New Ways With Weis

It’s easy to use any of our Weis Bars, Fruit and Cream Tubs or Sorbets in refreshing smoothie or cocktail recipes.  Just pick your favourite flavour, add a dash of alcohol or milk and you’ll be delighted with the results.  Here are some favourites we’ve developed over the years.

Submit your own 'New Way With Weis'.

Desserts

Queensland Mango and Cream tub

• Mango and cream, raspberry and passionfruit trifle
• Coconut meringues with mango and cream and honey
• Mascarpone and mango pavlova with mango in vanilla syrup
• Individual pavlovas with passionfruit, mango and cream

Macadamia Chunks with Mango and Cream tub

• Serve with a sticky date and macadamia nut pudding
• Spiced sticky date soufflé with macadamia chunks, mango and cream
• Maple toffee and macadamia chunks, mango and cream stack
• Macadamia chunks, mango and cream served with macadamia-wattleseed biscuits
• Honey wafers with chocolate mixed in macadamia chunks, mango and cream
• Mango fritters
• Substitute the mango in a mango cake
• Serve on top of a slice of warm apple crumble

Non-Alcoholic

Smoothies
A deliciously refreshing smoothie is as easy as picking your favourite Weis Bar and blending it with 125mL of milk until thick and creamy.

Ice Crushes
If you've got guests coming over or it's a really hot summer day - just take 3 scoops of your favourite Weis Sorbet and mix it with water until you reach a slushy consistency. Serve in your favourite tall glass for a colourful and refreshing drink.

Summertime Refresher (makes 2 glasses)
4 scoops Weis Lemon Sorbet
2 cups cold black tea
1 tablespoon of sugar
4 thin slices of lime, or 4 slices of orange
6 ice cubes
A few mint leaves
Place the Sorbet, tea and sugar into a blender and process briefly until Sorbet is combined and sugar is dissolved.  Place 3 ice cubes in each glass along with lime or orange slices. Pour Sorbet mixture into the glass and top with a few mint leaves.

Smoothie Gone Nuts
1 Weis Macadamia, Mango and Cream Bar
½ banana peeled
1 cup low fat milk
Pinch of nutmeg or cinnamon
Mix the Weis Macadamia, Mango and Cream Bar, banana and milk in a mixer or whisk until dissolved.  Sprinkle with a pinch of nutmeg or cinnamon if desired.

Alcoholic

Mango Smoothie
1 Weis Mango and Cream Bar
125mL milk
15mL Baileys
15mL Kahlua
15mL Cointreau
Blend ingredients together, adding crushed ice until you reach the desired consistency. * Alcohol is optional.
Barman’s Tip:
Instead of a Mango and Cream Bar try 3 scoops Weis Mango Sorbet or Weis Mango and Cream Tub.

Fruitsicle
1 Weis Passionfruit, Banana, Pineapple and Cream Bar
30mL Midori
15mL Cointreau
Splash of Galliano
½ cup of crushed ice
Blend ingredients with crushed ice until smooth.

Lemintini
2 scoops Weis Lemon Sorbet
30mL Vodka or White Rum
15mL Midori
¼ tsp brown sugar
1 tbsp mint leaves
½ tbsp lime rind
½ cup of crushed ice
Blend ingredients with crushed ice until smooth.

Mango A Go Go
1 Weis Mango and Cream Bar
15mL Barcardi
15mL Mango Midori
Splash of Amaretto
Dash of yellow Chartreause
½ cup of crushed ice
Blend ingredients with crushed ice until smooth.

Raspberry Fields
1 Weis Vanilla and Raspberries Bar
15mL Kahlua
15mL Baileys
15mL Cointreau
½ cup of crushed ice
Blend ingredients with crushed ice until smooth.

Mango Daiquiri (makes 3-4 cocktails)
4 Weis Mango and Cream Bars or 6 scoops Weis Queensland Mango and Cream Tub
1½ -2 cups of milk
3 nips White Rum
Place all ingredients in a blender and blend for several seconds.  Don’t blend for too long or you’ll lose the icy texture that makes this daiquiri so deliciously refreshing.

Sorbet Delight (makes 3 cocktails)
3 scoops Weis Lemon, Mango
3 nips Vodka
Blend ingredients together, adding water until you reach the desired consistency. A colourful summer refresher!

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