DRINK | Strawberry Ice Ccream Floats

 Strawberry Ice Cream Float |

You may have seen this ridiculously delicious looking creation over at The Sugar Hit a few weeks ago. I certainly did and it totally turned me around on the idea of ice cream floats. The whole concept of mixing ice cream with soft drink (usually called a ‘spider’ in Australia) never sat well with me as a kid. I think it was more a mental aversion rather than a dislike founded on anything real. While my friends went crazy for them and had them at every birthday party, I would always keep my soft drink un-tainted and… well… boring!

But seeing as it is ice cream month, how could I not at least give this oh so popular dessert drink a try? Taking Sarah’s advice, I opted for a fresh fruit flavour with my favourite ingredient strawberries. Guys, I’m gonna be honest. I am totally converted! I still think that creamy ice cream and fizzy drinks should not work together, but for some reason: It. Totally. Does. I don’t want to admit how many of these things I have had over the last couple weeks. It’s dangerous when you can make something so delicious with ingredients you can find in your fridge.

Strawberry Ice Cream Float |

INGREDIENTS:2 cups of strawberries
1/2 a cup of maple syrup
1 pint of vanilla ice cream
Soda water or lemonade
1. Wash, hull and slice the strawberries in half.2. Place strawberries and maple syrup in a blender and process until just slightly chunky to form strawberry syrup/puree.

3. Scoop vanilla ice cream into a tall glass and top with 1/4 of the strawberry syrup. Fill with soda water or if you are looking for something extra sweet - lemonade! Garnish with a whole strawberry.

Strawberry Ice Cream Float | Strawberry Ice Cream Float | Strawberry Ice Cream Float |



EAT | Classic Italian Affogato

One for the coffee lovers - Homemade classic Italian Affogato |

Yes we are still celebrating Ice Cream Month here at High Walls, and this week’s addition is the Italian classic, Affogato. I’m sure you’ve heard of this before. Despite its fancy Italian name (which literally means ‘drowned’!) this one is deceptively simple! You take a shot of espresso pour it over a generous scoop of ice cream, allowing the hot and cold temperatures to meld the contents into a marbled cup of delicious.

I have to admit, even though I don’t drink coffee, this is one of my favourite recipes I’ve shot for this blog! I love the simplicity of it all. The swirl of melted ice cream against the dark espresso. It’s all very decadent without being expensive or time consuming. It’s one of those recipes that is perfect all year round.

We stuck with the traditional recipe, but if you’re in the mood for a late night alternative, you can always add in a shot of Frangelico or even your favourite whiskey or port. Nightcap anyone?

One for the coffee lovers - Homemade classic Italian Affogato |

Vanilla Ice Cream
1 shot of Espresso
per person
1. In a bowl or wide glass, place a large scoop of vanilla ice cream.
2. Prepare a shot of espresso, preferably with a coffee maker - instant coffee is not really going to cut it here, and while still hot, pour over the ice cream. If adding alcohol, then pour this over at the same time.
3. Serve immediately with a spoon.  If you normally take a lot of milk in your coffee you may want to add extra ice cream to taste.

One for the coffee lovers - Homemade classic Italian Affogato |

One for the coffee lovers - Homemade classic Italian Affogato | www.highwallsblog.comOne for the coffee lovers - Homemade classic Italian Affogato |

One for the coffee lovers - Homemade classic Italian Affogato |


EAT | Mixed Berry Ice Cream Pie

Mixed Berry Ice Cream Pie |

Our next stop on the runaway train that is Ice Cream Month, is the city of Pie Town. Now I know a lot of you out there will be we acquainted with Pie Town in the form of its’s flaky pastry, fruit filled exports like the all American apple pie. But today I’m going to introduce you to its little known cousin; Ice cream pie.

Similar to cheesecake, this little guy has a sugary cookie crust encasing its cream insides.  Add in some mixed berries that, when combined with vanilla ice cream, give the pie that sweetness and tart you didn’t realise you’d been craving. This is ice cream for grown ups people. Your friends are going to suspect that you are perhaps secretly a chef in you spare time, after you whip this one out at parties. (Do people whip out desserts at parties? Maybe I have the wrong idea about what happens at parties… or maybe the parties I’m attending are totally awesome!)

Of course if berries aren’t really your wheelhouse, you can substitute them for other ingredients, but we’ll get back to that tomorrow with a slight variation on this recipe. For now, sit back and revel in the knowledge that you only need a few simple ingredients to make something oh-so amazing.

Mixed Berry Ice Cream Pie |

Mixed Berry Ice Cream Pie |

1 packet of Nice Biscuits1 cup of butter

1/3 cup of sugar

1 pint of vanilla ice cream

1 packet of frozen mixed berries

1.  Place the biscuits in a food processor and blitz until reduced to crumbs. Transfer to a bowl to a large mixing bowl. Along with the sugar (you can omit the sugar if you prefer).

2. Melt the butter and allow to cool slightly before using. Add gradually to the crumb mixture, mixing as you go until the mixture starts to clump together. (you may not need all the butter)

3. Press the mixture evenly into a pie or tart tin, pushing up at the sides and smoothing the bottom. The mixture should come together as you press down. Place in the freezer to set for 30 - 40 minutes.

4. Meanwhile allow the vanilla ice cream to soften in a large bowl. Place the 3/4 of the frozen berries in a food processor and pulse a few times to break down into smaller pieces.

5. Mix the berries (and any juices) into the softened ice cream. If you are feeling it, add in some finely chopped chocolate as well.

6. Remove the crust from the freezer and fill with the ice cream and berries. Ensure that the crust is completely filled and smooth down the top. Wrap in plastic wrap and return to the freezer for at least an hour.

7. To serve, remove the pie from the freezer and allow to sit on the bench to soften slightly before cutting into slices. Top with the remaining frozen berries and dusted with icing sugar if you so desire.

Mixed Berry Ice Cream Pie |

Mixed Berry Ice Cream Pie |

Mixed Berry Ice Cream Pie |


EAT | Choc Chip Crumb Cookie Icecream Sandwiches

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |

As we discussed yesterday, July is ice cream month in the US. “No Fair!” cry out all the other countries, but to them I say - why should America get all the fun?  Ice cream month sounds amazing, so let’s crash this party! We’re going to celebrate with a whole series of ice cream related recipes over the next few weeks. Let’s kick things off with an old faithful; ice cream sandwiches.

These cookies are an amalgamation of chocolate chip cookies and crumb cakes . As the name suggests, these cookies are super crumbly and while delicious on their own, when combined with ice cream they are next level.  A soft, crumbly cookie is the key to a good ice cream sandwich and these cookies sure do deliver! The crumble and chocolate chips mix in with the ice cream into a glorious messy marriage. Napkins are a must on this one guys! Be prepared for sticky fingers and dripped on shirts! Ice cream sandwiched by cookies. Is there anything better?

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |


1 large egg
1/2 cup of caster sugar
1/3 cup of brown sugar
125g softened butter
1 teaspoon of vanilla essence
2/3 cup of self-raising flour
1 cup of plain flour
Roughly 1 cup of mini chocolate chips
Vanilla Ice cream

Crumble topping:

1/2 cup of plain flour
50g of chopped chilled butter
1/4 cup of brown sugar

1. Preheat oven to around 180 degrees Celsius (or 160 degrees if you have a fan-forced oven)

2. Place butter, caster sugar, brown sugar and vanilla together in a bowl and beat with an electric mixer until the mixture is pale and of a creamy consistency.

3. Add the egg and beat again until combined.

4. In a separate bowl, mix together the plain flour and self-raising flour. In small parts, stir the flour mixture into the butter/sugar mix until the mixture starts to form into dough. Mix in half the chocolate chips at the same time.

5. Spoon small amounts of the dough and roll in the palm of your hand into a ball.

6. Place dough balls onto a baking tray lined with baking paper 5cm apart. With the back of a spoon press an indent into the center of each cookie.

7. To make the crumble topping, place the flour and butter in a bowl and using your fingertips, rub the butter into the flour. Continue to do this until your mixture resembles coarse breadcrumbs. Add the brown sugar and stir to combine.  Mix in the remaining chocolate chips and sprinkle the crumble topping over the cookies.

8. Bake for about 5 minutes, as the cookies spread out, top with more crumble topping. Cook for another 7 - 10 minutes or until cookies are lightly golden but still very soft.

9. Transfer the cookies to a wire rack and allow to cool. Once completely cool, place 1 – 2 scoops of ice cream between two to cookies and press together firmly.

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |

 Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |

Chocolate Chip Crumb Cookie Ice Cream Sandwiches! WOW! |