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No Churn Apple Cinnamon Swirl Ice Cream with Granola Clusters
Ribbons of cinnamon infused apple puree are swirled through a thick and creamy vanilla ice cream. Top with some crunchy honey, almond and seed granola clusters. Pure indulgence!
for the granola clusters
Nutri-Brex 5 Ways Granola
honey, almond and seeds flavour
dark muscovado sugar
free-range egg white
for the no churn apple cinnamon swirl ice cream
homemade or shop bought
sweetened condensed milk
vanilla bean paste
Preheat your oven to 150 C.
Combine the Nutri-Brex granola, ground cinnamon and brown sugar together in a bowl. Break up the sugar with your fingertips, but don't worry if there are tiny clumps.
Whisk together the egg white until it is light and foamy. Stir in the vegetable oil and pour over the granola mixture.
Stir well until the granola is coated in the egg white. Carefully spoon out on a single layer onto an ungreased baking sheet, making sure to leave clumps.
Bake in the centre of the oven for 20 minutes, stirring carefully halfway.
Remove the baking sheet from the oven and leave the granola to cool on the tray before breaking into pieces and storing in an airtight container.
To prepare the ice cream, stir the cinnamon and Calvados into the apple sauce until well combined and set aside.
Whisk the double cream until it forms soft, stiff peaks. Take care not to overmix.
Add the vanilla bean paste and sweetened condensed milk and whisk again until it forms stiff peaks again. Take care not to overmix.
Spoon 1/3 of the mixture into a two litre freezeable container. Spoon over half of the apple mixture and repeat with the remaining cream and apple, finishing with a layer of cream.
Using a knife, make figure of eight swirls through all of the layers a few times to get the apple cinnamon swirls through the ice cream.
Freeze for a minimum of four hours. If freezing overnight, allow the ice cream to defrost for 10 minutes before serving so it softens.
Recipe from www.elizabethskitchendiary.co.uk