- 4 cups vanilla bean ice cream, slightly thawed
- 2 t white pepper
- 2 T brown sugar
- 6 plums, halved
Remove the ice cream from the container and add the pepper.
Mix through with a spoon, pour back into the container and freeze.
Add the sugar to a medium-sized saucepan and melt over a medium heat.
Place the plum in the sugar and turn up the heat, allowing the plum to caramelise while swirling around in the pan.
Remove from the heat.
Serve warm with scoops of pepper-and-vanilla ice cream.
Per serving: 1638.4kJ, 8.5g protein, 22.2g fat, 46.5g carbs