Do I have a goodie of a recipe to share with you guys. It’s cherry season time and I’m taking full advantage! How does a Cherry Almond Ice-cream Waffle Sandwich with Chocolate Fudge Sauce sound?
The name is quite a mouthful I know, but so are they. This super tasty ice-cream does not require an ice-cream maker, just some fresh cherries, whipped cream and condensed milk. I also made some homemade hot chocolate fudge sauce to go on top of it, because it’s 2020 and we deserve it!
PS: If you’re in the Western Cape you can order cherries online & have them delivered www.cherrytime.co.za. They will also be available in selected PnP stores nationwide soon!
I have a whole lot of goodies you can try your baking hand at if you like, just click this link to check them out 🙂
Cherry Almond Ice-cream Waffle Sandwich:
– 450 grams of cherries
– 80 grams castor
– 2 tablespoons water
– 385 grams (one tin) condensed milk
– 2 teaspoons almond essence
– 1 and a half teaspoons vanilla essence
– 400 ml whipping cream
- Start by pitting all the cherries. This is done by pulling the cherries apart by hand and taking out the pip. In a medium pot add the cherries, caster sugar & water, then heat on a med-low until the sugar has dissolved & the cherries have broken down releasing some of their juices. This should take about 15 mins or so.
- Once done place this mixture into a bowl and cool. Then blitz it up in a food processor, you still want it to be slightly chunky to add some texture to your ice-cream.
- In a bowl mix together the condensed milk, almond & vanilla essence. Give it a quick stir.
- Using a handheld whisk or stand mixer whisk the cream until stiff peaks form. When the cream is thick, slowly add the condensed milk mixture & carry on beating until creamy & smooth.
- Then add 3/4 of the reduced cherry mixture to your ice-cream & mix well.
- Transfer the mixture to a loaf tin or Tupperware then spoon the remaining cherry mixture onto the top of your ice-cream and gently swirl it in so that it creates a bit of a pattern.
- Cover tightly with cling wrap & freeze until the ice cream is your desired consistency. I’d leave it in overnight and then take it out 10 minutes before serving.
- Serve with chocolate fudge sauce or between a waffle or cookie sandwich drizzled with chocolate fudge sauce – recipe below 🙂
CHOCOLATE FUDGE SAUCE
– 226 grams dark chopped chocolate
– 3/4 cup whipping cream
– 2 Tbl butter
– 1/4 cup light corn syrup or golden syrup
– 2 Tbl cocoa powder
– 1 tsp vanilla essence
- In a medium-sized saucepan stir together the chopped chocolate, cream, butter, corn syrup and cocoa. Heat the mixture over a med-heat, stirring constantly until the chocolate is melted & the mixture is nice & smooth. Be careful not to burn it. Add additional milk or cream if you’d like a thinner consistency.
- Remove the pan from the heat & stir in the vanilla essence.
INGREDIENTS: Got this recipe off this site
-2 cups all-purpose flour
-1 teaspoon salt
-4 teaspoons baking powder
-2 tablespoons white sugar
-1 ½ cups warm milk
-⅓ cup butter, which you melt
-1 teaspoon vanilla essence
- In a large bowl mix together flour, salt, baking powder and sugar then set aside. Preheat your waffle iron.
- In a separate bowl beat, the eggs then stir in the milk, butter and vanilla essence. Pour the milk mixture into the flour mixture and beat until blended.
- Spoon the batter into a preheated waffle iron and cook the waffles until golden and crisp.
- I used a normal-sized drinking glass to cut out circular waffle shapes to make my sandwich layers.
- I placed one circular waffle down on a plate then scooped some ice-cream on top of it, then I added another waffle, more ice-cream then a third and final waffle, which I poured hot chocolate fudge sauce on 🙂 You can make your waffle sandwich as tall or short as you like.