Need a great dessert at the very last minute? Throw together this simple ice-cream with sesame crumble and butterscotch sauce for something gorgeous!
- 150 g digestive biscuits, finely crushed
- ½ cup plain flour, sifted
- ½ cup panko breadcrumbs
- ½ cup dessicated coconut
- ½ cup brown sugar
- 2 tbsps sesame seeds
- 100 g butter, chopped
- 1½ litres vanilla ice-cream
- Sliced fresh fruits of choice, to serve
For butterscotch sauce:
- ¾ cup cream
- ¼ cup brown sugar
- 50 g butter, chopped
- 2 tsps vanilla essence
- 1 star anise
Preheat oven to hot, 200 C. Line an oven tray with baking paper.
In a large bowl, combine biscuits, flour, crumbs, coconut, sugar and seeds. Rubin butter until crumbs form. Spread evenly over tray. Bake 15 to 20 mins, stirring regularly, until evenly golden and crisp.
Meanwhile, make butterscotch sauce in a medium saucepan by combining all ingredients. Stir over medium heat to dissolve sugar. Simmer 4 to 5 mins until thick and syrupy.
When ready to serve, scoop ice-cream into bowls. Spoon sauce over and sprinkle liberally with crumble mixture