NO-CHURN BLACK CHERRY FOREST RIPPLE ICE CREAM

NO-CHURN BLACK CHERRY FOREST RIPPLE ICE CREAM

A simple and tasty summer treat using the Falcon Bake Pan, Prep Set and Bowls. 

INGREDIENTS 

  • 18 oz. pitted dark sweet cherries
  • 6 tbsp. sugar
  • 3 cups heavy cream, very cold
  • 1½ can sweetened condensed milk
  • 3 tbsp. water
  • 1½ tsp. pure vanilla extract
  • 6 oz. bittersweet chocolate chunks
  • Pinch of sea salt 

METHOD

Combine the cherries, sugar, sea salt and 2 tablespoons water in our large Bake Pan. Bring the mixture to a boil then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup. Transfer to one of our mixing bowls and refrigerate for about 15 mins or until cool.

Using an electric mixer, beat the cream, condensed milk, and vanilla in a large bowl on medium-high until it holds shape, 3 to 4 minutes. Gently fold in the chocolate chunks.

Fold the cream into the cherry mixture in our Bake Pan or Serving Tray. Cover tightly with plastic wrap and freeze for at least 5 hours or until firm. Remove from the freezer 15-20 mins before serving in our 12cm bowls.


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