I tried to bake a cake using artificial sweetener instead of sugar - a total DISASTER! It was the ugliest cake I'd ever seen in my entire life...
It would be impossible to prepare another sugarfree dessert in time - I had made Eton mess - and I started panicking; some of my readers know I'm a bit of a drama queen sometimes. :D
I suddenly remembered a Donna Hay magazine I received as a gift and it was my salvation: I saw this beautiful dessert, inspired by the traditional Christmas pudding, that called for vanilla ice cream and frozen berries - everything I had in my freezer!
I served it with a passion fruit syrup I had made for the cake.
The recipe below was taken from Donna Hay Magazine - issue 24. I didn't measure the ingredients precisely because of the amount of ice cream I had (less than 1 liter).
Berry ice cream pudding
from Donna Hay magazine
2 liters store-bought vanilla ice cream, softened – I used diet, since one of my guests can’t have any sugar
185g frozen raspberries
185g frozen blueberries
Place the ice cream and the berries in a large bowl and mixture well to evenly distribute the berries.
Cover a loaf pan - or any other pan you prefer - with plastic and spoon the ice cream over it. Make it as even as possible.
Cover with plastic and place in the freezer for 3 hours.
Unmold, take the plastic off and serve with the syrup of your liking.