- Entertaining
- Sweet
- Frozen
Scottish Cranachan with a Twist
This Cranachan takes a beloved Scottish classic and gives it a fresh, modern lift. Traditionally a simple mix of cream, oats, honey, and raspberries, this version keeps all the charm of the original while adding a playful twist that makes it feel new again. The result is a dessert that’s light yet indulgent, rustic yet elegant—beautifully layered with texture and flavour.
Toasted oats bring a nutty crunch, the cream is silky and lightly sweetened, and the berries add a bright, tangy burst that ties everything together. It’s the kind of dessert that feels effortless but impressive, perfect for entertaining or treating yourself to something special. A celebration of simplicity, seasonality, and just the right amount of creativity.
What You’ll Need
1l Norco Cape Byron Ultimate Vanilla ice cream
150g Atherton raspberries (can substitute with Raspberries)
30g raspberry jam
180g honey
Half a lemon – juiced
50ml whisky
80g toasted oats
Remove ice cream from freezer, allowing to soften slightly at room temperature for approximately 15 minutes
In a small bowl combine the raspberry jam, honey, lemon juice and whisky
Fold the Atherton raspberries through the jam mixture and set aside
Using a stainless-steel bowl, fill with ice and then place another bowl on top
Transfer ice cream to the cold bowl, folding the raspberry mixture through to form a ripple effect, working quickly so the ice cream doesn’t melt
Fold in the oats and return mixture to the freezer
Allow to firm up for 30 minutes before serving
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