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Vanilla Camilla Crumble

June 9, 2016

 So, who dislikes the idea of having dessert for breakfast? I certainly don't. For our #tastytuesday I wanted to give Skinny Scoop's  Vanilla Camilla a stand to shine on. I wanted her to have a pairing that tasted delicious and nourishing, but without hiding away her natural flavour. And yes, she's that good that she had to be personified.


I like to make a big batch of this crumble and jar it for a sweet breakfast or dessert topping. Can't have dairy? This crumble pairs beautifully with almond milk for a treat filled breakfast.



Vanilla Camilla Crumble

Serves 1


10g raw coconut flakes

5g coconut flour

10g lightly toasted flaked almonds

5g chopped pecans

A pinch of cinnamon, ground cardamom, ground cloves and a pinch of rock salt

1 Tbsp raw agave syrup or honey or raw maple syrup

1 tub Vanilla Camilla, to serve


1. Remove a tub of Vanilla Camilla from the freezer and allow to melt slightly. Run a knife around the tub and gently turn the ice cream out onto a plate. Place back in freezer.

2. Prepare crumble by stirring together all dry ingredients.

3. Heat up agave syrup in a small pan and once bubbling, stir in crumble mix. Coat with syrup and cook for 5 minutes on a low heat.

4. Remove from heat and remove ice cream from the freezer.

5. Top ice cream with crumble and some extra coconut flakes and agave, if desired.

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