Cherry Pie Ice Cream
24 hrs
1.5L
Summer

Method

  • Place cherries, lemon juice, almond extract, cinnamon and icing sugar mixture in a bowl and leave to macerate for 20 minutes.
  • Transfer cherry mixture to a saucepan over medium-low heat and cook for 6 minutes until syrup thickens and cherries have softened.
  • Transfer mixture to the pastry case and set aside to cool completely.
  • Place ice cream in a food processor and pulse until smooth, then transfer mixture to 1.5L container.
  • Crumble cherry pie in large pieces into container and gently stir through.
  • Place in freezer until firm.

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