Ice cream crumble

Rhubarb crumble ice-cream

Our frozen version of this winter favourite is just as comforting. Why not serve with warm apple pie?

By , 12 January 2016
Rhubarb crumble ice-cream
  • Ready in: 85 mins
  • Serves: 20
  • Price: 39p per serving
Nutritional Info
Each 75g serving contains
  • Energy 772KJ 185KCAL
    9%
  • Fat med
    12.0g
    17%
  • Saturates high
    7.2g
    36%
  • Sugars med
    13.5g
    15%
  • Salt low
    0.08g
    1%
of your reference intake.
Typical energy values per 100g: 1029kJ/246kcal.
Ingredients
  • 700g forced rhubarb, thickly sliced
  • 300ml double cream
  • 397g can condensed milk, chilled
  • 50g flour
  • 50g butter
  • 50g rolled oats
  • 50g caster sugar
  • 1tsp ground mixed spice
Method
  • Put the rhubarb and 125ml water in a pan and simmer for 5 mins. Chill for 30 mins. Drain.

  • Roughly purée the rhubarb with a hand-held blender. In a separate bowl, whip the double cream until it holds its shape. Fold into the rhubarb purée with the condensed milk.

  • Put the mixture into a plastic container. Freeze for at least 5 hrs.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Rub together the flour and butter. Mix in the oats, sugar and spice. Spread out the crumble on a baking tray and bake for 15 mins until golden. Break up and leave to cool. Sprinkle over the ice cream, to serve.