Choc-cherry Ripple Ice-cream Cake Recipe

Choc-cherry Ripple Ice-cream Cake Christmas Dessert

Prep 45 mins
Cooking 15 mins (plus overnight freezing)
Serves 10-12

INGREDIENTS

2L David Jones Australian Vanilla Bean Ice Cream
200g David Jones Australian cherries, pitted plus extra whole cherries, to serve
Cartwright & Butler Chocolate Wafer Rounds
David Jones Dark Chocolate Covered Almonds, to serve
Dark chocolate shavings, to serve

CHERRY RIPPLE
300g David Jones Australian Red Cherries, pitted
1 cup (220g) caster sugar
1 tbs David Jones Organic Honey
Juice of ½ lemon

CHOCOLATE CRUMB BASE
200g David Jones Double Chocolate Chip Cookies
1/3 cup (35g) desiccated coconut
80g melted butter
40g melted dark chocolate

CHOCOLATE SAUCE
½ cup (110g) caster sugar
300ml pouring cream
75g milk chocolate, finely chopped
75g dark chocolate, finely chopped

METHOD

1  To make the cherry ripple, combine the ingredients and ½ cup water in a saucepan over medium-high heat. Bring to a simmer and stir until sugar dissolves. Cook for 6-7 mins until syrupy. Remove from heat, and pour mixture into a bowl. Cool slightly, then refrigerate in an airtight container for up to 1 week.

2  To make the chocolate crumb base, process the biscuits, coconut and a pinch of salt in a food processor until fine crumbs form. Add the butter and chocolate, and stir to combine. Press the chocolate crumb mixture evenly into the base of an oiled and baking paper-lined 22cm-diameter springform cake tin.

3  Spoon the David Jones Vanilla Bean Ice Cream into a large bowl and stand at room temperature for 5-10 mins to soften slightly. Add the fresh cherries and fold well to combine. Add half the cherry ripple and fold to form a ripple effect. Spoon ice-cream mixture over crumb base, smooth top and freeze overnight. Ice cream cake can be prepared up to a week in advance.

4  To make the chocolate sauce, stir the sugar and 80ml water over medium-high heat until sugar dissolves. Bring to the boil and cook, without stirring, for 4-5 mins until caramelised.

5  Remove from heat, carefully add 125ml water (hot caramel will spit). Add the cream, return to heat and whisk until smooth, and then, whisk in the chocolate until smooth. Cool to room temperature. 6  Remove the ice cream cake from the tin and place on a chilled plate. Top with the extra cherries, chocolate wafer rounds, chocolate shavings and chocolate covered almonds. Serve with the chocolate sauce and remaining cherries in syrup.

Need another dessert? Try this Peach and Prosecco Trifle