Melted Ice Cream Dessert with Almond Honey Crumble Recipe
Fresh vanilla bean really makes this dessert, that fresh vanilla taste is what gives it the flavor of melted ice cream, however it is not soupy like ice cream. Instead it has the consistency of a stiff mousse. Try it and you’ll know what I mean. Serve in small scoops with this almond crumble topping. Grinding the almonds is really a breeze and takes only a couple of minutes if you have the right equipment.
For the Almond Honey Crumble Recipe
150 grams ground raw organic almonds (I grind mine with Omega’s masticating juicer)
1 Tbsp Honey
1/2 tsp Cinnamon
1/2 tsp Ginger
5 Tbsp Melted Butter
For the Melted Ice Cream Recipe
2 Cups Heavy Whipping Cream (I like dean’s in the small purple containers because they do not contain other ingredients – make sure you scrape the inside of the box since the fats coagulate and stick)
2 Packages 8 ounce Cream Cheese at room temp
1/2 Cup Organic Cane Sugar
1 Madagascar Vanilla Bean
Mix the ground almonds with the honey, cinnamon, and ginger. Drizzle the melted butter over the dry ingredients and mix with your hands then cover and refrigerate.
Whip the heavy cream with an electric beaters for several minutes until stiff. In a separate bowl add the cream cheese and mix with your electric beaters, once softened add the 1/2 cup of sugar. Mix for several minutes. Use a sharp knife to cut the vanilla bean into two lengthwise. Lay the bean on a cutting board with the inside of the bean facing up. Take a sharp knife and with the blade at an angle scrape the seeds out of the bean then add to cream cheese mixture. Do the same with the other side of the bean and beat the mixture until incorporated. Next begin slowly stirring in the heavy cream until mixed evenly. Scrape mixture into covered container and refrigerate for at least 8 hours. Serve small scoops in dessert dishes and sprinkle almond crumble on top. Serve with a fruit topping if desired.




