Plum crumble ice-cream
3 hr 10 min
Swirl this plum and crushed ginger-nut biscuit mixture into creamy vanilla ice-cream to create a delightful dessert
Canned plums in natural juice, drained
160 g, (200g can or 8 whole), stones removed, chopped
1 tsp, finely grated
Reduced fat vanilla ice cream
2 cup(s), (500ml)
3 individual, (39g), chopped
- Combine plums and orange rind in a small bowl. Place ice-cream in a large bowl and break up slightly. Gently stir in plum mixture and ginger biscuits, reserving some crumbs for garnish.
- Place ice-cream in a plastic container and freeze for 3 hours or until firm. Scoop ice-cream into glass tumblers or ramekins and serve immediately garnished with reserved crumbs.
TIP: You can use poached fresh plums instead of canned.You will need to open a 750g can of whole plums in natural juice to get 8 whole plums. To avoid waste, eat the leftover plums with low-fat vanilla yoghurt or cereal for breakfast.