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  • Fresh cream 25 ml
  • Milk 150 ml
  • 200 g Vanilla ice cream
  • 50 g Frozen berries (blueberries and raspberries)
  • 3 g Robertsons Superfoods Pure Berry Boost Powder
  • Garnish Raspberries, mint leaf
  1. Method:

    • Whip up fresh cream and set aside.
    • In a small pot, bring milk to the boil and steep with 3 Rooibos teabags for 15 minutes, strain and cool down.
    • Using a milkshake machine, combine the cooled Rooibos liquid with the ice cream, frozen berries and Robertsons Superfood Pure Berry Boost Powder, blend until smooth or desired consistency.
    • Drizzle Carte d’Or Wild Berry Sauce around the inside of a milkshake glass or jar. Pour in the milkshake, pipe the whipped cream over the top and garnish with a few fresh raspberries and a mint leaf.