Cherry Ripe Ice Cream Terrine
Cherry Ripe Ice Cream Terrine

Cherry Ripe Ice Cream Terrine

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Cherry Ripe Ice Cream Terrine
Cherry Ripe Ice Cream Terrine

Ingredients

What you need
100g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
2½ cups thickened cream
1 teaspoon coconut essence
100g red glace cherries, halved
3 x 52g bars CADBURY Cherry Ripe, finely chopped
100g CADBURY Baking Dark Chocolate Melts

Cherry Ripe Ice Cream Terrine

Search results for Cherry Ripe Ice Cream Terrine
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30 minutes
Easy
8 – 10 Servings

Ingredients

What you need
100g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
2½ cups thickened cream
1 teaspoon coconut essence
100g red glace cherries, halved
3 x 52g bars CADBURY Cherry Ripe, finely chopped
100g CADBURY Baking Dark Chocolate Melts

Method

1. COMBINE the white chocolate and half of the condensed milk in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
2. BEAT the white chocolate mixture using an electric mixer until smooth. Add half of the cream and the coconut essence and beat until soft peaks form. Fold through the glace cherries. Spoon mixture into base of a lined 25cm x 12cm loaf pan. Sprinkle with Cherry Ripe. Cover and freeze for 2 hours or until firm.
3. COMBINE the dark chocolate and the remaining condensed milk in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
4. BEAT the dark chocolate mixture using an electric mixer until smooth. Add remaining cream and beat until soft peaks form. Gently spread over the Cherry Ripe. Cover and freeze for 4 hours or overnight. Turn out onto a serving plate, slice and serve.
Chocolate and cherries are great together so try them in this lovely home-made ice cream.

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