Bourbon cherry no-churn ice cream
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Course
Dessert
Bourbon cherry no-churn ice cream
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Make this super simple bourbon cherry no-churn ice cream your summer's coolest indulgence! Smooth, creamy and incredibly delicious.
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Ingredients
- 350 g Cherry halved, fresh pitted
- 200 g sugar
- 60 ml bourbon replace with apple juice
- lemon juice of 1/2 lemon
- 300 ml | 10fl oz double heavy cream
- 300 ml sour cream
- 100 g icing sugar
- 1 tsp vanilla paste
- 4 ginger biscuit crushed, or digestive biscuits
- Cherry extra fresh, to serve
Instructions
- Place the cherries, bourbon, sugar and lemon juice in a saucepan.
- Stir over medium heat until the sugar is dissolved.
- Gradually bring to the boil and cook for 10 minutes. Leave to cool completely.
- Put the double cream, sour cream, icing sugar and vanilla in the bowl of your stand mixer.
- Whisk at maximum speed until your have soft peaks.
- Fold in the cherries and crushed biscuits.
- Transfer to a loaf tin, cover with plastic wrap and freeze for 6 hours or overnight.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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