Iced Cranachan

Take a traditional Scottish dessert of cream, raspberries, whisky, and oatmeal and turn it into ice cream.
Servings 6
Calories 365kcal
Author Janice Pattie


For the ice-cream

  • 300 ml milk
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 25 g caster sugar
  • 1 tbsp Scottish Heather Honey
  • 1 tbsp Scottish Malt Whisky
  • 300 ml 1/2 Fat Creme Fraiche

For the Oat Crumble

  • 100 g Scottish medium oatmeal I used Hamlyns Oatmeal suitable for baking
  • 30 g Scottish butter
  • 50 g demerara sugar
  • 200 g Scottish Raspberries


To make the ice cream

  • Pour milk into a heavy based saucepan, add the honey and heat until almost boiling.
  • Take off the heat and let it cool slightly.
  • Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
  • Cook over a low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon.
  • Do not allow to boil!
  • Pour into a chilled bowl and leave to cool in the fridge
  • Whisk the Creme Fraiche into the cold custard until evenly blended.
  • Pour into an ice cream maker and churn until frozen, alternatively freeze in a shallow container, whisking 2 or 3 times during freezing to break down the ice crystals and ensure an even-textured ice-cream.

To make the oat crumble

  • Rub together the medium oatmeal and the butter until combined and resembling rough breadcrumbs.
  • Add the demerara sugar and stir through.
  • Heat the oven to 180C and spread the mixture on a baking tray.
  • Bake for 15 - 20 minutes until golden brown and crispy.
  • Let the crumble cool.
  • When the ice-cream is still soft, add half the oat crumble and mix well.

For the Raspberry Coulis

  • 100g Scottish Raspberries
  • 25g icing sugar, sieved
  • Push 100g of raspberries through a sieve, collecting the juice in a bowl.
  • Stir in the icing sugar until dissolved.
  • Chill until ready to use.

To present

  • If wished you can fill the ice cream and crumble mix into small dariole moulds or teacups and refreeze.  
  • Unmould by dipping the dariole moulds or cups into hot water then turn over. Serve with the coulis, fresh raspberries and some of the retained crumble. 


Calories: 365kcal | Carbohydrates: 25g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 181mg | Sodium: 82mg | Potassium: 175mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1080IU | Vitamin C: 9.1mg | Calcium: 109mg | Iron: 0.6mg