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Cherry ripple, chocolate & rose ice cream

Cherry ripple, chocolate & rose ice cream served on a plate

Cherry ripple, chocolate & rose ice cream

Name: Cherry ripple, chocolate & rose ice cream
Prep time: 15 min
Total time: 4 h 15 min
Yield: 8
Ingredients: 425g can pitted cherries in syrup, drained (reserve the syrup); ½ tsp rose water; 600ml double cream; ½a 397g can condensed milk; 100g bar of dark chocolate chopped (you want a nice mixture of chunks and smaller bits); shortbread biscuits cones and extra cherries, to serve (optional)

Cassie Best

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Serves 8

Easy

Prep: 15 mins

Plus 4 hrs freezing

A star rating of 3 out of 5.2 ratingsRate

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Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don't need an ice cream maker to make it

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

425g can pitted cherries

in syrup, drained (reserve the syrup)
½ tsp rose water
600ml double cream
½a 397g can condensed milk
100g bar of dark chocolate

chopped (you want a nice mixture of chunks and smaller bits)
shortbread biscuits

cones and extra cherries, to serve (optional)

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Nutrition: Per serving

kcal544
fat48g
saturates29g
carbs24g
sugars22g
fibre2g
protein4g
salt0.1g

Method

step 1

Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
step 2

Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you’ve used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

Recipe from Good Food magazine, August 2018

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A star rating of 3 out of 5.2 ratings

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