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A Quick and Easy Recipe For Flawless Skin

Courtesy of Bondi-based {The Beauty Chef}, this recipe will boost your beauty and wellbeing (without traumatising tastebuds)…

{Brownie and Glow Mini Ice Cream Sandwiches} – serves 16

These little slices of deliciousness look totally tempting and… you needn’t exert your self-discipline because these ‘brownies’ are brimming with good-for-you ingredients. A perfect desert for the health conscious, these sweet treats are enriched with {Glow Inner Beauty Powder} – a powdered blend of pre- and probiotics, superfoods (including chia, green tea and ginger) and bio-fermented ingredients – to bolster gut health and enhance your skin’s clarity.


{Ice Cream}

180g raw cashews, pre-soaked in water overnight

300g fresh (or frozen) pitted cherries

180ml full fat coconut cream

1 very ripe banana

1 tablespoon coconut oil, warmed

1 tablespoon The Beauty Chef {Glow Inner Beauty Powder}


150g buckwheat flour

100g desiccated coconut

35g cacao powder

2 tablespoons ground linseed

1 teaspoon vanilla bean powder

1/2 teaspoon ground cinnamon

a pinch of Himalyan salt

8 Medjool dates (pitted)

80g nut butter

2 tablespoon maple syrup

1 tablespoon coconut oil


{1} Lightly grease and line a 25 x 16 x 3cm tray with baking parchment

{2} To prepare the brownie mixture, combine the buckwheat flour, desiccated coconut, cacao powder, ground linseed, vanilla, cinnamon and salt in a medium bowl.

{3} Place the dates, nut butter, maple syrup and coconut oil in a high-speed blender. Blend until smooth. Add the dry ingredients and blend briefly, until it begins to bind together. Transfer into the bowl and knead until compacted.

{4} Press half of the brownie mixture into the base of the tray. Smooth and compact with the back of a spoon, then refrigerate for 15 minutes, or until completely set.

{5} Press and roll the remaining mixture out between two sheets of baking paper, to the same size as the base of the tray. Transfer (on the baking paper!) onto a tray and refrigerate until required.

{6} To prepare the ice cream, drain and rinse the cashews. Place the cashews and the remaining ingredients in a high-speed blender and ‘whizz’ until smooth. Pour over the set base and freeze for 3–4 hours, until set firm.

{7} Slide the rolled out brownie on top of the set ice cream. Press to secure. Cover and freeze for a further 1 hour, or until set firm.

{8} Slice into sixteen ice cream sandwich fingers.

Store in an airtight container in the freezer for up to 3 months… or demolish with best friends IMMEDIATELY.


Verity Douglas

Verity Douglas

Content Editor

Verity is our Content Editor and a Cult Beauty veteran. Currently on maternity leave, raising Cult Beauty’s honorary ‘word nerd’, Tabitha, she speaks fluent ‘beauty’ and loves nothing more than the marriage of language and lip balm (and cleanser and candles… ad infinitum). Nothing can stop her from quoting Nancy Mitford, treating herself to yet another Bella Freud candle for her desk or buying that pilgrim-esque collared or heavily fringed outfit she’s been eyeing. You can trust her to debunk widespread beauty myths and dispense invaluable advice with ease…