Ice-creams and floats · Nothing but desserts

Strawberry Crumble Ice-cream

Summer time and the living is easy. Or in reality, summer time and the living has slipped by me too quick. Summer has been sweet and it has been o so good to me this year. Celebrating engagements and weddings in the sun. Saying goodbye to new friends. Enjoying the good times with old friends. Sometimes I need to just sit back with the boy, enjoy a scoop of ice-cream and appreciate what I have before I wish away the summer sun.

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This ice-cream has hardly any ingredients and doesn’t even need an ice-cream maker! Bonus given how small my kitchen is. Thank god for ironing boards/come temporary work tops…you know what I’m talking about…

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Crumble topping comes first. Turning on the oven to make ice-cream feels so wrong but by the end it’s oh so right. We throw everything together onto a baking sheet and shimmy it around. Add in some coconut oil in there and we’re on to a winner.

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While crumble mix-ins bake we smash the heck out of our strawberries. It was serious strawberry carnage (not pictured). This is a major destress workout aka a I drank a few too many summer cocktails work out…

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Smash bang! Strawberries meet creme fraiche, icing sugar and vanilla. Give it a swirl. Marvel at how pretty it looks. Definitely stick the spoon in for a taste or two. No seriously, stick that spoon in. Like right now.

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Oh hey they gorgeous strawberry ice-cream we totes just made ourselves. Throw a little extra crumble mix-ins on top for added good luck. Ah nommy nom nom. Just look at it!

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Then we freeze and we wait. We smash it around to break up the ice crystals. Then we repeat and stay strong! This ice-cream is totally worth the patient it requires and occasional arm workout needed.

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Ingredients

Ice-cream

500g fresh strawberries, quartered

500ml full fat creme fraiche

1 tablespoon icing sugar/powdered sugar

1 teaspoon vanilla extract

Crumble mix-ins

1/2 cup rolled oats

1/2 cup whole wheat flour

1/4 cup pistachios

1/4 cup dark muscovado sugar

2 tablespoons coconut oil

1/4 teaspoon cinnamon

1/4 teaspoon salt

*Note: if you’d prefer to make strawberry cheesecake ice-cream then swap out 300ml creme fraiche for 300ml mascarpone cheese, and swap the crumble mix-in for 50g-100g of digestive biscuits depending on cheesecakey you like it*

Steps

1. Place the strawberries in a large bowl and smash with a potato masher to desired consistency. I like to keep a few pieces of the strawberries whole. Once smashed add in the creme fraiche, vanilla extract and powdered sugar. Swirl to combine and adjust sweetness for taste.

2. Pre-heat the oven to 160C (320F). Tip all the crumble ingredients except the coconut oil onto a large baking sheet. Drizzle over the coconut oil and mix together so all ingredients are coated. Place in the oven for 15-20 mins until crispy. Leave to cool.

3. Mix half the crumble mix-ins into the ice-cream and swirl gently. Place in the freezer for 2 hours. Take out of the freezer and mix to break up the crystals. Repeat 3 more times until smooth. Enjoy with more crumble topping sprinkled on top.

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