Rhubarb ice cream cake with crumble
Recipe for a wonderfully creamy rhubarb ice cream cake with crumble.
Servings 12 servings
Calories 512kcal
Ingredients
Rhubarb compote*
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
Crumble
- 50 g fine rolled oats (porridge oats)
- 50 g plain flour
- 40 g caster sugar
- 1 pinch salt
- 75 g cold butter, cut into cubes
Biscuit base
- 250 g kammerjunkere (small Danish twice-baked sweet biscuits) digestive biscuits can be used instead
- 100 g butter
Rhubarb ice cream
- The rhubarb compote*
- 1 tin sweetened condensed milk (approx. 400 g tin)
- 1/2 l whipping cream (38% fat)
You will also need
- Springform tin, approx. 26-28 cm
- Acetate cake collar
Instructions
Rhubarb compote
- Cut the rhubarb into small slices.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and zest in an ovenproof dish and toss well. Cover the dish with foil and bake in a preheated oven at 180°C, conventional (top and bottom heat), for about 30 minutes. Leave to cool completely.
Crumble
- Mix the dry ingredients in a bowl. Add the butter and rub it into the dry ingredients with your fingertips until it comes together in small clumps.
- Spread it out on a baking tray lined with baking parchment and bake in a preheated oven at 200°C, conventional (top and bottom heat), for about 15-20 minutes. Then leave to cool completely.
Biscuit base
- Melt the butter in a small saucepan and take it off the heat.
- Blitz the kammerjunkere to fine crumbs and stir them into the butter.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered - and push it a little way up the sides too, if you like. Chill in the fridge and let it rest while you make the ice cream mixture.
Rhubarb ice cream cake
- Set aside 4-5 tbsp of the rhubarb compote - this goes on top of the ice cream cake - and blend the rest to a smooth purée.
- Whip the cream and condensed milk together to a creamy, airy ice cream base. Fold in the rhubarb purée and stir until well combined.
- Pour the ice cream mixture over the biscuit base. Tap the tin gently on the worktop so the mixture fills the tin evenly, and smooth the top with a palette knife.
- Scatter the reserved rhubarb compote and the crumble over the top so it is completely covered.
- Freeze the ice cream cake for at least 4 hours, or until frozen through.
- Take the ice cream cake out of the freezer 15-20 minutes before serving.
Nutrition
Calories: 512kcal | Carbohydrates: 57g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 292mg | Potassium: 219mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1105IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 1mg