Olive ice cream with warm organic white chocolate sauce
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- Maranda Engelbrecht
- 6 to 8
- Easy
- 15 minutes
- 2 hours (freezing time)
- Bon Courage White Muscadel 2005
Ingredients
- For the avocado and green olive ice cream:
- 1 large or 2 medium-sized avocados
- 4 cups Madagascan vanilla-bean ice cream, slightly thawed
- 1 cup green olives, pitted and chopped
- For the chocolate and black olive ice cream:
- 100 g black olives, pitted and coarsely chopped
- 4 cups chocolate ice cream, slightly thawed
- For the white-organic-chocolate sauce:
- 400 g organic white chocolate
- ½ cup cream
Cooking Instructions
To make the avocado and green olive ice cream: Blend the avocado and lemon juice in a processor until smooth. Add the ice cream to the mixture and blend for another 2 seconds. Transfer to a container then fold through the olives. Freeze.
To make the chocolate and black olive ice cream: Remove the ice cream from its container. Fold through the olives. Return to the container and freeze.
To make the white-organic-chocolate sauce: Slowly melt the chocolate and cream over a medium heat. Stir until thick and melted.
To serve: Place scoops of ice cream in bowls or cups then pour over the sauce.
Per serving (avocado and green olive ice cream with sauce): 1972.9kJ, 7.5g protein, 32.7g fat, 40.3g carbs
Per serving (chocolate and black olive ice cream with sauce): 1686.8kJ, 5.1g protein, 24.3g fat, 43.3g carbs
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