While it’s still nice and warm, this recipe makes the perfect summer pud.
Summer screams ice cream. It’s cooling, fruity and makes the most perfect dessert. Ice cream, for me, has the cache of being complicated to make, needing either an expensive ice cream making machine or hours of stirring and other kerfuffle. But thanks to some brilliant no churn recipes *this one being Lucy Loves based* my expensive ice cream machine sits idle. And it’s lonely existence continues with this amazing No Churn Cherry Ice Cream, the inspiration for this coming from the wonderful Super Golden Bakes, with thanks.
I adore cherries, they are one of my top summer fruits. But they’re pricey and unless you are eating them straight from the box, require de-stoning, which is annoying. I, therefore, thanks to the smashing Waitrose, used some frozen cherries for my No Churn Cherry Ice Cream. If you have the time and inclination, however, do please use fresh and de-stone away. The rest of this brilliant recipe is just a whisk and crumble based affair including double and sour creams and a handful of either ginger or digestive biscuits. The resulting frozen dessert is sweet, cherry laden with a touch of crunch from your chosen biscuit. There’s a hint of booze too with the cherries being simmered in Bourbon prior to being stirred through your cream, so this recipe is winning all round. Of course, if you are booze free, you can use apple juice instead.
This No Churn Cherry Ice Cream is divine and one of those recipes which makes me love cooking all over again. You can serve this to your guests and they will ooh and aah as if you’ve spent all afternoon over it. Don’t tell them you haven’t, it will spoil it for everyone.
This recipe will feature on Lucy Loves later on this week.
No Churn Cherry Ice Cream Recipe
Serves at least 6, unless you are super greedy
You will just need a saucepan and a bowl and whisk or stand mixer
- 400g cherries, I went for frozen as too lazy to de-seed fresh
- 150g caster sugar
- 60ml bourbon or apple juice
- juice of half a lemon
- 300ml double cream
- 300ml sour cream
- 1 teaspoon vanilla extract
- 100g icing sugar
- 6 ginger biscuits or digestives, crumbled
- fresh cherries to serve
Take a saucepan and add the cherries, stoned fresh or frozen, with the caster sugar, bourbon or lemon juice and juice of half a lemon. Bring up to the boil and simmer for 10 minutes, stirring to ensure the sugar has dissolved. Pop to one side to cool.
In a large bowl or bowl of your stand mixer add the double cream, sour cream, icing sugar and vanilla. Whip until the mixture holds soft peaks. Pop your biscuits into a food bag and give them a bash with a rolling pin until just crumbled. Tip these into the cream and fold in briefly .
Take your cooled cherries and add to the cream. Don’t add all the liquid but keep it one side, just add the cherries and fold gently, don’t over beat, you just want a slightly rippled effect. Pour/scrape this into a plastic box or loaf tin then drizzle the top with some of the remaining cherry juice and swirl through the cream. Cover with a lid or foil. Pop into the freezer for at least 6 hours or over night until frozen firm.
Serve with some extra fresh cherries if you have them to hand.