Chocolate Pear Crumbles with Ginger Ice Cream

These are lovely little warming wintry puds served up with a gorgeous festive ice cream that has a bit of a kick to it. The ice cream is no churn, so takes just moments to whizz up and freeze, and the crumbles are super simple to make plus low in refined sugar, and dairy free. You can make the crumble in one big dish if you prefer. You’ll need to make the ice cream at least 6 hours before you want to serve up the puddings to allow freezing time.

Serves 6

Ice Cream Ingredients

6 balls stem ginger

75g syrup from the stem ginger jar

175g condensed milk

300g double cream

Crumble Ingredients

6 good sized pears

2 tbsp maple syrup

1 tsp ground ginger

150g oats

100g almonds

50g ground almonds

100ml maple syrup

3 heaped tbsp coconut oil

100g dark chocolate, chopped into small chunks


For the ice cream, put all the ingredients plus a pinch of salt into a high speed blender and blend for several minutes until thick and creamy. Pour into a freezer safe container and freeze for at least 6 hours.

For the crumbles, preheat the oven to 180.

Peel, core and chop the pears. Add them to a small pan with the two tablespoos of maple syrup, ground ginger and 250ml water. Heat on the hob until bubbling then gently simmer for 10 minutes until just softened. (Give them a little longer if you started with very firm pears!) Drain the pear pieces and divide them into 6 oven proof ramekins (or you can use one larger ovenproof dish) and allow to cool.

Whizz the almonds in a food processor until finely chopped. Put them into a bowl along with the oats, ground almonds and a pinch of salt. Gently melt the coconut oil and maple syrup together in a pan or in a bowl in the microwave. Pour over the oats and nuts and mix until well covered and sticky.

Poke a few chunks of chopped chocolate into the pears in each ramekin.

Divide the crumble topping between the dishes (or spread it over the larger dish if doing one big crumble). Put the ramekins or dish onto a baking tray, transfer to the oven and bake for 20-25 minutes until golden and crisp on top.

Remove from the oven and scoop a ball of ginger ice cream onto each dish before serving up.

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