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
IMG_1396 2.jpeg

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!

    • What do you think of the recipe?

    save recipe
    Mia Jacobs

    Mia Jacobs

    follow

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

    read more

    More recipes from Mia Jacobs...

    nav icon
    saved! saved!