It’s National Ice Cream Day, so we’re having it for breakfast! We know, it’s hard to get out of bed on a Sunday, but picture it now: chilled-out music on the radio, comfy PJs, a cup of steaming espresso and no-churn raspberry ripple ice cream served in warm almond croissants. Oatmeal will never look the same again :)
Ingredients: Makes 4
– two 6-ounce packs (340g) fresh raspberries
– 2 tablespoons caster sugar
– 2 tablespoons water
– 1 cup (275g) sweetened condensed milk
– 1 tsp vanilla extract
– 2 ½ cups heavy whipping cream
– 4 almond croissants
– 1 heaping tablespoon almond flakes
– 1 teaspoon confectioner’s sugar
– fresh raspberries to serve
Instructions:
- Place the raspberries, sugar and water into a small pan. Bring to a boil and simmer for five minutes, then turn off the heat.
- Strain the raspberry sauce into a bowl using a fine sieve. Use the back of a spoon to squeeze out all of the juice. Refrigerate the pulpy seeds in a small tub to use for smoothies. Give the pan a rinse, and then pour the sauce back in, and simmer for a further 10-15 minutes until reduced by 1/3 and thickened to a syrupy consistency. Let it cool.
- Pour the condensed milk, vanilla extract and cream into a large bowl. Whisk by hand until thick (the cream will hold its shape when you lift the whisk).
- Take a loaf tin or similar freezable container and spoon 1/3 of the cream mixture into it. Drizzle 1/3 of the raspberry syrup on top. Repeat two more times so you have three layers of each.
- Swirl the mixture with the back of a knife, just enough to create a few swirls. Place in the freezer for at least 3-4 hours (cover with a lid or plastic wrap if freezing for longer).
- Take the ice cream out of the freezer about 15 minutes before you want to eat it to allow it to soften.
- Sprinkle a few extra flaked almonds on top of the almond croissants and heat in the oven at 400 degrees Fahrenheit for three minutes. Remove the croissants from the oven, and slice them along the inside.
- Place 2-3 scoops of ice cream inside each croissant, then sprinkle the top with confectioner’s sugar and serve with a few fresh raspberries.
Pro Tip: If you’re worried that your ice cream is going to melt too quickly, then place balls of slightly softened ice cream on a plate and put the plate in the freezer for 15 minutes. This will ensure the ice cream is really firm before being spooned into the croissants.
Place the raspberries, sugar and water into a small pan. Bring to a boil and simmer for five minutes, then turn off the heat.
Strain the raspberry sauce into a bowl using a fine sieve. Use the back of a spoon to squeeze all of the juice out. Pour the sauce back in the pan and simmer for a further 10-15 minutes until reduced by 1/3 and thickened to a syrupy consistency. Leave to cool.
Pour the condensed milk, vanilla extract and cream into a large bowl. Whisk using a hand whisk until thick (the cream will hold its shape when you lift the whisk).
Take a loaf tin or similar freezable container and spoon 1/3 of the cream mixture into it. Drizzle on 1/3 of the raspberry syrup. Repeat two more times so you have three layers of each.
Swirl the mixture with the back of a knife, just enough to create a few swirls. Place in the freezer for at least 3-4 hours (cover with a lid or plastic wrap if freezing for longer).
Take the ice cream out of the freezer about 15 minutes before you want to eat it, allowing it to soften.
Sprinkle a few extra flaked almonds on top of the almond croissants and heat them in the oven at 400 degrees Fahrenheit for three minutes. Take them out and slice each croissant along the inside.
Place 2-3 scoops of ice cream inside each croissant, then sprinkle the top with confectioner’s sugar, and serve with a few fresh raspberries.
Have you tried making homemade ice cream? We’d love to see your creations! Share your photos with the hashtags #britstagram and #iamcreative.
