ROASTED BLUEBERRY & THYME VANILLA VELVET BARS

Serves 10

500 ml FIRST CHOICE VANILLA VELVET, chilled

350 g   blueberries

60 ml   maple syrup OR brown sugar

30 ml   chopped thyme

150 g   Oreo biscuits, crushed

100 g   pitted fresh dates, soaked in hot water for 10 minutes, drained

60 ml   FIRST CHOICE butter, melted

            additional 100g blueberries for topping

METHOD:

  • Beat the vanilla velvet until light and fluffy using an electric beater.Place in the freezer overnight to make your vanilla ice cream
  • Place the blueberries, maple syrup and chopped thyme in an ovenproof dish and roast in a preheated oven (180°C) for 20 minutes.Cool completely.
  • Mix together the Oreos, dates and melted butter to make the crust.Press into the bottom of a loose-bottomed rectangular cake tin (12 cm X 28 cm).
  • Soften half of the ice cream and mix with the roasted blueberries.Spoon into the crust and place in freezer for 30 minutes
  • Soften the rest of the ice cream and spoon on top of the blueberry ice cream.Top with the rest of the blueberries and freeze till hard.
  • Cut into bars and serve as a delicious dessert or snack
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