Comments on: Apple & Walnut Crumble Tarts with Miso Butterscotch Ice Cream

By: Suzanne

Suzanne — Fri, 15 Aug 2025 23:56:12 +0000

This looks so good! What a great combination of flavors!

By: Claudia Brick

Claudia Brick — Tue, 18 Jan 2022 17:20:37 +0000

In reply to sarah. Hi Sarah! Thanks so much, that is so lovely to hear. I'm sure they would freeze well. I actually haven't tried making chocolate no churn.. I guess you could trial swirling through a chocolate ganache right at the end?

By: sarah

sarah — Thu, 13 Jan 2022 05:13:19 +0000

incredible! you really are an incredible human being.

I rave about this blog. The icecream was a magical experience – just by itself.

I am testing freezing the pies, so they are a solution for unplanned arrivals.

I wondered if you have ever tried to make triple choc no churn icecream. I have been playing and testing for the last few months, and its still missing that wonderful extra choc sauce thru – like kapiti coast triple choc does. I dont know how they do it. I feel my double choc is wonderful, but still trying to get that triple choc.

By: Claudia Brick

Claudia Brick — Wed, 07 Mar 2018 03:09:20 +0000

In reply to Hailey.

Oh thank you so much for letting me know, so happy to hear you enjoyed them! And so sorry about the missing temperature – it was 180° but it’s the type of recipe that anything from 180° to 200 (375-400F) will work! I’ve updated the recipe now 🙂

By: Hailey

Hailey — Sun, 04 Mar 2018 21:13:54 +0000

I made these the other night and they were amazing! I especially loved the crust, it was delicious and perfectly crisp. I will be making these again and again! One small note, though, is that you forgot to include the temperature for the oven. I used 400 degrees and they turned out perfect but I didn’t see a temperature in the recipe. Thank you for the great recipe!