Apple and Blueberry Crumble with Homemade Vanilla Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the ice cream:
  • 1 can (379 gr or 13½ ounces) of sweetened condensed milk, chilled thoroughly in the fridge
  • 480ml (or 2 cups) whipping cream
  • 2 teaspoons vanilla extract or paste
For the crumble:
  • 125g (or 1 cup) all-purpose flour
  • 100g (or ½ cup) raw cane sugar
  • big pinch of table salt
  • 1¼ teaspoons baking powder
  • 30g (or ½ cup) rolled oats
  • 113g (or ½ cup) unsalted butter, cold and cubed
  • 2 large apples
  • 150g (or 1 cup) frozen blueberries
  • 1 teaspoon cornstarch
  • 1 extra tablespoon raw cane sugar
Start with the ice cream:
  1. In a medium-sized bowl, whip up the chilled condensed milk, until it has doubled in size and falls off the beaters in ribbons. This can take up to 10 minutes. Just make sure the condensed milk has chilled well before using, otherwise it won't whip up. Add the whipping cream (unwhipped) and the vanilla and mix until combined. Pour the mixture into a freeze-proof container and place in the fridge. Give the mixture a vigorous stir with a fork every half hour until the mixture has frozen (this probably takes three hours in total). Cover with a lid and leave in the fridge for at least 8 hours (preferably overnight) to freeze through.
For the crumble:
  1. Preheat your oven to 190°C or 375°F (standard oven setting).
  2. In a small bowl, combine the flour, sugar, salt, baking powder and oats. Stir the ingredients together with a fork then add the cubes of butter. Rub the ingredients between your fingers, rubbing the butter into the dry ingredients, until the mixture starts to look like bread crumbs.
  3. Peel and core the apples and cut both of them into small pieces. Throw the apple pieces in a small bowl and add the frozen berries. Sprinkle in the cornstarch and extra sugar. Stir to coat the fruit with the sugar and cornstarch.
  4. Add the apples to a clean (aka: unbuttered) pie pan (mine could hold about 840ml (or 3½ C) of water). Sprinkle the dough crumbles over the top, place in the middle of the oven and bake for about 35 minutes, or until the crumble looks gorgeously golden and the fruit juices are bubbling. Serve warm, with a generous scoop of ice cream on top.
Recipe by The Tough Cookie at