Ingredients
Method
- Crack the cardamom pods and remove the seeds. Toast the seeds gently in a dry pan until fragrant, then finely grind.
- Fold through softened vanilla bean ice cream and refreeze until firm.
- Warm the mud cake in a low oven or microwave until just heated through.
- Crumble generously into serving bowls.
- Scoop the cardamom ice cream on top.
- Using the back of a spoon, create a small divot in the ice cream and drizzle in about ½ tsp extra virgin olive oil.
- Serve immediately while the hot cake meets the cold ice cream.
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