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Cherry Ripe Ice Cream

A healthier take on a Chocolate Bar Classic, this Cherry Ripe Classic is as tasty as it is weird!!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Servings: 4
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Cherry Ice Cream

    • 200 grams pitted Cherries fresh or frozen
    • 100 grams cooked peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
    • 1 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
    • 1 Cup Coconut Cream place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains
    • 1 teaspoon Vanilla Extract
    • 1-2 Tablepsoons extra Sweetner if desired
    • 100 grams Chocolate
    • 1/4 Cup desicatted Coconut

    Chocolate

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa

    Instructions

    INSTRUCTIONS

    • Place the cherries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
    • Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.Taste and if desired add the extra sweetner
    • Once set (using on the 3 methods below) cover with melted chocolate and sprinkle with desicatted coconut.

    Moulds

    • Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.

    Ice Cream in the freezer

    • Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately. This last step is needed as the Ice cream can go too hard and icy.
    • You can leave the icecream on the bench for 20 minutes to allow it to soften which may mean you don't need to blend it.

    Ice Cream Machine

    • Follow the manufacturers instructions.

    Chocolate

    • Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and stir
    • Add the cocoa and whisk to combine. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
    • Use immediaely on the icecreams or place in lined dish and freeze until set (approximately 30 minutes). Store in the freezer.