Indulge in this delicious homemade ice cream with swirls of black cherry syrup, dark chocolate flakes, and crunchy toppings. It’s a no-churn recipe, meaning you don’t need any fancy equipment—just a few simple ingredients and a little freezer time to enjoy this sweet treat.
The Ingredient Lineup
For the Ice Cream Base:
- 500 ml heavy cream, cold
- 175 ml sweetened condensed milk
- Black cherry syrup, for swirling
- 1 teaspoon vanilla extract
- Amarena cherries, to taste
- 100 g dark chocolate flakes
For Decorating:
- Hazelnut pieces, chopped
- Crumbled meringues
How to Put It All Together
1. Whip the Cream
In a large bowl, use an electric mixer to whip the heavy cream until soft peaks form. Be sure to use cold cream for best results. Once whipped, add the vanilla extract and sweetened condensed milk. Gently fold the mixture together with a spatula until well combined.
2. Create the First Layer
In your chosen ice cream tub, spoon half of the vanilla ice cream mixture. Add a generous spoonful of amarena cherries, half the chocolate flakes, and drizzle in some black cherry syrup. Lightly swirl the mixture with a spoon to create a marbled effect.
3. Layer Again
Add the remaining half of the ice cream mixture on top, then repeat with more black cherries, the rest of the chocolate flakes, and another drizzle of black cherry syrup.
4. Final Touches
To finish, sprinkle the top with chopped hazelnuts and crumbled meringues. These add a delightful crunch that contrasts beautifully with the creamy ice cream.
5. Freeze
Seal the container tightly with an airtight lid or cover it with plastic wrap. Place the ice cream in the freezer for at least 4 hours or until fully set.
Tips for Success
- Whipping the Cream: Make sure your cream is cold before whipping to achieve the perfect texture.
- Swirling Effect: Be gentle when swirling the black cherry syrup—overmixing will blend it in too much, losing the marbled look.
- Chocolate Flakes: You can use finely chopped dark chocolate or pre-made flakes for a smoother texture in the ice cream.
Serving and Storage
Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving. This ice cream can be stored in the freezer for up to 2 weeks. Be sure to cover it tightly to prevent freezer burn.
Enjoy this luscious Cherry and Chocolate Flake Ice Cream as a refreshing summer treat or an indulgent dessert! It’s the perfect mix of sweet, fruity, and crunchy all in one scoop.
Cherry and Chocolate Flake Ice Cream
Ingredients
Ice Cream Base
- 500 ml heavy cream
- 175 ml sweetened condensed milk
- as needed black cherry syrup
- 1 tsp vanilla extract
- as needed Amarena cherries
- 100 g dark chocolate flakes
For Decoration
- as needed hazelnut pieces for decoration
- as needed crumbled meringues for decoration
Instructions
- Whip the heavy cream with an electric whisk until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract until fully combined.
- In an ice cream tub, place half the vanilla ice cream mixture. Add a few Amarena cherries, half the chocolate flakes, and a drizzle of black cherry syrup. Gently swirl the mixture to create a marbled effect.
- Pour the remaining ice cream mixture on top. Decorate with more Amarena cherries, the rest of the chocolate flakes, chopped hazelnuts, and crumbled meringues.
- Seal the container with a lid or cover tightly with plastic wrap. Freeze for at least 4 hours or until firm.
Notes
- Ensure the cream is cold before whipping for better consistency.
- Amarena cherries can be substituted with regular cherries if unavailable.
- For a crunchier texture, add some chopped nuts into the ice cream before freezing.
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