The best things in life are sweet! Get the inside scoop on how to make Raspberry and Rose Crumble Ice Cream. This creamy, dreamy flavour will make all your ice cream dreams come true!

You will need:

Raspberry Swirl:

2 cups frozen or fresh raspberries 

2 Tbsp corn syrup or honey 

2 Tbsp water 

Almond Crumble:

¾ cup almond flour*

4 Tbsp brown sugar or coconut sugar

¼ cup butter, melted

1/8 tsp salt

Rose Ice Cream Base:

300 g can sweetened condensed milk 

2 cup whipping cream 

2 tsp rose water 

1 tsp vanilla extract 

Let’s get started!

Raspberry Swirl:

First, place all the ingredients for the raspberry sauce in a medium saucepan set over medium high heat. Bring the mixture to  boil and then reduce the heat so that it’s simmering. Simmer for 5-6 minutes until it begins to thicken. 

Remove the mixture from the heat. Set a mesh strainer over a bowl and press the raspberry mixture through making sure to get as much of the liquid out of it, removing just the seeds. Discard the seeds. 

Cool the raspberry sauce in the refrigerator until completely cool.

Almond Crumble:

Preheat the oven to 350 F. Line a baking tray with parchment paper. In a medium bowl, mix together all the ingredients for the crumble until it’s clumpy. 

Spread the crumble mixture on the prepared baking tray and bake for 13-15 minutes until golden brown. Let the crumble mixture cool completely before using it in the ice cream!

Ice Cream Base:

In a small bowl, mix together the sweetened condensed milk, rose water and vanilla extract. Set aside.

 In a large mixing bowl, beat the whipping cream on high speed until stiff peaks are formed.

Pour HALF the ice cream mixture into a loaf pan. Drizzle HALF  the raspberry sauce over the cream, and top with HALF of the crumble mixture. Gently swirl the ice cream with a knife, avoiding over mixing it.

 Pour the remaining ice cream mixture overtop, and drizzle with raspberry sauce and crumble. Gently swirl this layer. 

Freeze for 8 hours or overnight. Prior to serving, soften the ice cream at room temperature for at least 5-10 minutes before scooping. 

THE FINAL PRODUCT: 

Notes:

  • Raspberry sauce and crumble can be made ahead 2-3 days ahead of time. 
  • Almond flour can be prepared by processing blanched almonds until it resembles a powder. 

There you have it! Nothing says summer like enjoying some delicious ice cream. 

Ras Rose Crumble

Want exclusive sneak peeks, recipes and DIYs delivered to you monthly?