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.


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…


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.


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…


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.


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!


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.





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*


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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