Ok it’s definitely spring, the weather is warming up…quite dramatically and with that, comes the craving for ice-cream! (Who else is like that?) Can I be allowed to put it on top of everything and call it a meal? Here me out people, it’s too hot not to.
Today I’ve used some epic ice cream to feature in this Apple Crumble Sundae with Hot Fudge Sauce. And let me tell you, everyone will be going crazy over these sundaes.
I’ve partnered with a small Australian business called Cocofrio and used their insanely addictive Salted Caramel ice cream, for the topping of this Apple Crumble Sundae.
Cocofrio’s mission is to create the best quality dairy and gluten-free ice-cream products, while still caring for our wellbeing and health. How sweet of them 😀 Because let’s be honest, the dairy free ice cream world has yet to peak and many alternatives are lacking in flavour or even healthy ingredients (hello weird preservatives).
So Cocofrio came about and created a product that is just as good as regular diary ice cream. It’s creamy, actually tastes delicious, none of that coconutty flavour you find in many coconut products, the flavours are interesting and fun and it’s an ice cream everyone can enjoy. This has now become my go to ice cream because, well, it’s delicious and taste always wins for me.
As they are a small business, you won’t find them on the supermarket shelves yet so check out their stockist list to see where you can pick some up.
Now let’s talk about the sundae. We’ve got layers upon layers of deliciousness going on- crumble, apple compote and a hot fudge sauce.
Everything is simple to make so don’t be overwhelmed that there are three different components to this.
-You want to start off with the crumble so it can cool and go crunchy before being layered up.
-Then to the compote, which is just a matter of peeling and chopping apples and then simmering them until they’re tender.
-Finally that hot fudge sauce. Based off my caramel sauce recipe, with the addition of rice malt syrup to deepen the flavour and create a little more of a fudgy consistency.
And then layer that baby up!
If you want some more flavours that are going to match perfectly with this warm weather, be sure to check out this Peach and Apple Cobbler, Fresh Fruit Tart with Lemon Cream, Creamy Lemon and Raspberry Slice and these Fluffy Lemon Blueberry Scones.
….So what are you waiting for? Let’s get baking!
- 1 cup (100g) rolled oats
- 2 tablespoons (20g) slivered almonds
- 2 tablespoons (30g) coconut oil
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons (40mL) maple syrup
- Apple Compote
- 3 Granny Smith apples, peeled, cored and cubed
- ¼ cup (45g) coconut sugar
- Juice of ½ lemon (15mL)
- Hot Fudge Sauce
- ⅓ cup (55g) coconut sugar
- ½ cup (115mL) coconut milk
- ⅛ teaspoon vanilla extract
- 1 tablespoon (15mL) rice malt syrup
- 8 scoops of Cocofrio Salted Caramel Ice Cream
- Preheat the oven to 180°C / 355°F fan forced. Line a baking tray with baking paper.
- Make Crumble by mixing the oats and silvered almonds in a medium sized bowl.
- In a saucepan over medium-low heat, add the coconut oil, cinnamon, vanilla and maple syrup. Stir together until the coconut oil has melted. Pour the liquid over the oats, stir to mix. Spread in an even layer over the baking tray and cook for 10-15 minutes, until golden brown. Leave to cool on the tray.
- Meanwhile make the Compote. Place all the ingredients in a large saucepan over medium-low heat. Cover and simmer for 10-15 minutes, stirring occasionally until the apples are tender. Remove from heat.
- Make the Hot Fudge Sauce. In a small saucepan over medium heat, combine all the ingredients together and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently to avoid burning. It should thicken slightly and have a rich caramel flavor. Cool slightly.
- To assemble layer the crumble, apple compote and fudge sauce in a glass cup. Scoop the ice cream on top and drizzle more of the fudge sauce over it. Serve warm.
Store each component separately:
Hot fudge sauce in a container in the fridge for up to 4 days.
Apples covered in the fridge for up to 5 days.
Crumble covered in the cupboard for up to 8 days.
Layer up only when ready to serve.