Black forest ice cream
Strictly for grown-ups (and too delicious to share!), this decadent ice cream marries black cherries and kirsch in a modern twist on the 70s dessert trolley classic
15 minutes, plus freezing and standing
- 4 x 175g pots Mullerlight Cherry yogurt
- 3 level tbsp sweetener
- 110g drained canned black cherries in juice
- 1 tbsp kirsch (optional)
- 150g fat-free natural fromage frais
- 1 tsp vanilla extract
- 1 level tsp grated chocolate, to decorate
Spoon the yogurt into a mixing bowl and stir in the sweetener to taste. Transfer the mixture to a large freezerproof container and place in the coldest part of your freezer. Freeze for 1½ hours until the mixture is slushy. Beat well to break up the ice crystals.
Meanwhile, chop the cherries into small pieces, mix in the kirsch (if using), then cover and chill until required.
Place the fromage frais in a bowl and add the vanilla extract, cherries and kirsch (if using) and then fold into the ice cream mixture. Return to the freezer. Beat the mixture two or three more times at 30-40 minute intervals – this helps make a smoother, less icy ice cream. Then cover, seal and freeze until solid.
Take the ice cream out of the freezer around 30 minutes before you want to serve it so it scoops easily. Sprinkle over a little grated chocolate before serving.