December Newsletter
Mrs. Claus
Move over Santa, Mrs. Claus is taking centre stage this Christmas! The legendary First Lady of the North Pole isn’t just baking cookies and keeping the elves in line; she’s the powerhouse who keeps the holiday magic running smoother than a sleigh on fresh snow. Known for her warmth, wit, and unstoppable energy, Mrs. Claus proves that behind every great man in a red suit is an even greater woman with a mixing spoon in one hand and an ambitious workshop schedule in the other. And because even the busiest boss ladies deserve a little sweetness, her go-to festive hack is Donna Hay’s Candy Cane & Brownie Ice-Cream, a ridiculously easy, show-stopping dessert that delivers maximum cheer with minimal fuss. Whip it up, serve it chilled, and consider Christmas conquered.
Christmas Feasts and Treats by Donna Hay
CANDY CANE AND BROWNIE ICE-CREAM
INGREDIENTS
- 2 litres store-bought vanilla ice-cream
- 100g store-bought chocolate brownie (about 1 brownie), roughly chopped
- 8 candy canes, coarsely crushed
METHOD
- Place a 2-litre-capacity metal container in the freezer until ready to use.
- Scoop the ice-cream into the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Add the brownie and three-quarters of the crushed candy cane and fold to combine. Spoon into the chilled tin. Sprinkle the ice-cream with the remaining crushed candy cane and freeze for 3–4 hours or until set. Makes 2 litres
+ The best way to crush the candy canes is to place them in a plastic sandwich bag and pound with a meat mallet or rolling pin to the desired size. Humidity can affect the candy canes, making them quite sticky once crushed. It helps to crush them just before use.
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