Ice cream sundae - with a twist! This elegant dessert brings together just a few high-quality ingredients to create something truly memorable.
It’s beautifully simple and hits all the right notes - sweet, salty, creamy, chewy, and just a little unexpected.
Don’t skip the olive oil drizzle at the end - a fruity, grassy extra virgin olive oil elevates the dish and balances the sweetness perfectly. Enjoy!
'SALADS' Recipe eBook
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Ingredients
Gluten-free, Vegetarian, Nut-free 
5 minutes preparation time + 5 minutes cook time 
2 - 6 large Medjool dates, pitted and opened out flat
- 1 tablespoon extra virgin olive oil (I’ve used GAEA Classic Authentic Extra Virgin Olive Oil)
- 2 large scoops good-quality vanilla ice cream
- 1 1/2 tablespoons finely chopped dark chocolate
- Extra virgin olive oil (I’ve used GAEA Planet Organic Extra Virgin Olive Oil), for drizzling
- Flaky sea salt, for sprinkling
Method
- Place a small saucepan over medium heat and add a drizzle of extra virgin olive oil.
- Add the Medjool dates to the pan, cut side down. Sauté until the edges are gorgeously caramelised and chewy. Remove from the heat and set aside.
- To serve, arrange three dates on each serving plate. Top with a scoop of vanilla ice cream, a sprinkle of finely chopped dark chocolate, a small pinch of flaky sea salt, and a generous drizzle of extra virgin olive oil.
- Serve immediately and enjoy.
NOTES
- Make sure your dates are soft and plump - older, drier dates won’t caramelise as well.
- This recipe is so simple and all about contrasts: hot/cold, sweet/salty, chewy/creamy - so use the best-quality ingredients you can.
- Don’t skip the olive oil drizzle at the end! A fruity, grassy extra virgin olive oil elevates the dessert and balances the sweetness beautifully.
Free Resources
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