Strawberry Crumble + Vanilla Ice-Cream

The most satisfying dessert that can couple as a good-for-you snack or even quick and easy breakfast. It’s gluten free, grain free, and predominantly dairy free if you tolerate ghee. You can also make it completely nut free by opting for sunflower seeds.

You might think this is ludicrous but having it cold is also a slice of heaven. It remains firm like a slice of cake and not as crumbly. It’s heaven.

Note: the ice-cream recipe is inspired by the original Bulletproof ice-cream recipe. 

The base and crumb

Ingredients:

• 4 tbsp coconut oil
• 2 tbsp ghee (or use all of coconut oil or all of ghee)
• 2 cups blanched almond meal (may use sunflower seeds as a nut free alternative)
• 1/2 cup dried dates
• Optional 2 tablespoons of your choice of sweetener such as coconut sugar, rapadura sugar, or Lakanto for a lower sugar result
• 2 tsp vanilla
• Pinch of salt

Method:

1. Preheat your oven to 170 degrees Celsius. Blend down the almond meal and sunflower seeds until it creates a fine meal.
2. Add in all of the ingredients into a blender and blend until all combined and it’s a fine texture.
3. Line a cake tin with baking paper, and press just over half of the mixture on the base evenly with your hands or the back of a spoon. Reserve the rest for topping over the apple.

Strawberry Filling
Ingredients:

• 3 cups chopped strawberries
• 1 Tbsp tapioca or arrowroot flour 
• 1 tsp vanilla powder or 2 tsps vanilla essence 
• 1 tbsp optional sweetener of choice

Method:

1. Place all ingredients in a bowl and stir until well combined.
2. Pour over the base mixture and press only slightly firmly so it is set in there!
3. Crumble the remaining mixture over top of the strawberries, and again press just slightly down so the final crumble isn’t TOO crumbly.
4. Place in the oven for 25 minutes or until golden brown on top. 
   
   

Vanilla Ice-Cream

Ingredients:

• 4 pastured egg yolks
• 4 whole pastured eggs
• 100ml water
• 100g melted coconut oil
  
• 100g melted ghee
• 40g to 50g of granulated or liquid (such as honey or maple syrup) sweetener of your choice. Liquid monk fruit drops also work well.
• 50g MCT oil OR use 50g more coconut oil or ghee instead. MCT is great for consistency. 
• 2 tsp vanilla essence or 1 tsp vanilla powder
• Pinch of salt 

Method:

1. Place all ingredients into your blender, and blend until well combined. 

2. Taste the mix and ensure everything is to your taste. Stop yourself from sipping on the whole thing. Okay, maybe enjoy at least a few spoonfuls. 

3. If you don’t have an ice-cream maker, these can be poured into ice-block moulds. Otherwise, pour the mixture into your ice-cream maker, and churn until it resembles thick, creamy ice-cream! 

4. Serve immediately for a soft serve consistency, or freeze for another time, though make sure you plan in advance as it can take a while to reach a smooth consistency when it has been frozen for long periods of time.

5. Serve alone, with the strawberry crumble, or with your desired flavours such as strawberries, raspberries, roasted nuts and seeds, cinnamon.