Frozen White Chocolate & Blueberry Crumble Log

Blueberry crumble.jpg



265g white chocolate

55g unsalted butter

3 egg whites

1 egg yolk

1 tsp. vanilla essence

1 tsp. vanilla bean paste

350g pouring cream

250g blueberry jam

2 TUBS Blueberry Crumble Halo Top ice cream


1. Place the white chocolate, butter, 50g pouring cream and vanilla

paste/essence together in a microwave safe bowl

2. Microwave on high in 30 second increments until melted

3. Remove bowl from microwave

4. Stir the egg yolk into the chocolate mix and set aside for 5 minutes

5. Using a hand held mixer, whip the remainder of the cream (300g) to soft

peaks and then set aside

6. In a separate bowl, whip the egg whites until they form soft peaks

7. Pour the whipped cream into the whipped egg whites and fold through

using a spatula

8. Fold 1/3 of the egg/cream mix into the melted chocolate mix

9. Fold through the remainder of the egg/cream mix into the melted

chocolate mix

10. Pour mix into a loaf tin ensuring that the tin is covered with plastic wrap

11. Freeze for a minimum of 5 hours or until firm

12. When you think the white chocolate mousse has frozen solid, let Halo Top

ice cream thaw for 10 minutes

13. Remove loaf tin from freezer and pour the blueberry jam on top of the

frozen white chocolate mousse

14. Spread jam evenly using a palette knife

15. Pour 2x TUBS “Blueberry Crumble” Halo Top ice cream on top of the jam

16. Spread evenly using a palette knife

17. Freeze until the top layer has set solid or for a minimum of 2 hours

18. Remove loaf tin from freezer and tip upside down onto a plate

19. Remove plastic wrap

20. Decorate frozen white chocolate and blueberry crumble log with fresh

berries and edible flowers