Impress your friends (and your enemies!) with this Cherry and Chocolate Ice Cream Cake.
A creamy lush dessert that takes pretty much no effort at all! In fact, almost all of it is premade and purchased!
I fooled so many friends and family into believing this was all made from scratch! *insert evil laugh*
Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.
Bring to the boil over medium heat and cook until it starts to thicken, keep an eye on it and stir often
Blitz with a stick blender and pop in the fridge to cool down
Stir the ice cream really well until it resembles soft-serve ice cream
Line tin of choice with baking paper (don’t bother if using an individual pudding mould, you can just run the base under warm water to loosen it) and pour in the ice cream
Pour morello cherry coulis across the top and use a knife or palette knife to gently swirl the coulis through the ice cream cake
Place in the freezer for at least 4 hours or until set.
Remove from tin and make a little channel down the top of the ice cream cake and top with remaining coulis, Maltesers and halved cherries
Now, let’s get some measurements out of the way quickly because you have a couple of choices here in terms of tins. I’m going to give you cup measures for multiple options to make life easier.
Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity takes 2lts ice cream with maybe a little leftover.
A smaller loaf tin 15 cm x 8 cm or 2 c capacity makes 2 3 cakes, if you don’t quite fill to the top you will get 3.
Individual pudding moulds 1 cup capacity – 6
20 cm Round Cake tin