47 ice-cream recipes we're completely obsessed with

Citrus recipes

Treacle tartlets

20 minutes

Almond and pistachio pie

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.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Florentine and brown butter ice-cream sandwiches

Caramel popcorn ice-cream cake

Vanilla soft serve with praline dust

Milk-tart ice cream with Tennis biscuit crumble

Tiramisu-style semifreddo

Ziploc bag no-churn ice cream

Multi-coloured frozen pancake stack

Tahini semifreddo with golden chocolate shards and sesame brittle

Treacle tartlets

Tropical ice-cream pie

Very berry ice-cream pie

Almond and pistachio pie

Almond and pistachio pie

Ingredients

Method