Everyone loves crumble. I said everyone! Don’t argue with me, it will make this post a lot easier. I wanted to make vanilla ice cream with blueberry sauce, because I love blueberries, and have cake crumble on it the other night. Then I thought, why not just make a frozen version of blueberry crumble? Ka-Pow! Done.
I thought a frozen blueberry crumble sounded delicious and the look of it came out as delicious as it tastes. Crumble, yeah it’s good and it’s one of my favorite desserts, but what is the real thing people love most about crumbles? The crumble!! Hello, the answer was in the question. You could use practically any fruit and throw some crumble on top and people are sold. “Oh, that’s good crumble” they’ll say. No one ever says, “Oh that’s good fruit but what’s with the all that damn crumble stuff”? Who could not like crumble? A heartless bastard, that’s who.
I’ve used yellow cake mix in the past but here I prefer the white cake mix. It’s a little less intense than the yellow, can I say softer? I can and I will. The white cake mix I think is softer and it doesn’t steal blueberries thunder. The white cake mix with the blueberries and milk ice cream is a lot more subtle and they gel beautifully. I love harmony.
Enough talk, lets cook or bake or whatever…
1-6oz container of blueberries
1Tbsp vanilla extract
-combine all but vanilla extract and bring to a boil. Let simmer for about 5 minutes on medium heat.
-take off the stove and stir in your vanilla
-set aside to cool
Milk Ice Cream
3c heavy cream
1 1/2c half and half
1 1/4c sugar
-combine all in a pot and bring up to simmer.
-heat just enough to melt sugar, no need to boil
-take off heat and cool
White Cake Mix Crumble
1 box white cake mix (432g)
110g unsalted butter
-combine in a large mixing bowl. Using your hands, rub mix together until it forms a fine a crumb
-lay on a parchment lined baking sheet and bake at 350 degrees for about 15-20 minutes
-making sure to stir the mix around every once in a while during the baking process, don’t let it take on too much color
OK, you have everything made and ready to go? I know, it’s a process and seems long but it’s really not hard. I prefer to let my ice cream bases sit overnight in the fridge. If you’re on a schedule and want to spin it the day of, go for it. I would cool it down over an ice bath, maybe while you’re making everything else.
Let’s assemble this animal…
Get your ice cream spinning. Take a little bit of your white cake mix crumble and sprinkle on the bottom of your 12 1/2 x 9 casserole pan. This will make it a bit easier to remove slices when you cut into this beauty. When your ice cream reaches a soft and spreadable consistency pour it right into the casserole dish. Using a spatula, spread the ice cream out evenly reaching all corners. Take your blueberry swirl mix and swirl it through your ice cream. It doesn’t really matter how it looks, just make sure it’s evenly dispersed through out. Now, finish the top with the remaining crumble mix and it will look exactly like a blueberry crumble!
Here’s a cheater tip, which if you’re a cheater you’ve already figured out. Just buy a gallon of vanilla ice cream and let it soften up so you can spread that in your casserole dish. Go ahead, I’ll look away. I’ll know you cheated but it’s fine. I don’t take things personally.
If there are any grammar mistakes here, I apologize but I was watching House Hunters and they were in Cabo, Mexico and my dream is to live in Mexico. Anyone hiring or know anyone hiring a pastry chef in Mexico???
Let me know…
“Life is not a problem to be solved,
it is a mystery to be lived.”
As always, have an awesome weekend everybody.