Combine two of your favourite desserts – ice cream and pie in one tasty dish.
Ingredients
- 2 sheets frozen shortcrust pastry, partially thawed (or basic sweet shortcrust – see related recipe)
- 150g dark chocolate melts
- 2 litres vanilla ice-cream
- 100ml pouring cream
- 1/4 cup moist coconut flakes, lightly toasted
Method
- Step 1Preheat oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry so it sits 5mm above the edge. Refrigerate for 10 minutes.
- Step 2Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
- Step 3Place one-third of the chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium-high (70%) for 1 minute, stirring with a metal spoon after 30 seconds, or until smooth. Brush chocolate over pastry base. Allow to set. Place scoops of ice-cream over pastry base. Place pan in freezer.
- Step 4Combine cream and remaining chocolate in a saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts. Remove from heat. Stand for 2 minutes to cool slightly, but not set. Drizzle chocolate sauce over ice-cream. Sprinkle with coconut. Return to freezer until ready to serve.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
264 kj
Energy
4g
Fat Total
3g
Saturated Fat
1g
Protein
12mg
Cholesterol
8.85mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Mark O'Meara and John Paul Urizar
- Publication: Super Food Ideas
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