And boom, there is the gratuitously super sexy sunlit shot of my final creation. After years of searching, I eventually found the perfect recipe for this decadent treat... and yes it does taste as sexy as it looks; look!
I'm getting way too excited about this. Apologies... but not really!
So, with this knew found knowledge, I decided to recreate a favourite of my teen years. Luxury American ice-cream makers Ben and Jerry used to sell a variety of ice-cream here in Ireland called Peace of Cake, which is a fabulous pun, which was basically strawberry cheesecake flavoured ice-cream with a swirl of biscuit base crumb running through it; and it was heavenly.
Obviously, having difficulty with wheat, I stopped being able to eat it. Which doesn't really matter after all because they don't sell it here any more anyway!
Of course, this doesn't actually have a biscuity swirl through it, the biscuit crumbs are more dispersed through the cream, but I'm sure I will find a way of making a swirling stripe of buttery biscuitness one day.
So, without further ado!
Makes 14 fluid ounces (400 millilitres)
For biscuit crumbs:
- 1 ounce (30 grammes) cold butter or block margarine, cubed
- 1 ounce (30 grammes) caster sugar or coarse brown sugar
- 2 ounces (55 grammes) spelt flour or gluten-free flour blend
- ½ teaspoon ground cinnamon
- 1 to 2 teaspoons of sunflower oil
- 3 fluid ounces (90 millilitres) whipping cream (35 - 40% fat)
- 1 fluid ounce (30 millilitres) Greek yogurt
- 2 fluid ounces (60 millilitres) sweetened condensed milk
- 4 tablespoons strawberry jam
- Optional: A few drops of red food colouring
First off, make the biscuit crumbs
- Preheat your oven to 200°C (400°F, Gas Mk.6, or moderately hot).
- In a mixing bowl, mix the sugar, flour, and salt. Rub in the cubed butter until it forms crumbs.
- Mix in the cinnamon, and then pour out on an un-greased un-lined baking tray.
- Bake for 10 to 12 minutes, tossing the crumbs with a fork every 3 minutes to keep them separate. You want a nice mixture of small and large crumbs.
- Once the crumbs are all evenly golden brown, remove from the oven and allow to cool to room temperature on the tray.
Now, prepare the ice-cream
- In a medium bowl, mix the sweetened condensed milk and jam until well combined.
- In another medium bowl, whip together the cream and yoghurt or cheese with a balloon whisk until holds stiff peaks. I prefer to whip by hand to I can have more control over how stiff the peaks are.
- Using a spatula or a large metal spoon, take a spoonful of the cream and fold gently into the strawberry condensed milk mixture using a cutting motion. This will make it lighter so it doesn't knock all the air out of the rest of the cream.
- Add the rest of the cream and fold in completely.
- If the ice-cream isn't pink enough for your liking, add a few drops of red food colouring until it reaches the right colour.
- In a bowl, moisten the biscuit crumbs with the sunflower oil.
- Spoon about a quarter of the ice-cream mixture into your freezing container and then sprinkle a third of the moistened crumbs over the top. Repeat finishing with the last layer of ice-cream mixture.
- Using a long knife, swirl the ice-cream to slightly mix the crumbs and cream together.
- Cover with cling film, making sure the cling film touches the surface of the cream. If the container has a lid, pop that on as well.
- Freeze for a minimum of 6 hours, but overnight is best.
And there you have it! The most deliciousest of egg-free, wheat- or gluten-free, no-cook, no-custard, no-churn ice cream! Temper for about 5 to 10 minutes before scooping into bowls, or better, wheat free ice-cream cones.