Refreshing Oros Treats 3 Ways

NO-BLEND OROS SLUSHIES

 

Serves 2

Hands-on time: 10 minutes

Hands-off time: overnight

 

INGREDIENTS
 

1 cup Brookes Oros Original Orange Squash

2 cups sparkling water

 

Serving suggestion:

Mint leaves

 

METHOD
 

  1. Combine the Brookes Oros Original Orange Squash and 1 cup of water in a jug and mix.
     

  2. Pour the mixture into ice trays and freeze for at least 5 hours or overnight until solid.
     

  3. Pop the Oros ice cubes out of the tray and transfer them to a large resealable plastic bag.
     

  4. Bash the ice cubes until finely crushed. *Chef’s Tip: Use a wooden rolling pin to crush the cubes.
     

  5. Spoon the crushed slushy mixture into serving glasses. Top up with sparkling water and a few mint leaves and ENJOY!

OROS MILKSHAKES

 

Serves 2

Hands-on time: 15 minutes

 

INGREDIENTS
 

½ packet (62.5g) Beacon Sparkles Tropical Fruit

¼ packet (37.5g) Beacon mmmMallows Twisters Mallows

6 tbsp Brookes Oros Original Orange Squash

2 cups vanilla ice cream, softened

¾ cup milk

1-2 drops orange food colouring (optional)

2 (24g) Beacon Strawberry Flavoured Fizzers

 

METHOD
 

  1. Remove the Beacon Sparkles Tropical Fruit from their packaging and transfer to a large resealable plastic bag. Bash the sweets until finely crushed and place in a medium-sized bowl. *Chef’s Tip: Use a wooden rolling pin to crush the sweets.
     

  2. Place the Beacon mmmMallows Twisters Mallows in a microwave-safe bowl and microwave in 30-second intervals, stirring until the marshmallows have melted.
     

  3. Dip the rim of each of the 2 milkshake glasses into the melted marshmallows and then into the finely chopped Sparkles. Set aside.
     

  4. Combine the Brookes Oros Original Orange Squash, vanilla ice cream and milk in a blender. Add a drop or two of orange food colouring, if preferred. Blend for 20 seconds until smooth.
     

  5. Carefully, pour the milkshake mixture into the prepared glasses and sprinkle the remaining chopped S Beacon Sparkles Tropical Fruit on top.
     

  6. Add a Beacon Strawberry Flavoured Fizzer to each milkshake and ENJOY!

3-INGREDIENT NO-CHURN OROS ICE CREAM

 

Makes 1½L

Hands-on time: 20 minutes

Hands-off time: overnight

 

INGREDIENTS
 

4 cups cream

½ tin (192g) condensed milk

¾ cup Brookes Oros Original Orange Squash

1-2 drops orange food colouring (optional)

 

Serving suggestion:
White chocolate, melted

Ice cream cones

Rainbow vermicelli sprinkles

 

METHOD
 

  1. In a chilled bowl, whip the cream with a handheld mixer until stiff peaks form. *Chef’s Tip: Use chilled cream for best results when whipping.
     

  2. Gently fold the condensed milk into the cream, followed by the Brookes Oros Original Orange Squash. Whisk in a drop or two of orange food colouring, if preferred.
     

  3. Pour the mixture into a freezer-safe dish, cover and freeze for at least 4-5 hours or overnight until set.
     

  4. Line a tray with baking paper. Dip the rim of each cone into the melted chocolate and then into the sprinkles. Place the cones sprinkle-side down onto the lined tray to set for about 15 minutes.
     

  5. Remove the ice cream from the freezer 5 minutes before serving. Scoop the ice cream into the prepared sugar cones and ENJOY!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍