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Sticky date ice cream with butterscotch sauce
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Decadent sticky date dessert with creamy ice cream and rich butterscotch sauce - a divine after-dinner treat.
Ingredients:
  • 187.50 ml pitted dates, chopped
  • 125ml water
  • 1.25 gm of bicarbonate of soda
  • 45.00 gm brown sugar
  • 50g butter, softened
  • 2.20 gm vanilla extract
  • 1 egg, lightly beaten
  • 112.50 gm self-raising flour
  • 1.25 gm ground ginger
  • 2 litres Vanilla Ice Cream
  • 180.00 gm brown sugar, firmly packed
  • 250ml Thickened Cream
  • 60g butter
  • 2 cinnamon quills
  • Candied spice walnuts, to serve
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Combine dates and water in a saucepan and bring to a boil. Stir in bicarbonate soda, then let it cool off the heat.
  • Cream together sugar, butter, and vanilla until light and fluffy. Incorporate the egg until fully combined. Gently stir in the flour, dates, and ginger until just combined.
  • Transfer the mixture into a 20cm x 10cm lined loaf pan. Bake for 30 minutes or until fully cooked.
  • Make the sauce by mixing all ingredients in a pan and gently simmering for 3-4 minutes.
  • Drizzle the warm sauce over the date pudding and let it cool. Once cooled, break one half of the cake into pieces, mix it with the ice cream, and spoon the mixture into a plastic wrap-lined 8cm x 26cm log tin. Cover it well and freeze.
  • Slice the remaining date pudding into 8 pieces, top each slice with a scoop of ice cream, pour warm butterscotch sauce over the dessert, and garnish with walnuts.

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