Recipes
Recipes

Caramelised Sourdough and Raspberry No-Churn Ice Cream

Chill out by churning up a rich ice cream. Toasty caramelised leftover breadcrumbs add flavour and texture to this creamy dessert

Chill out by churning up a rich ice cream. Toasty caramelised leftover breadcrumbs add flavour and texture to this creamy dessert

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(2 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 21p per serving

Nutritional Information

Each 54g serving contains

Energy
904kj
216kcal
11%
Fat
18.4g
Med
26%
Saturates
11.3g
Med
57%
Sugars
8.6g
Med
10%
Salt
0.12g
Low
2%
of your reference intake.
Typical energy values per 100g:
1674kJ/400kcal

Ingredients

120g Asda Extra Special sourdough boule, crusts removed and crumbed

40g Asda ES Cornish salted butter

40g soft light brown sugar

100g raspberries

40g caster sugar

150ml condensed milk

600ml double cream

1tsp vanilla extract

Method

1
Preheat the oven to 200C/180C/gas 6. Fan. Place the butternut squash and beetroot on a baking tray, drizzle over 2tbsp of rapeseed oil, toss together and arrange in a single layer. Bake for 30-40 minutes until tender and starting to char.
2
Meanwhile place the bread, remaining rapeseed oil, garlic and sage in a bowl and toss together. Tip the mixture onto another baking tray and again arrange in a single layer. Bake for 5 minutes then scatter over the hazelnuts and bake for 10-15 minutes or until the bread is golden and crisp and the hazelnuts toasted.
3
Remove trays from the oven and set aside to cool slightly. Make the dressing by mixing together the olive oil, maple syrup, vinegar and Dijon mustard in a small bowl. Arrange the roasted vegetables, bread, hazelnuts, rocket, tomatoes, onion and goats’ cheese on a serving plate. Drizzle over the dressing and serve immediately.