Ryvita ice cream sandwich
Rum, Raisin and Ryvita Fruit Crunch Ice Cream
Serves 6-8
5 Ryvita Fruit Crunch Crispbread
25g butter
5 heaped teaspoons demerara sugar
75g raisins
4 tablespoons rum (dark or light)
2 x 500ml tubs vanilla dairy ice cream
1 ripe mango, peeled, pitted and finely chopped
Preheat the grill. Spread the flat sides of the Ryvita Fruit Crunch Crispbread with butter, then sprinkle each one with 1 teaspoon of demerara sugar, making sure that it covers the surface. Arrange them on the grill rack and grill for about 1-2 minutes, keeping an eye on them, until the sugar just melts. Take care that they don’t burn! Cool, then break into small chunks and set aside.
Put the raisins into a heatproof bowl and pour over boiling water to cover them. Leave for 2-3 minutes, then drain them thoroughly. (This helps to plump up the raisins). Add the rum and leave to soak for several hours.
When the raisins have soaked for long enough, remove the ice cream from the freezer for 15-20 minutes to soften it, then scoop it into a large mixing bowl. Stir until smooth, then add about ¾ of the Ryvita Fruit Crunch Crispbread crumbs, reserving the remainder for decoration. Add the soaked raisins, along with any rum, and the mango. Stir until evenly mixed.
Transfer the mixture to a freezer-proof container and freeze for 3-4 hours until frozen. Serve, scooped into sundae glasses, sprinkled with the Ryvita Fruit Crunch Crispbread crumbs.
Tip: Make the Ryvita Fruit Crunch Crispbread crumbs for sprinkling over any bought ice cream to add extra texture and yumminess!
Ryvita Crackerbread with Strawberries and Ice Cream
For a simple and easy to make dessert why not try combining two scoops of vanilla ice cream with strawberries in between two Ryvita Crackberbread slices. The light crispness of Ryvita Crackerbread gives this elegant dish further depth and texture.