• 24 April, 2023

We love playing with local flavours and love it even more that our chappies ice cream features in the 100+ Flavours report compiled by Studio H and Dr Anna Trapido.  Fun childhood memories make the most delicious grownup desserts!


8g Vanilla paste
300ml Milk
4 Egg yolks
75g Castor sugar
3g Corn flour
300ml Cream
32g (8ea) Watermelon flavoured Chappies, removed from their wrapper (read and then reserve wrappers for presentation!)


  • On very low heat, warm the milk and the chappies until the chappies melt completely, and allow them to infuse for 30 minutes at least.
  • Pour the chappies milk through a strainer into a clean saucepan.
  • In a medium-sized mixing bowl whisk the sugar, corn flour and egg yolks together until the sugar has dissolved.
  • Bring the milk to a scalding point with the vanilla paste and then temper it onto the egg mixture by slowly pouring the hot chappies milk into the eggs while continuously whisking.
  • Heat over a double boiler and thicken stirring continuously until it coats the back of a spoon.
  • Remove from the bowl, strain and allow it to cool.
  • Whip the cream to soft peaks and fold it into the chappies anglaise mixture.
  • Place the mixture in the freezer and whisk every 20 minutes until it is frozen. Alternatively, add the base to an ice cream machine and churn until frozen for 30-40 minutes.
  • We completed the dessert with a skopas mousse! 

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