Lemon & Honey Clotted Cream Ice Cream with Flapjack Crumble (No Churn)
This is my new favourite ice cream. Thanks to the clotted cream it’s particularly creamy whilst the hint of honey and lemon makes it very moreish plus of course there’s the subtle crunch from the flapjack crumble. It’s an all-round winner, suitably sophisticated for adults and sweet enough for kids!..
300ml double cream
225ml clotted cream
1 x 397g tin of condensed milk
Zest of one lemon
Juice of half a lemon
3 tablespoons runny honey
5 tablespoons cut comb honey, crumbled into chunks
For the Flapjack Crumble:
3 tablespoons plain flour (gluten-free if required)
30g rolled oats
25g desiccated coconut
3 tablespoons golden syrup
3 tablespoons butter, melted
¼ teaspoon chopped fresh rosemary (optional)
Pinch of salt
- First of all make the crumble. Mix the ingredients together in a bowl then spread roughly onto a lined baking sheet. Cook in a preheated oven, 180’c fan, for 10 minutes then stir and bake for a further 5-10 minutes until golden. Let cool.
- Meanwhile, Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
- Fold the condensed milk into the cream, then add the clotted cream, lemon juice, zest and honey and fold all the ingredients together. Finally, gently mix in the honey comb.
- Pour the mixture into a freezer-safe container and cover with a lid. Place in a freezer for 20 minutes then sprinkle over the flapjack crumble and leave to firm up in the freezer overnight.
- Scoop to serve straight from the freezer.
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