Liam Charles’ recipe for raspberry and pistachio scoop

Want a quick and fancy way to primp shop-bought ice-cream? I’ve got it covered. Think vanilla ice-cream marbled with raspberries and roasted pistachios, and accompanied by a crumble and a chocolate magic shell for crunch. Wait, why is the chocolate solid? Just call me a sorcerer.

Raspberry and pistachio scoop

Prep 5 min
Cook 15 min
Serves 4

For the crumble
115g plain flour
½ tsp fine sea salt
70g soft light brown sugar
75g unsalted butter, cubed

For the scoop
1 litre good-quality vanilla ice-cream, slightly softened
350g raspberries, chopped
140g roasted pistachios, 100g roughly chopped, the rest finely chopped, to serve

For the magic shell
85g dark chocolate
25g coconut oil
2 tsp cocoa powder
½ tsp vanilla extract
Salt

Heat the oven to 180C (160C fan)/350 F/gas 4. Tip the flour, salt and sugar into a large bowl and give it all a good mix. Add the butter, then use your fingers to rub it into the flour until the mixture resembles breadcrumbs. Put the crumble on a baking sheet lined with greaseproof paper and bake for about 13 minutes, stirring once halfway, until it’s a deep golden brown, then remove and leave to cool.

Put the ice-cream in a large bowl and stir with a large spoon to loosen it a little. Fold in 300g raspberries and the roughly chopped pistachios until well distributed, then pop the ice-cream into an airtight container and return to the freezer.

In a microwave-safe bowl, melt the chocolate and coconut oil in 20-second bursts, stirring the mix at each interval. Once melted and smooth, stir in the cocoa powder, vanilla and a pinch of salt.

When the ice-cream is frozen, put a few scoops on each plate. Spoon over some of the warm, melted chocolate, place a few of the remaining raspberries around the ice-cream, sprinkle over a whole lot of crumble and the remaining pistachios, and serve at once.