Elderflower Strawberry Ice Cream Crumble Cake 

COURSE:
Cake, Dessert

Elderflower Strawberry Ice Cream Crumble Cake 

Elderflower Strawberry Ice Cream Crumble Cake 

Prep Time:
15mins

Cook Time:
25mins

Servings:
6-8 servings

Ingredients

  • 2L good quality vanilla ice cream
  • 125ml whipping cream

For the berries

  • 50ml elderflower cordial
  • 150g raspberries
  • 200g strawberries

For the crumble

  • 85g butter
  • 150g flour
  • 75g white sugar

Instructions

1. Combine raspberries, strawberries and elderflower cordial in a baking tray suitably sized for your air fryer. Bake at 180°C for 15 minutes, until the berries turn jammy.
2. Meanwhile, make the crumble. Massage the butter into the sugar and flour with your fingertips to form a crumb.
3. Remove the berries from the air fryer, and place them into the fridge or freezer to cool quickly to room temp.
4. Add the crumble to another baking dish and place into the air fryer. Bake at 165°C for 18 minutes, stirring the crumble every few minutes for an even bake.
5. Once cooked, place the crumble into the fridge or freezer to cool completely too. Get the ice cream out for 15-20minutes to soften before assembling.
6. Line a cake tin with baking paper, then scatter over half of the cooled crumble. Add half of the ice cream in an even layer, followed by half of the berries, swirling lightly into the ice cream. Repeat the layers again – crumble, ice cream then berries, and freezer until solid.
7. Once ready to eat, top with the whipped cream, serve and enjoy.

Course:
Cake, Dessert