Brie Ice-cream with Dates, Walnuts & Butterscotch Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This is a shamelessly indulgent confection, rich and sticky and quite irresistible. Make sure you buy the very best quality dates, such as the succulent Medjool variety, in order to do it justice.


  • Ingredients for the Goat’s Cheese Ice-cream (above), replacing the goat’s cheese with 125 g ( oz, generous ½ cup


Remove the rind from the Brie and cut the cheese into small pieces. Make the ice-cream as for the Goat’s Cheese Ice-cream and freeze until firm.

For the sauce, put all the ingredients in a heavy-based saucepan and cook over a medium heat for 3-5 minutes, stirring all the time, until the colour changes to a light caramel. Leave to cool and then chill.

To serve, put scoops of ice-