Roasted-cherry ripe ice-cream cake recipe
An ice-cream cake inspired by the chocolate bar.
Ingredients
2.5 cups cherries
¼ cup castor sugar
1 litre good quality vanilla ice-cream, softened
¾ cup shredded coconut, toasted
Shaved dark chocolate, melted chocolate, coconut chips and fresh cherries to serve
Method
Preheat the oven to 180C. Place the cherries and castor sugar in a roasting tray then place in the oven and roast for 40 minutes or until the cherries are wilted, tender and juicy.
Pit the cherries and reserve a few to serve, then place the remaining cherries, coconut and ice-cream in a blender and blitz to combine. Pour into a greased and lined 18cm round spring-form cake tin and freeze until firm, preferably overnight.
Gently turn out from the tin, drizzle over the melted chocolate then top with the shaved chocolate, roasted and fresh cherries and coconut chips and serve immediately.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/roastedcherry-ripe-icecream-cake-recipe-20180207-h0v9bf.html