NewsBite

Advertisement
Good Food logo

Roasted-cherry ripe ice-cream cake recipe

Katrina Meynink
Katrina Meynink

Advertisement
Advertisement

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

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Katrina Meynink

Original URL: https://www.smh.com.au/goodfood/recipes/roastedcherry-ripe-icecream-cake-recipe-20180207-h0v9bf.html