Caramelised Sourdough and Raspberry No-Churn Ice Cream

Caramelised Sourdough and Raspberry No-Churn Ice Cream

Chill out by churning up a rich ice cream. Toasty caramelised leftover breadcrumbs add flavour and texture to this creamy dessert

, 14 December 2020

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Caramelised Sourdough and Raspberry No-Churn Ice Cream
  • Cook: 20 Mins
    plus cooling and setting

  • Serves: 10

  • Price: 21p per serving

Nutritional Info
Each 54g serving contains
  • Energy

    904KJ

    216KCAL

    11%
  • Fat

    18.4g

    high

    26%
  • Saturates

    11.3g

    high

    57%
  • Sugars

    8.6g

    med

    10%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1674kJ/400kcal.
Ingredients
  • 120g Asda Extra Special sourdough boule, crusts removed and crumbed
  • 40g Asda ES Cornish salted butter
  • 40g soft light brown sugar
  • 100g raspberries
  • 40g caster sugar
  • 150ml condensed milk
  • 600ml double cream
  • 1tsp vanilla extract
Method
  • Preheat the oven to 200C/180C/gas 6. Fan. Place the butternut squash and beetroot on a baking tray, drizzle over 2tbsp of rapeseed oil, toss together and arrange in a single layer. Bake for 30-40 minutes until tender and starting to char.

  • Meanwhile place the bread, remaining rapeseed oil, garlic and sage in a bowl and toss together. Tip the mixture onto another baking tray and again arrange in a single layer. Bake for 5 minutes then scatter over the hazelnuts and bake for 10-15 minutes or until the bread is golden and crisp and the hazelnuts toasted.

  • Remove trays from the oven and set aside to cool slightly. Make the dressing by mixing together the olive oil, maple syrup, vinegar and Dijon mustard in a small bowl. Arrange the roasted vegetables, bread, hazelnuts, rocket, tomatoes, onion and goats’ cheese on a serving plate. Drizzle over the dressing and serve immediately.