frozen christmas trifle
There's something about trifle that has us in two camps:
You either love the sloppy consistency...
Or you loathe it.
But there's no denying the flavour combos and how fail proof it is to make, so we made it our mission to turn this dessert into a crowd pleaser this Christmas!
Perfect for the Australian summer, you'll love this frozen version of a Christmas trifle using our super berry blend to replace the not-so-good-for-you jelly. Combine with your favourite fruits and everyone will be converted!
1 x sachet super berry Belly Blends
1 x 400g can premium coconut cream
1 tblsp rice malt syrup
1 litre vanilla ice cream (we used Pana dairy free for food intolerance family members)
Any left over biscuits (we used 4 almond biscuits)
3 fresh peaches
1 tblsp honey
1. Prepare Belly Blends as per instructions on packet and set in the fridge for one hour. You will only need to use 4 and the rest can be stored in the fridge in an air tight container as your weekly gummies.
2. Cut the peaches in half, remove the pip and place in a small saucepan with the honey and 3 tblsp of water. Bring to a simmer on the stove, reduce heat and put the lid on. Poach for 3-4 minutes until softened but still with a little firmness to be able to slice them without going mushy.
3. Remove the peaches from the liquid and allow them to cool, but don't throw out the liquid. Let it cool before dipping your biscuits in until moist. Remove and break into pieces.
4. Scoop ice cream into a blender and blend on a low speed until softened.
5. Slice cooled peaches into slices.
6. Line a bread loaf tin with plastic film or use silicone moulds and begin layering your trifle, starting with the sliced peaches. Then a layer of ice cream, chopped gummies, another layer of ice cream, then biscuit before finishing with ice cream.
6. Cover with plastic wrap then tin foil to prevent it forming icicles and freeze overnight.
7. Remove from the freezer 10-15 minutes before serving to allow it soften slightly for slicing. Decorate with fruits and crushed meringue.
Show us your version of this over on Instagram by tagging us @bellyblends