Blackberry crème fraîche ice cream with cinnamon oat crumble

Is there anything more delicious than homemade ice cream? This recipe is delightfully creamy, and makes the perfect after-dinner treat when paired with the crunch of our cinnamon oat crumble.

By Jo Wilcox
  • 45 mins preparation plus freezing time
  • Serves 8 - 10
  • Print


  • 3 egg yolks
  • 1 1/4 cups caster sugar
  • 200 g crème fraîche
  • 1 tsp vanilla bean paste
  • 200 ml cream
  • 2 egg whites
  • 2 punnets blackberries
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 cup shredded coconut
  • 1/2 tsp cinnamon
  • 40 g butter, melted


  • 1
    Beat yolks and 1 cup of the caster sugar for 3-4 minutes until pale and creamy, then mix in crème fraîche and vanilla. In separate bowls, beat cream until soft peaks form and whip egg whites with remaining sugar until white and glossy. Gently fold cream and egg whites into crème fraîche mixture.
  • 2
    Purée 1 punnet blackberries and fold into ice cream to create a ripple effect. Pour into freezer-proof container and scatter with remaining berries. Freeze for 4-6 hours or until solid.
  • 3
    For crumble, mix oats, sugar, coconut and cinnamon and drizzle with butter. Mix well and scatter on a lined baking tray. Toast for 5-8 minutes at 185°C until golden. Cool, break into chunky crumbles and sprinkle on ice cream before serving.