No-churn sesame choc cherry ice cream
This indulgent no-churn ice cream swirls earthy black sesame and a tangy cherry ripple through a creamy vanilla base, studded with chunks of dark choc. It’s not your average scoop, will impress your guests but it’s actually easy to make too! All topped with a magic chocolate shell to crack into.
Ingredients
Method
Ingredients
- 2 cups cream
- 1 can (395g) sweetened condensed milk
- 1 tsp vanilla extract (optional)
- 4 tbsp Black tahini
- 1 tbsp honey
- 1 1/2 cup morello cherries
- 1 tbsp sugar
- 2 tsp lemon juice
- 250g dark chocolate
- 1 tbsp coconut oil
Method
- In a small saucepan, combine cherries, sugar, lemon juice, and a splash of water. Simmer over medium heat for 10 minutes, stirring occasionally, until the cherries soften and the mixture thickens. Cool completely.
- In a large bowl, whip the cream to soft peaks. Gently fold in the condensed milk and vanilla until combined.
- Chop half the chocolate (125g) and fold the chunks into the cream mixture.
- Stir together the black tahini and honey, add neutral oil if it isn’t spreadable.
- Pour roughly half the cream mixture into a loaf tin or container. Dollop spoonfuls of the black sesame paste and cherry ripple across the surface. Swirl with a knife or skewer. Add the remaining cream mixture on top and repeat the swirl. Smooth the top gently.
- Melt the remaining chocolate (125g) with 1 tbsp coconut oil in the microwave in 30-second bursts. Let it cool and then gently pour evenly over the top of the ice cream, using a spoon to guide it to the edges. Sprinkle with salt.
- Freeze for at least 6 hours, preferably overnight.
Top Tips:
- Cherries can be substituted with any fresh, frozen or tinned fruit!
- You can also make your own black sesame paste by grinding black sesames in a food processor or spice grinder and adding a little oil for the right consistency.
- Wait until the ice cream has frozen for a few hours until pouring over the chocolate to ensure a super smooth top.