Cherry swirl choc ice cream sandwiches
- 1 cup cherries, stems and stonepitXs removed if fresh, quartered
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons cornflourcornstarchX
- 14 granita wheat biscuits
- 1 tablespoon pistachios, finely chopped
- 500ml reduced-fat vanilla ice-cream, slightly softened
- 40g dark chocolate, roughly chopped
1 Place cherries, vanilla, syrup, cornflour and ¼ cup water in a large saucepan and bring to a simmer over low heat. Simmer for 10 minutes or until sauce has thickened and cherries are mushy. Transfer to a large mixing bowl and allow to cool for 10 minutes.
2 Meanwhile, roughly chop two biscuits and place in a wide, shallow bowl. Add chopped pistachios, mixing to combine.
3 When cherry mixture has cooled, add ice-cream, stirring to combine. Freeze for 2 hours or until set.
4 Place remaining biscuits on a baking tray lined with baking paper. Microwave chocolate in 20-second bursts, stirring in between, until melted. Transfer to a small piping bag and decorate biscuit tops. Refrigerate biscuits for 5 minutes or until chocolate has set.
5 To assemble, turn one biscuit chocolate-side down. Top with a scoop of ice-cream, then sandwich with another biscuit, making sure decorated side is facing outwards. Roll sides in pistachio crumb to coat ice cream filling. Place ice-cream sandwiches on a tray in freezer. Repeat with remaining biscuits, filling and pistachio crumb to make six in total.
6 Serve ice-cream sandwiches immediately or wrap in plastic and freeze for up to three months.
Nutrition Info (per serve)
Total fat 15.8g
–Saturated fat 8g
Dietary fibre 3.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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