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Home » Delightful Desserts » Scottish Cranachan Cheesecake Ice-cream

Scottish Cranachan Cheesecake Ice-cream

Author: Karon Grieve Published : July 2019

Recipe
cranachan icecream pin image
Cranachan cheesecake icecream pin image

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!

cranachan cheesecake icecream

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’.

box of raspberries

Cranachan cheesecake

I came up with this recipe after I’d written my baking book Simply Scottish Cakes & Bakes which featured a recipe I created for Cranachan Cheesecake.

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!

cranachan icecream in box

Ingredients for cranachan ice-cream

  • Raspberries
  • Sugar
  • 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.

cranachan ice-cream in glass

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.

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Here are some other Scottish desserts you might like to try;

Frozen Drambuie Souffles

Flummery

Porridge Brulee

Scotch whisky granita

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
cranachan cheesecake icecream

Traditional Scottish cranachan cheesecake ice-cream

Karon Grieve
A super easy and tasty ice-cream in the traditional Scottish style with raspberries, whisky, shortbread and more
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine Scottish
Servings 6 people
Calories 301 kcal

Ingredients
 

  • 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

Instructions
 

  • 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

Notes

This will keep in the freezer for up to 3 months

Nutrition

Calories: 301kcalCarbohydrates: 31gProtein: 5gFat: 18gSaturated Fat: 9gCholesterol: 50mgSodium: 174mgPotassium: 183mgFiber: 3gSugar: 23gVitamin A: 627IUVitamin C: 11mgCalcium: 90mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

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Cranachan cheesecake icecream pin image

Filed Under: ALL RECIPES, Delightful Desserts, Scottish Recipes, Summer

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