Surprise your guests with this refreshing sweet treat of homemade no-churn cherry ripple ice cream. Sandwiched between crisp wafers and finished off with white chocolate and a scattering of hundreds and thousands, it’s sure to be a summer crowd-pleaser.
- 350g (12oz) cherries, pitted and chopped
- 2 tbsp golden caster sugar
- 2 tsp lemon juice
- 600ml whipping cream
- 405g tin light condensed milk, chilled
- 1 vanilla pod, seeds scraped out
- 250g (8oz) white chocolate, broken into squares
- pink food colouring
- 24 ice-cream wafers
- 50g (3oz) hundreds and thousands
- Line a 20cm x 30cm baking tin with clingfilm. In a medium pan, heat the cherries and sugar over a low heat for 10 mins, stirring until the cherries are broken down and sticky. Stir in the lemon juice. Using a hand blender, whizz to a smooth purée. Set aside to cool completely.
- In a mixing bowl, combine the cream, condensed milk and vanilla seeds. Beat to soft peaks using an electric whisk. Pour the mixture into the prepared tin, then swirl through the cooled cherry purée to create a ripple effect. Cover with clingfilm and freeze for at least 2-3 hours, until solid.
- Meanwhile, prepare the wafers. Line a large baking tray with nonstick baking paper. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in a few drops of pink food colouring until your desired shade is reached.
- Dip the wafers in the chocolate to coat on one side, and then arrange, chocolate side-up, on the baking tray. Scatter with hundreds and thousands; leave to set.
- Tip the frozen ice cream out onto a board. Working quickly and using a wafer as a size guide, cut out 12 even ice-cream rectangles. Sandwich each one between 2 chocolate-dipped wafers. Serve immediately.