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A super easy and tasty ice-cream in the traditional Scottish style
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: Scottish
Author: Karon Grieve


  • 250 g raspberries
  • 3 tbsp sugar
  • juice 1/2 lemon
  • 1 tbsp whisky
  • 2 tbsp porridge oats
  • 1 tbsp crushed mixed nuts
  • 2 tbsp shortbread crumbs
  • 250 g cream cheese
  • 3/4 cup milk
  • 1/2 cup creme fereche
  • 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