RECIPES LUCY OāREILLY, JORDAN BOURKE AND MYLES WILLIAMSON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL
SUPER SCOOPS
C H O C O L AT E A N D P I S TAC H I O S H A RI N G S U N DA E Makes 4 Takes 10 mins Cost per serve Ā£1.06 1 x 500ml tub chocolate ice cream 1 x 500ml tub pistachio ice cream 60g pistachios, roughly chopped 4 x white chocolate, cranberry & pistachio cookies, roughly crushed 8 tbsp Belgian chocolate sauce
1 Add a scoop of chocolate ice cream and a scoop of pistachio ice cream to 4 sundae glasses. 2 Top with half the chopped pistachios and half of the crushed cookies. Repeat with another scoop of each flavour of ice cream. 3 Warm the chocolate sauce in a small pan or microwave, then drizzle over the ice cream. Top with the remaining pistachios and cookies. Share each sundae between two. Each serving contains Energy
1619kJ 388kcal 19%
Fat
Saturates
Sugars
Salt
25g 12g 26g 0.3g 35% 62% 29% 5%
of the reference intake. See page 146. Carbohydrate 33g Protein 7g Fibre 2g
For more delicious ice cream recipes, visit tesco.com/realfood
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