Ontario Strawberry Crumble with Basil Ricotta Ice Cream

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Skill Level
Preparation Time 10 minutes Total Time 30 minutes
Servings 6 Cost Per Serving $1/17
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Ontario Strawberry Crumble
2 cupsFresh Strawberries, roughly chopped
2 tbspPure Cane Sugar
1Vanilla Bean (or 1 tsp Pure Vanilla Extract)
6Oatmeal Cookies, crushed up
1 tbspExtra Virgin Olive Oil
Basil Ricotta Ice Cream
1/2 cupFresh Basil
1/4 cupPure Cane Sugar
1/2 cupRicotta Cheese
1 cupPlain Greek Yogurt
1 tbspLemon Zest


  1. To make the ice cream, freeze the yogurt in ice cube trays for about 2 hours.
  2. In a food processor pulse sugar, lemon zest and basil leaves until it forms coarse green crystals. Add ricotta and frozen yogurt cubes and pulse again until well combined. Let the mixture set in the freezer for 5 minutes and then serve with the crumble.
  3. For the strawberry crumble, preheat the oven to 350 degrees F.
  4. Combine strawberries with sugar and vanilla. Place in a small 6” by 8” baking dish.
  5. Combine crumbled oatmeal cookies with olive oil and press evenly on top of the strawberries.
  6. Bake for about 20 to 25 minutes or until the strawberry juice starts to bubble up the sides. Remove and allow to cool for at least 10 minutes before digging in.


  • One cup of strawberries has only 50 calories and all of the vitamin C most people need in a day. One cup of strawberries has more vitamin C than an orange! Vitamin C is needed for a healthy immune system, helping your body fight off illness and infection. Vitamin C also helps your body absorb iron more effectively.
  • Strawberries are rich in plant nutrients such as anthocyanins and ellagitannins, antioxidants help reduce overall inflammation. Studies have shown that having a cup of strawberries at least 3 days a week can reduce overall inflammation. 
  • Strawberries are rich in potassium and antioxidants, which may help lower blood pressure and increase levels of “healthy” HDL cholesterol levels in the blood. Together, these effects can help reduce heart disease risk.