Crispy Olive Oil Dates with Vanilla Ice Cream

Interactive experience

Products and recipes

Jacq makes Crispy Olive Oil Dates with Vanilla Ice Cream in 5 minutes, tearing medjool dates into bite size pieces and sizzling them quickly in extra virgin olive oil for a caramelised crunch. Spoon plant based vanilla ice cream into glasses, top with the warm dates, drizzle over the fragrant olive oil from the pan, then finish with chopped pistachios for the ultimate hot cold sweet salty dessert for two.

Ingredients

• 2 medjool dates
• 1 tbsp shelled pistachio nuts
• 300ml plant-based vanilla ice cream
• 2 tsp extra virgin olive oil, plus extra for drizzling

Method

1. Remove the seed from the dates and tear them into 8ths. Finely chop the pistachio nuts. Heat extra virgin olive oil in a small frypan on medium heat. Add pieces of medjool dates and cook until there is a sizzle, remove from the pan (leaving them in the pan may overcook the sugars in the date).
2. Scoop ice cream into a cup or glass, divide the cooked dates between the cups and pour over the remaining olive oil from the frypan. Sprinkle the pistachios on top.