Raspberry Ice Cream Crumble

Ingredients List

Perfection Fresh Australia 4-5

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ingredient_1=2x125g Perfection Raspberries

ingredient_2=1/3 cup Biscoff spread (see tip)

ingredient_3=1 litre vanilla ice cream

ingredient_4=½ cup (75g) plain flour [[Pistachio crumble]]

ingredient_5=½ cup (75g) self-raising flour [[Pistachio crumble]]

ingredient_6=125g butter chilled, chopped [[Pistachio crumble]]

ingredient_7=½ cup (100g) firmly packed brown sugar [[Pistachio crumble]]

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ingredient_9=1/2 cup (75g) pistachio kernels, chopped [[Pistachio crumble]]

name=Raspberry Icecream Crumble

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2x125g Perfection Raspberries
1/3 cup Biscoff spread (see tip)
1 litre vanilla ice cream

Pistachio crumble

½ cup (75g) plain flour
½ cup (75g) self-raising flour
125g butter chilled, chopped
½ cup (100g) firmly packed brown sugar
1/3 cup (35g) traditional oats
1/2 cup (75g) pistachio kernels, chopped

Featured products

Perfection Raspberries

Method

For the crumble, preheat the oven to 180°C fan forced. Line a roasting pan with baking paper.
Combine the plain flour, self-raising flour and butter in a food processor. Process until the mixture looks sandy; alternately, use your fingertips to rub the flour and butter together. Add brown sugar and process until mixture starts to form large clumps. Transfer to a bowl, stir in the oats and pistachio. Spread over the base of the roasting pan. Bake 15-20 minutes until light golden. Set aside to cool.
Spoon the Biscoff into a microwave-safe bowl. Warm, uncovered, for 45 seconds on Medium/50%. Spoon the ice cream over the base of large, chilled serving bowl. Drizzle over the Biscoff. Sprinkle over the crumble. Top with raspberries. Serve.

For the crumble, preheat the oven to 180°C fan forced. Line a roasting pan with baking paper.
Combine the plain flour, self-raising flour and butter in a food processor. Process until the mixture looks sandy; alternately, use your fingertips to rub the flour and butter together. Add brown sugar and process until mixture starts to form large clumps. Transfer to a bowl, stir in the oats and pistachio. Spread over the base of the roasting pan. Bake 15-20 minutes until light golden. Set aside to cool.
Spoon the Biscoff into a microwave-safe bowl. Warm, uncovered, for 45 seconds on Medium/50%. Spoon the ice cream over the base of large, chilled serving bowl. Drizzle over the Biscoff. Sprinkle over the crumble. Top with raspberries. Serve.