Recipe by I'mPat
Submitted after a request for diabetic friendly recipes with nuts. From Health for Life Diabetes. Times are estimates and does not include freezing times.
Top Review by Tisme
This is a great recipe. A little time consuming waiting for the ice cream to set, but makes a fantastic desert for the summer. I could only get a light and creamy low fat chocolate ice cream, so it did not hold as firm as the vanilla low fat ice cream, so next time I will make sure the chocolate ice cream is a firmer one. This ice cream disappeared immediatelty from the freezer eaten by the whole family not just DH (diabetic), which he was not happy about at all. The nuts and fruit are a great addition miced in with the ice cream. A great recipe which I will be making again especially for summer. Something a little different and a great treat for the diabetic in the family........... and even those who arent !!! Thanks Chef Potts
- 300 g low-fat chocolate ice cream (10 oz, softened)
- 1⁄3 cup pine nuts (50 grams - 1 2/3 oz, roughly chopped)
- 250 g low-fat vanilla ice cream (8 oz, softened)
- 100 g dried apricots (3 1/3 oz, roughly chopped)
- 100 g dried figs (3 1/3 oz, chopped)
- 100 g dried peaches (3 1/3 oz, roughly chopped)
- 25 g glace green cherries (7/8 oz, chopped)
- 25 g glace red cherries (7/8 oz, chopped)
Directions See How It's Made
- Line a 20 cm x 10 cm (8 in x 4 in) bar tin with enough plastic wrap to hang down the sides of the tin.
- Put the chocolate ice cream and pine nuts in a bowl and mix to combine.
- Spoon the mixture into the base and up the sides of the tin, leaving the centre hollow.
- Freeze until firm.
- Mix the vanilla icecream with the dried fruit and spoon into the bar tin over the chocolate ice cream.
- Smooth the surface and cover with overhanging plastic wrap.
- Freeze overnight until firm.
- Remove from the tin, discard the plastic and slice with a knife heated in hot water.