Ice Cream Crumble

Ice Cream Crumble

We show you how to make a healthy ice cream crumble recipe using our own gloriously free oats and other healthy ingredients.


  • 250g butter, melted
  • 200g rapadura sugar
  • 270g gluten free plain flour
  • 50g GF Oats
  • 125g pecans, coarsely chopped
  • 2 litres vanilla ice cream, softened

Caramel Sauce

  • 12 Medjool dates pitted
  • 1 cup water
  • 1 tsp vanilla extract


  1. To make the caramel topping place the dates, ¾ cup of water and vanilla into a blender. Blend on low for 10-20 seconds then slowly turn up to the highest speed and blend for an additional 30-90 seconds.  Add additional water as needed until you get a sticky, thick consistency.  The sauce should be smooth.
  2. Preheat oven to 180oC. Line two baking trays with non-stick baking paper.  Combine the butter, sugar, flour, oats and nuts in a bowl.  Divide between the trays.  Press into a thin layer, bake for 15 minutes, cool for 5 minutes then crumble while still warm.  Set aside to cool completely
  3. Line a 20cm x 30cm baking dish with non-stick baking paper. Spread half the crumble mixture evenly over the base of the dish, drizzle half of the caramel topping over the crumble.  Spread ice cream over the caramel
  4. Sprinkle with the remaining crumble mixture over the ice cream. Drizzle the remaining caramel topping over the crumble.  Cover and freeze overnight
  5. Cut into squares to serve


  1. If you would like to make Ice Cream Sandwiches, don’t crumble the biscuit mixture when you remove it from the oven, cut the base into even squares, sandwich with ice cream and serve sauce over the top or on the side
  2. You can use your own homemade ice cream to decrease the sugar in the recipe

This recipe is from our “50 Ways with GF Oats” E-Book; find out more here


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