I’ll admit it, I’m a total ice-cream addict, just love the stuff and homemade is best. This is my Cranachan cheesecake ice-cream which is my adaptation of out traditional Scottish cranachan dessert and it’s just fab!
What is cranachan?
Cranachan is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in June.
The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called ‘the uncontested king of Scottish desserts’.
Basically, I took the traditional cranachan recipe and instead of using the oats as a sprinkling on top I mixed them with shortbread crumbs and made a cheesecake base then converted the cream etc to a New York style baked cheesecake.
It was a huge hit and I thought I could play with the recipe again to come up with a quicker dessert for summer, my Cranachan Ice-cream was born!
Ingredients for cranachan ice-cream
- Lemon juice
- Whisky – of course!
- Milk, cream cheese and creme fraiche for the creamy case
- oats, shortbread and mixed nuts for the crunch
Raspberries, sugar, lemon juice, whisky (goes without saying, this is Scotland after-all), cream cheese, milk , creme fraiche, oats, shortbread crumbs and mixed nuts.
How you make cranachan ice-cream
All you have to do to make this Cranachan Ice-cream is cook the raspberries along with lemon juice and some of the sugar for ten minutes then puree them.
Add whisky and set aside to cool completely.
Toast the nuts and crush, also toast the oats and mix with shortbread crumbs.
Mix the cream cheese, milk and creme fraiche with remaining sugar and churn in ice-cream maker. Then swirl in the raspberry puree and top with the crumble.
Pop your Cranachan Ice-cream into the freezer and take out 20 minutes before you want to serve it.
Here are some other Scottish desserts you might like to try;
Traditional Scottish cranachan cheesecake ice-cream
- 250 g raspberries
- 3 tbsp sugar
- juice 1/2 lemon
- 1 tbsp whisky
- 2 tbsp porridge oats
- 1 tbsp mixed nuts crushed
- 2 tbsp shortbread crumbs
- 250 g cream cheese
- 3/4 cup milk
- 1/2 cup creme fraiche
- 6 tbsp sugar
- Cook the raspberries with sugar and lemon juice for 10 mins then cool and puree pressing through a sieve to remove pips, add the whisky and chill well
- Toast nuts then oats in dry pan till aromatic and golden then tip out and chill
- Mix the cream cheese, milk, creme freche and sugar and churn in ice-cream maker. Swirl in the puree and scoop into freezer box and top with crumble
- Freeze till you want to eat it and defrost 20 minutes before serving