Description
This ice cream is unbelievably creamy and the neutral vanilla base really allows the delicious olive oil flavour to come through in every bite.
Ingredients
Ice Cream
1 x 410 g tin evaporated milk
1 x 385 g tin condensed milk
1 C (250 ml) readymade custard
⅓ C (80 ml) Marbrin Extra Virgin Olive Oil
1 tsp (5 ml) vanilla essence
Seeds from 1 vanilla pod
¾ C (180 ml) cream
Biscuits
¼ C (60 ml/55 g) salted butter, soft
¼ C (60 ml) Marbrin Extra Virgin Olive Oil
175g (210 ml) granulated sugar
1 large egg, whisked
1 tsp (5 ml) vanilla essence
1½ Cs (375 ml/185 g) cake flour
½ C (125 ml/75 g) raw macadamias, chopped
½ C (125 ml/80 g) white chocolate, chopped
Chocolate Sauce
⅔ C (160 ml) water
⅔ C (160 ml) cocoa powder
⅔ C (160 ml/133 g) granulated sugar
⅔ C (160 ml) cream
1 tsp (5 ml) vanilla essence
Pinch salt
To Serve
Berries, to serve
Mint, to garnish (optional)
Instructions
Ice Cream
Place the evaporated milk, condensed milk, custard, Marbrin Extra Virgin Olive Oil, vanilla essence and vanilla seeds in a food processor.
Blend for 2 minutes. Whip the cream until stiff and fold this into the custard mixture. Pour into a freezer-friendly container and freeze for at least 5 hours or overnight.
Biscuits
Pre-heat the oven to 180 °C.
Line 2 baking trays with baking paper. Using an electric whisk, cream the butter, oil and sugar together for 2 minutes. Stir in the rest of the ingredients and mix until smooth.
Roll the mixture into 12 large balls, place them on the tray and flatten them slightly with the palm of your hand. Bake for 18-20 minutes until lightly browned. Allow to sit on the tray for 5 minutes before transferring to a cooling rack.
Chocolate Sauce
Combine all of the ingredients in a saucepan and bring it up to a light simmer over medium heat. Cook for 3-5 minutes until slightly thickened. Allow to cool. Refrigerate until needed.
To Serve
Pour some chocolate sauce into each serving glass. Crumble the biscuits and layer it with the ice cream over the sauce. Add some berries and garnish with mint, if you prefer.
Notes
Allow the ice cream to thaw for 8-10 minutes before dishing up.
The biscuit recipe yields more than what is needed for the sundaes. Simply store the rest in an airtight container for up to a week.
