No Churn Cherry Ripple Ice Cream
It’s pretty cherrific if we do say so ourselves. Frozen fruits are great for whipping up a quick berry coulis, not only do they taste delicious but deliver a huge pop of gorgeous colour too. This makes for an excellent pudding, best enjoyed in the sunshine on a lazy summer’s day.
For the coulis:
Juice of 1 lemon
For the ice cream:
Vanilla bean paste or vanilla extract
You will also need:
900g loaf tin
Step 1 of 3
For the coulis: Cook the cherries with the sugar and lemon juice for 15 minutes. Stir frequently to avoid the sugar catching but be careful not to completely squash the cherries. Set aside to cool.
Step 2 of 3
For the ice cream: add the cream to a large bowl and using an electric hand whisk, beat the cream to soft peaks. Add the Fat Free Condensed Milk and vanilla and beat again to soft peaks.
Step 3 of 3
Gently swirl the cherry coulis through the ice cream mix and decant into a freezer safe container. Freeze until solid (about 3-4 hours or overnight).
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