Cherry Bakewell Ice Cream

A nostalgic treat in the form of creamy no churn ice cream.

4-6 hours prep

30 minutes cook

Serves 5

Mia Jacobs

Ingredients

Ice cream base:

250mlvegan whipping cream

210gcoconut condensed milk

1 tspalmond extract

1 heaped tspalmond butter

a pinchsalt

160gshortcrust pastry, pre rolled

1 tbspsoy milk

Cherry mixture:

300gcherries, pitted and halved

1 tspcornstarch

2 tspwater

2 tbspcaster sugar

50mlwater

The first ice cream recipe in Twisted Green's fourth season of Nice Creams. Everyone loves a Cherry Bakewell and this ice cream takes all the best parts and tumbles it altogether. You don't need an ice cream machine for this - just a freezer and a little bit of patience.

Method

Preheat the oven to 180 fan or 200. Brush the pastry with soy milk then place in the oven until golden and crisp. Remove and leave to cool, then break into small pieces.

Place the cherries in a small saucepan. Mix the tsp cornstarch with 2 tsp water and add to the cherries along with the sugar and rest of the water.

Place over a medium heat and simmer until broken down and jammy. Leave to cool.

Meanwhile whisk the cream to soft peaks then add in the almond extract, almond butter and condensed milk. Mix to fully combine.

Add the pastry pieces then mix again. Pour half the mixture into a freezable container (a loaf tin will do) then dollop in some of the cherry mixture and swirl it in. Top with the rest of the ice cream mix then repeat with some more of the cherries.

Finish with pastry pieces and place into the freezer for at least 4 hours, preferably over night. Serve with cups on cones with flaked almonds and enjoy!