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Very berry ice-cream pie

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Almond and pistachio pie

Gluten-free treat

Almond and pistachio pie

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Almond and pistachio pie

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

240 g almond flour
8 T almond nut butter
12 fresh Medjool dates, stoned and finely chopped

For the berry drizzle:

2 T honey
180 g blueberries
75 g pomegranate rubies
1.5 litres Woolworths Extremely Creamy pistachio ice cream, for serving

Method

Place all the ingredients for the base in a large bowl and mix until well combined.

Press the mixture into a 22cm x 28cm rectangular dish and place in the freezer until ready to serve, or leave at room temperature.

To make the berry drizzle, heat the honey in a nonstick pan over a medium heat. Add the blueberries and allow the mixture to caramelise slightly. Remove the pan from the heat and stir through the pomegranate rubies. Allow to cool.

Scoop the ice cream into the base and spoon over the berry drizzle. Serve immediately.

Cook's note: Combine the flavours of fresh dates, pistachios, almonds and pomegranate rubies in this dessert inspired by the Med.

Discover more recipes featuring ice cream here.