place the mixture in a ceramic mug (microwave-proof) and cook in a microwave on high heat for 70 to 90 seconds. The cake must be cooked but not dry.

Magnum Banana Almond Smash

Craving something sweet but don’t feel like making the effort to bake a dessert? Magnum Almond is your go-to. Before enjoying this simple yet tasty dessert, try our Snoek Fishcakes , which is also a freezer-friendly recipe.

Preparation time: 5 min
Cooking time: 5 min
Serves: 1


35 ml fresh cream
5 ml vanilla essence
1 Magnum Almond, removed from the stick
½ ripe banana
whipped cream and chocolate sprinkles for the topping


1. Blend all the ingredients with 30 ml of crushed ice until smooth.

2. Pour into a cocktail glass and garnish with a cherry.

3. Top with whipped cream and chocolate sprinkles.

Caramel Banana Custard Treat

Involve the kids in the preparation of this dessert and use Ola’s Rich ’n Creamy Custard Ice Cream for a great result. The kids can also help to prepare our easy Toad in the Hole dinner recipe, to be enjoyed before dessert.

Preparation time: 5 min
Cooking time: 10 min
Serves: 4


1 tin Caramel Treat
125 ml cream
1 tsp. vanilla essence
1½ tbsp. water
¼ tsp. ground cinnamon
4 ripe but firm medium-sized bananas
1 tub Ola Rich ’n Creamy Custard Ice Cream


1. In a pan over a low heat, combine the Caramel Treat, cream, vanilla essence, water and cinnamon.

2. Cut the bananas in half lengthwise then cut it in half again crosswise.

3. Place the sliced banana pieces into 4 separate bowls.

4. Place scoops of Rich ’n Creamy Custard Ice Cream on top of the banana, then spoon the warm caramel sauce over the ice cream.

Raspberry and White Chocolate Ice Cream Cake

An effortless yet scrumptious dessert to make with the kids the day before, using Ola’s Rich ’n Creamy Vanilla Ice Cream. Round off with this one pot wonder Casserole recipe with this striking dessert.

Preparation time: 20 min
Cook/Freeze time: 3 hrs
Serves: 8


250 g Boudoir biscuits
80 ml butter, melted
5 ml Robertsons Cinnamon
200 g fresh raspberries
90 ml castor sugar
100 g white chocolate, grated
1 tub Ola Rich ’n Creamy Vanilla Ice Cream


1. Place a springform tin directly onto your serving plate (don’t use the base of the springform tin). Line the inside of the tin with plastic wrap but leave the base free of plastic wrap.

2. Crush the Boudoir biscuits with a rolling pin, then mix the melted butter with the Robertsons Cinnamon before mixing it into your crushed biscuits so it forms a paste.

3. Place the biscuit mixture into the springform tin and flatten it out to cover the whole base.

4. Place it in the fridge for 20 minutes to set.

5. Allow the ice cream to soften slightly by leaving it to stand in the fridge for 1 hour.

6. Blend half the raspberries with the castor sugar using a hand blender or food processer to form a smooth puree.

7. Using a plastic spatula, fold in the raspberry puree, whole raspberries and half of the grated white chocolate into the softened ice cream.

8. Spoon the ice cream mixture into the cake tin and smooth off the top, then place it in the freezer for about 3 hours or until firm (overnight is best).

9. To unmould, remove the springform ring and then remove the plastic wrap.

10. Remove the cling film and garnish with extra chocolate and whole raspberries.

11. Serve immediately.

Cinnamon, Ginger and Vanilla with a Ginger Biscuit Dust

The perfect “spicy” combination of cinnamon and ginger with Ola’s Rich ’n Creamy Vanilla Ice Cream and a bit of crunch. Serve this after our Roasted Tomato, Aubergine and Feta Bake – a must-try for vegetarians.

Preparation time: 5 min
Cook/Freeze Time: 3 hours
Serves: 8


½ pack ginger cookies, crushed
7,5 ml Robertsons ground ginger
10 ml Robertsons ground cinnamon
45 ml fresh cream
1 tub Ola Rich ’n Creamy Vanilla Ice Cream


1. Crush the ginger cookies in a food processor and place some dust in the base of each of your moulds (muffin tin or loaf tin).

2. Mix the ginger and cinnamon with the cream and heat it for 1 minute in the microwave.

3. Soften the ice cream in the fridge for 1 hour until you can stir it, then add the infused cream, mix well and spoon into moulds. Insert an ice cream stick or pour it into a loaf pan.

4. Sprinkle some ginger cookie dust on top of the ice cream and freeze for 3 hours or until firm (overnight is best).

Peppermint and Chocolate Ice Cream Cake

Who would’ve guessed that this beautiful dessert is actually inexpensive and simple to make? Use Ola’s Rich ’n Creamy Vanilla Ice Cream for a delicious result, and enjoy this after a delicious Warm Lamb Stew.

Preparation time: 5 min
Cook/Freeze time: 3 hours
Serves: 8


20 chocolate chip cookies
30 ml margarine, melted
6 cups Ola Rich ’n Creamy Vanilla Ice Cream
3 Peppermint Crisp bars, finely chopped
5 ml peppermint essence


1. Crush the chocolate chip cookies in a food processor until they resemble fine breadcrumbs, then add the melted margarine and process it until the ingredients are combined.

2. Press the crumbs into the base of a 23 cm springform pan and place it in the fridge to chill.

3. Allow the ice cream to soften slightly (in the fridge for 1 hour), then fold in the chopped Peppermint Crisp and peppermint essence until well combined.

4. Pour the ice cream mixture on top of the crust and place it in the freezer for 3 hours or until firm (overnight is best).

5. Unmould it from the springform tin and garnish with chocolate shavings.

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