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Ice Cream with Pistachio & Cranberry Brittle

Ice Cream with Pistachio & Cranberry Brittle Suitable for vegetarians


Serves?Time ?? mins Calories ??? Kcals Fat ??g fat (??g sat)



Unsalted pistachio nut kernels 50g (2oz)

Dried cranberries 25g (1oz)

Caster sugar 110g (4oz)

Butter 50g (2oz)

Luxury vanilla ice cream

Maple syrup or fruit coulis to serve, optional

So simple and yet so impressive. Truly a desert that everyone will remember.



1 Line a small baking tray or dish (approx. 22cm x 16cm/9in x 6in) with non-stick baking paper and scatter with pistachio nuts and cranberries.

2 Put sugar, butter, ¼ tsp salt and 4 tbsp water into a saucepan and heat gently, stirring, until butter has melted and sugar has dissolved. Then bring to the boil and boil, stirring, for 5-8 minutes until it starts to turn toffee-coloured. Immediately pour over fruit and nuts and leave until cold. Break into small pieces.

3 Spoon 2-3 scoops ice cream into sundae glasses, drizzle with syrup or coulis, if using, and top with brittle. Serve immediately.


Recipe taken from Dairy Diary.


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