Berry Crisp Ice Cream

Combine oats and cinnamon in a bowl. Rub in the cold butter with fingers until crumbly.

Spread the crumb mixture on a baking tray and bake at 175°C for 12–15 minutes or until golden. Cool until crisp.

Whip the heavy cream to soft–medium peaks.

In a second bowl, combine the Nestlé Sweetened Condensed Milk, vanilla extract, and salt.

Gently fold the whipped cream into the condensed milk mixture to form the ice cream base.

In a loaf pan or container, layer the ice cream base, spoonfuls of berry compote, and a sprinkle of the crisp topping.

Repeat the layers and swirl gently with a knife without over-mixing.

Freeze for at least 6 hours or overnight.