Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!
MAKES 1 L // COOKING TIME 40 min, plus freezing time
1 cup cherries, pitted and finely chopped
½ cup sugar
½ cup water
3 cups cream
385 g tin condensed milk
1 tsp vanilla essence
1. Place the cherries, sugar and water in a pot. Boil the mixture for 20–30 minutes until it is a thick syrup, then set aside and let it cool. For a smooth syrup, blitz with a hand blender until the desired consistency.
2. Beat cream, condensed milk and vanilla until stiff.
3. Pour the cream mixture into a large loaf tin. Swirl the cherry syrup through it by adding small dollops and dragging a toothpick through them. Cover with cling film and freeze until solid.
Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za
How about something dairy-free next time? This chai-flavoured cashew nut ice cream is great if you’re lactose intolerant, watching your weight, and you can make it vegan!