1 litre vanilla icecream
1 1/2 cups pouring cream
1/4 cup icing sugar, sifted
8 currants, to decorate
Spoon the icecream into 4 x 1 1/4 cup-capacity white paper cups and freeze until required. Place the cream and icing sugar in a bowl and whisk until stiff peaks form. Spoon the cream into to a piping bag fitted with a 1 1/2 cm plain piping nozzle and pipe on to the icecream. Decorate each ghost with 2 currants for eyes. Serve immediately.
Tips and tricks
Soften the icecream for the ghost cups in a food processor before adding a few drops of green food colouring, roughly chopped chocolate-peppermint biscuits and a swirl of chocolate topping. Spoon into the cups and freeze until you're ready to serve.
* For more recipes by Donna Hay, click here.