Impress friends with this easy yet exciting dessert. For an entirely home-made creation, make the ice cream from scratch following our home-made vanilla ice cream recipe.
What's better than an ice cream sundae? one with a cinnamon crumble topping, of course!
We all know the best part of a crumble is the topping itself, so we've combined golden crispy crumble with vanilla ice cream and topped it with sliced bananas and chocolate sauce - delicious!
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Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
520
Ingredients
1 quantity vanilla ice cream, frozen for 2 1/2hr until starting to firm up
150 g plain flour
75 g light muscovado sugar
75 g butter
2 tsp. ground cinnamon
Directions
Step 1
Preheat oven to 190ºC (170ºC fan oven) mark 5. Put the flour in a large bowl, add the sugar, butter and cinnamon, and rub in until the mixture looks like crumbs. Spread out the crumble on a nonstick baking sheet and bake for 10min, or until golden. Cool for 10min, then break into pea-sized pieces and set aside one third.
Step 2
Using a wooden spoon, stir the remaining crumble into the ice cream. Return to the freezer for at least 2hr until firm.
Step 3
Soften in the fridge for about 20min before serving. Put a layer each of bananas, chocolate sauce and ice cream in tall sundae glasses. Decorate with a sprinkling of reserved crumble and grated chocolate.
Step 4
To serve. Sliced bananas; chocolate sauce, and grated chocolate for sprinkling.
GHTip: Make sure the crumble is broken into pea-sized pieces before you fold it into the ice-cream mixture. Any larger and the finished ice cream will be too lumpy; any smaller and they'll disappear.
Per Serving:
Calories: 520
Total carbs: 37 g
Total fat: 37 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
