Klondike Crumble Recipe

Prepare dry mix

In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon sea salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, diced unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 5–7 minutes).

Bake crumble

Preheat oven to 350°F (175°C). Spread the crumble mixture in an even layer on a parchment-lined baking sheet. Bake until golden and crisp, 12–15 minutes, stirring once halfway through to brown evenly. Remove and let cool completely; crumble into smaller pieces if large clusters form.

Prepare berry glaze

In a small saucepan over medium heat, combine 1 cup thawed, drained mixed berries, 1 tablespoon unsalted butter, 1 tablespoon brown sugar and 1 teaspoon lemon juice. Stir and bring to a gentle simmer for 3–4 minutes until berries release juices. If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water and stir into the simmering berries; cook another 1 minute until slightly thickened. Remove from heat and cool to warm.

Soften and flavor ice cream

Let 3 cups vanilla ice cream soften at room temperature for 8–10 minutes until scoopable but not melted. Stir in 1/4 cup sweetened condensed milk and 1/2 teaspoon vanilla bean paste (or extra vanilla extract) until smooth — this creates a slightly creamier, spreadable filling and helps keep structure when re-freezing.

Fold in chocolate

Fold 1/2 cup semisweet chocolate chips into the sweetened ice cream mixture. If you prefer small ribbons of chocolate, coarsely chop half the chips before folding so you get varied texture similar to a Klondike bar.

Layer the dessert

Line an 8x8-inch (or similar) shallow baking dish with plastic wrap or parchment, leaving an overhang for easy removal. Spread half of the cooled crumble across the bottom in an even layer (this acts like a base). Spoon half of the ice cream mixture over the crumble and spread to an even layer (about 1/2–3/4 inch thick). Drizzle half of the warm berry glaze over the ice cream, using a knife to swirl gently but avoid mixing completely.

Repeat layers

Add the remaining crumble in a light even layer, pressing very gently so it adheres to the ice cream, then top with the remaining ice cream mixture. Drizzle remaining berry glaze over the top. Sprinkle the remaining baked crumble and optional 2 tablespoons chopped toasted pecans or walnuts evenly across the surface. Finish with a light pinch (1/8 teaspoon) of coarse sea salt if using.

Freeze to set

Fold the overhanging plastic wrap or parchment over the top to prevent ice crystals and place the pan in the freezer. Freeze until firm, at least 4 hours or preferably overnight.

Serve

When ready to serve, remove the pan from the freezer and let sit 4–6 minutes at room temperature to loosen. Lift the slab out using the overhanging wrap and transfer to a cutting board. Using a hot, dry knife (dip in hot water and dry between cuts), slice into squares. Serve immediately — each square will have crunchy crumble, creamy vanilla-chocolate ice cream, and fruity glaze reminiscent of a Klondike-style ice cream bar with crumble.