Summer Berry Ripple with Pistachio Crumble Ice Cream
Leda’s Arrowroot, Gingernut and Golden Crunch Biscuits are the essential accompaniment for your gluten and dairy free desserts.
500g Strawberries, hulled and chopped
2 tbsp Monkfruit sweetener
1 tsp vanilla extract
2 tubs Coconut ice-cream
1/2 cup pistachios, toasted and roughly chopped
12 Leda Arrowroot biscuits, roughly crumbed
Add raspberries, strawberries, Monkfruit sweetener, and vanilla extract to medium saucepan over medium heat and allow berry mixture to cook until berries begin to breakdown and syrup develops and thickens.
Turn off heat and cool to room temperature and store until the ice cream is prepared.
To create ripples, alternate scoops of softened coconut ice cream into a freezer safe container with berry syrup and use knife to swirl through ice cream.
Top with final layer of berry syrup, and combined pistachios and Arrowroot biscuit crumb.
Store in freezer until ready to serve..
You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here