Related CoursesThe Whole Scoop
I was just feeling a little cherry envy! I have found that frozen cherries this year are amazing and in abundance and so this seemed the perfect way to bring my fave chocolate and my new fave cherries together in one awesome dessert for the family Sunday night dinner. Thanks to FrozBerries for the cherry love. Go get yours in any state, but they are in Malaga in WA and you should really check out all of their yummy stuff. Bring a freezer bag with you. (But you have to think ahead for this to be ready to serve guests, at least 24 hours!)
If you are confused as to what Cherry Garcia flavour is, I first discovered the addiction in the USA (naturally) and a little pot of Ben and Jerry's iconic flavour. Instant love. Chocolate, sour cherries, vanilla bean ice cream with just a hint of almond. YUM.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 large eggs
- 150 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 1/2 Teaspoon almond extract
- 220 Grams whole milk
- 600 Grams pure cream
- 200 Grams chocolate dark callets or chopped BUY
- 300 Grams Cherries frozen sour
Place eggs, sugar and vanilla into Thermomix bowl and whip 4 min/37°C/speed 4.
Add almond essence, milk and cream and blend 5 sec/speed 5.
Pour into large flat tray and freeze for several hours until almost solid.
Cut into pieces and place into Thermomix bowl, about 1/2 at a time and blend 20 sec/speed 8 with the aid of a spatula as required. Return to tray and freeze until very solid.
Repeat the blending process as above, and then stir through the chocolate and cherries with a spatula until well combined and the ice cream has started to change colour. (We are going for marbled here!)
Return to the freezer and serve as desired.
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