Crispy Olive Oil Dates with Vanilla Ice Cream

Serves 2

Time 5 minutes

Ingredients

2 medjool dates

1 tbsp shelled pistachio nuts

300ml plant-based vanilla ice cream

2 tsp extra virgin olive oil, plus extra for drizzling

Method

Remove the seed from the dates and tear them into 8ths. Finely chop the pistachio nuts. Heat extra virgin olive oil in a small frypan on medium heat. Add pieces of medjool dates and cook until there is a sizzle, remove from the pan (leaving them in the pan may overcook the sugars in the date).

Scoop ice cream into a cup or glass, divide the cooked dates between the cups and pour over the remaining olive oil from the frypan. Sprinkle the pistachios on top.