Raspberry and rosewater ripple sundae
There’s nothing like a Sundae on a Sunday.
This easy recipe puts a tangy, fragrant twist on an all-time classic. It only takes 20 minutes to prepare and is the perfect treat to kick-start the spring!
Ingredients (serves two)
1 500ml tub Oppo Madagascan Vanilla
150g fresh raspberries
80g pistachio nuts
Grab your tub of Vanilla ice cream from the freezer and allow it to sit at room temperature for 10-15 minutes (until it’s slightly squishy).
Take a freezer-safe container and decant the soft Vanilla ice cream into it . Pop it aside.
Add your fresh raspberries, honey and rosewater into a glass and mash them until you’re left with a coulis-like mixture.
Grab your ice cream container and dollop the raspberry sauce all over the surface, then swirl the two mixtures together with the end of a knife or spatula.
Put your ice cream into the freezer for 1-2 hours until it's firmed up, ready for scooping.
When you’re ready to serve, take a couple of serving glasses and pop two scoops into each.
Add crushed pistachio nuts, some fresh raspberries and grated dark chocolate to finish. Enjoy!