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Open Ice Cream Sandwich with Warm Blueberry Topping

Yields1 Serving

Warm blueberries and an ice cream sandwich for a mouthful of fun.

 1 sheet short crust pastry, frozen
 2 tbsp icing sugar
 ½ tbsp cinnamon powder
 300 g (2 cups) blueberries
 3 tbsp rice malt syrup
 1 tbsp corn flour
 3 cups vanilla bean ice cream
1

Pre-heat oven to 180°C.

2

Place baking paper onto a baking tray and set aside.

3

Remove short crust pastry from oven and allow to thaw slightly. Using a sharp knife cut sheet into 4 equal squares. Transfer onto baking tray and place in oven. Bake for 6-8 minutes or until golden brown.

4

Remove from oven and place on to wire rack to cool. Dust with icing sugar and cinnamon powder.

5

For the blueberry sauce place a medium sized saucepan over a high heat. Add blueberries, rice malt syrup and half a cup water. Bring mixture to the boil and then reduce to low. Simmer for 5-6 minutes or until blueberries begin to burst. Add in corn flour and stir consistently until thick. Remove from heat and set aside.

6

Place each pasty square on a plate and top with scoops of ice cream followed by warm blueberry topping. Serve immediately.

Nutrition Facts

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