Ingredients
- SpinneysFOOD All-Purpose Flour 120g
- SpinneysFOOD Light Muscovado Sugar 100g
- Baking powder ½ tsp
- SpinneysFOOD Fine Cinnamon ½ tsp
- Nutmeg A pinch
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Salted Butter 115g, at room temperature
- Rolled oats 70g
- Water 2 tbsp
- Corn flour 1 tsp
- SpinneysFOOD Blueberries 100g
- SpinneysFOOD Extra Fine Caster Sugar 153g
- Lemons 2
- Double cream 400ml
- SpinneysFOOD Full Fat Fresh Milk 100ml
- Sour cream 100ml
- Cream cheese 200g
- Vanilla paste 1 tsp
Nutrition (Per serving)
- Calories 1223
- Fat 84.5g
- Saturates 52.3g
- Protein 12.9g
- Carbs 111.1g
- Sugars 67.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Blueberry cheesecake ice cream with cinnamon crumble
American 20 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper. Place a 1L freezer-safe container in the freezer to chill.
- In a large bowl, add the flour, sugar, baking powder, cinnamon, nutmeg and salt and whisk to combine. Cube the butter and add to the mixture. Using your fingertips, rub the butter into the dry mixture until pea-sized clumps form. Add in the oats and combine. Place in the fridge to chill for approx. 15 minutes.
- Evenly spread the crumble mixture onto the lined tray and place in the oven for approx. 5-10 minutes or until golden on the edges. Using a spatula, flip the crumble over, trying not to break it up too much and bake for a further 5-10 minutes or until golden all over. Remove from the oven and cool completely.
- For the blueberry sauce, whisk together the water and corn flour, making sure there are no lumps. Place the blueberries, 2 tablespoons (28g) of caster sugar and lemon juice in a medium-sized pot along with the corn flour mixture. Place over a medium heat, stirring constantly, until the berries begin to burst and the sauce starts to thicken. Once the corn flour has cooked out, remove the sauce from the heat and set aside to cool.
- In a large bowl, combine the double cream, milk, sour cream, the rest of the caster sugar, cream cheese and vanilla paste (or extract). Grate in the zest of the lemons and whisk until smooth and combined.
- Pour half the ice cream mixture into the chilled container. Drizzle half the blueberry sauce over and swirl in using a knife or skewer. Repeat with the remaining ice cream mixture and blueberry sauce. Cover and freeze for at least 4 hours or overnight.
- Serve with the cinnamon crumble.