Mackie’s Hamper


Scottish food and drink hamper

Win a Scottish hamper full of delicious treats

Fancy winning a hamper packed full of Scottish food and drink? We have teamed up with some of the best Scottish food and drink producers to celebrate the forthcoming Scottish Food & Drink Fortnight. Scottish Food & Drink Fortnight takes place between the 6th and 21st of September and encourages people to discover and enjoy Scotland’s produce.

We are given away 5 hampers packed full of fantastic Scottish food and drink. Each winning hamper contains;

All you have to do to enter is tell us about your favourite Scottish food or drink — that would be good with Mackie’s ice cream?

The link to the contest can be found here.  Picture and above article taken from the Mackie’s website.


Closing Date: 6th September 2014


Mackie’s Giveaway

Christmas Giveaway




12 lucky winners will each receive 12 litres of Mackie’s ice cream (delivered in voucher format).  Winners will be picked by random draw on Monday 7th January 2013

For your chance to win simply answer the question below and provide your contact details.

Closing Date: Monday 7th January 2013 at 12 noon.

The form can be found on the website.

Mackie’s Jubilee Ice Cream Cake

wow … get your sweet tooth ready for this one ~

a celebration cake – made of ice cream. Stripes of ice cream inside a casing of Traditional.


3 – 4 tubs of Mackie’s Ice Cream
A mixture of sweets – malteser, crunchie, marshmallow, chocolate of any shape or size..

Prep Time

15 minutes and 3 hours freezing


1 Gather your ingredients – you will need three of four flavours (different colours look good) of Mackie’s ice cream and a variety of sweets – e.g maltesers, crunchie pieces, smarties, chocolate buttons, marshmallows. For jubilee colours – remember Strawberry ice cream. You can make a blue layer by adding food colour to a tub of Traditional. Line a medium or large plastic bowl with cling film – allow the cling film to hang over the edge of the bowl as you will need it wrap it all up later. You also need a big spoon (this works better than an ice cream scoop)
2 Thaw the tubs of ice cream for about 10 minutes – or just until it begins to soften. Spoon the first flavour of ice cream into the bowl, squash it down and cover with a layer of sweets.
3 Add further layers of ice cream and sweets. For a blue layer try blue smarties or minstrels and use blue food colouring in Traditional ice cream. The last layer should be ice cream and will be the base of your cake. You might like to add biscuit for an extra base or use Chocolate ice cream which is the firmest.
4 Smooth and flatten the ice cream – this will be the base of your cake – and cover with cling film. Put it in the freezer for at least 3 hours.
5 Take out a tub of Traditional ice cream and allow it to soften. Then tip the ice cream cake out onto a plate and remove the cling film.
6 Cover the cake with the soft Traditional ice cream – it looks like icing.
7 Decorate the cake as you wish. For the jubilee cake we found freeze dried strawberry pieces and union jacks in the cake decoration aisle. This also makes an easy and very popular cake for birthday parties.
8 Slice to serve immediately or pop it back in the freezer until you are ready to eat.
ADULTS – may like to add a liqueur to the final layer – eg Baileys or Drambuie. Mackie’s new indulgent flavours are also good!

On-line survey from Mackie’s


For those of you who love Mackie’s, they have just come out with 4 new ice cream flavors that will be in shops soon.

They are also asking for some input from you, the customer, on some new branding for Mackie’s:

“We have been looking out for some other new Mackie’s products and have asked Gillian Kyle ( to create a new design. We love the way she uses her quirky design in celebration of Scottish culture and nostalgia. Please help us decide which product to make – please vote on whether to make a mug, jug, apron or towel etc in our online survey. We will send 20 respondents one of the new products – whatever you choose!”

I first heard of Gillian Kyle’s work from my friend Christine on Writing from Scotland and I was impressed with Gillian’s range of products.  She is a Scottish textiles designer and the creative director of Gillian Kyle Ltd, making textiles in the designs of some of Scotland’s most iconic foods.  Definitely worth a peek at her line.

(if you are having trouble with the link to the survey, please let me know and I’ll send it another way.  thanks!)

Mackie’s Baked Alaska

It’s time again for another Mackie’s recipe.  It feels like it’s been a while since I last posted one.  This one is lovely for meringue-lovers like myself.


posted by Mackie’s of Scotland

Serves 4, Cooking Time 6 minutes


  • 1 x sponge cake
  • Strawberry Puree
  • 1lb sliced strawberries (reserve 4 to garnish
  • 4 Egg Whites
  • 8oz Caster Sugar
  • Mackies Strawberry & Cream Ice Cream
  • Mackies Traditional Ice Cream


Cut the ice cream into 1 inch squares., Onto a sheet of foil, alternate the ice cream cubes to make a 3D rectangle. This should be 3 cubes wide and high and 8 cubes in length. Completely cover in foil and place in freezer.. Whip egg whites, add half the sugar and whip until glossy and forms soft peaks. Fold in the remainder of the sugar. Cut the sponge into rectangle of 4 inch x10 inch, pour on a layer of puree, on top of this add a layer of sliced strawberries. Finally, place the ice cream tartan on top. Cover the whole dessert with meringue, ensuring it is completed coated. Bake in an oven at 400f for 6 minutes until the meringue is lightly browned.

Mackies Ice Cream

it’s time for another Mackies ice cream recipe:

EAST 14 (i’ve no idea why it’s called that but the ingredients sound divine)

1 Tub of Mackie`s Traditional Ice Cream
Mango Slices
stem Ginger
Whipped Cream
Toffee Nibs


Chop mangos and ginger. Mix through Ice Cream. Put back in freezer for 30 minutes. Scoop into tall glass, top with cream and toffee nibs

Mackie’s Ice Cream

Mackie’s Ice on Fire

A nest of spun sugar with ice cream, served with lemon caramel sauce, flamed whisky and Scottish shortbread.


Nest of Sugar
10oz Sugar
20fl oz of water.

Lemon Caramel Sauce
1.75oz Butter
1.75oz Caster Sugar
1 teaspoon grated lemon rind
4 tbsp Lemon Juice

Mackies Traditional Ice Cream
Mackies Honeycomb Harvest Ice Cream


Nest of Sugar: Disolve sugar in water, boil then simmer without stirring until golden. Quickly drizzle caramel over the back of a greased ramakin, to form a nest of spun sugar. Leave to cool and harden.
Lemon Caramel Sauce: In a pan, heat butter and sugar until dissolved.. Add rind and juice and boil. Simmer for a few minutes until sauce is smooth and thickened.
Add scoops of Mackies Traditional Ice Cream and Honeycomb Harvest Ice Cream into the spun sugar nest. Set whisky alight and pour around the sugar basket. Pour lemon caramel sauce over the ice cream.
Serve with Scottish shortbread.

For more information on Mackies, see the website.