Hello beautiful people!
Hope you all had an excellent weekend. I have FINALLY exported all the content from wordpress blog to my own website (yayyy!) and I am ecstatic to be writing this first, fresh blogpost from here. There was a hiatus of 2 months over here due to all the work involved with the website building and understanding all the technical nitty-gritty for a novice like me (using wordpress was definitely a piece of cake!) along with my day job. Please bear with me for days to come (in case you face any technical issues around here) till I work on aesthetics and fine-tune the works. A lot of you had messaged asking for this ice-cream recipe I am sharing today after I posted this picture on my Instagram. So I decided to abandon beautifying the website for now and share the recipe with y’all immediately. So let’s talk about dark dark chocolate, shall we?
This Instagram-fame chocolate ice cream is abso-freaking-lutely delicious. Rich, creamy, decadent, not-over-the-top sweet and most importantly super-simple, no-churn piece of work. Yes sir, no ice cream maker required, just like all the other awesome recipes I have shared with you in the past. No churn does not mean the ice cream is not smooth or forms ice crystals upon freezing but makes utterly good-looking scoops too.
The base of this ice cream is made with the trio of coconut cream, Mascarpone cheese and fresh cream. To this, we add chocolate ganache made with 75% good-quality dark chocolate. Together it forms a fluffy, mousse-like mixture and trust me, you will want to eat it as is, even before it freezes so patience is a key here! Every bite of this over-the-top-chocolatey ice cream is bursting with fresh cherries which are first simmered with dark rum. A-M-A-Z-E-B-A-L-L-S! I urge you to make this ice cream at least once before Summer and cherry season pass you by. Pretty please?
No Churn Dark Chocolate Cherry Ice cream
Ingredients
- 1 1/2 cup fresh cherries pitted and halved
- 1/2 cup dark rum (or water)
- 2 Tbsp granulated white sugar
- 200 gram full fat coconut milk, chilled overnight in the refrigerator
- 1/3 cup full fat milk room temperature
- 150 gram 75% good quality chocolate roughly chopped
- 1 Tbsp unsweetened cocoa powder (optional but highly recommended)
- 1 tsp vanilla extract
- 100 gram mascarpone cheese chilled in the refrigerator
- 200 gram heavy cream at least 40% fat, chilled overnight in the refrigerator
- 1/2 cup confectioners sugar (increase quantity if you like it very sweet)
Instructions
- Heat a medium sized fry pan on a medium-high heat and add cherries, rum/water and sugar to the pan. Let simmer for about 20 minutes until syrupy.
- Take it off the heat and let it cool for about 10-15 minutes on the counter and then refrigerate until cold, for about 2 hours at least.
- Put one large mixing bowl and whisk of your electric mixer in the freezer for about 10 minutes.
- After 10 minutes, take out the mixing bowl from the freezer. Without tipping, take out overnight chilled pack/can of coconut milk from the refrigerator. Gently scoop out the thick coconut cream from the top and put it into the chilled mixing bowl. Return the bowl to the refrigerator (not freezer this time).
- Take the reserved liquid from the coconut milk pack/can to a microwave safe glass bowl. Add milk, chopped chocolate, cocoa powder to this bowl. Microwave on low-power in the burst of 30-seconds 3-4 times, whisking in between, until chocolate completely melts. You could also do this step on double boiler instead. Whisk in vanilla extract at the end. Let the mix cool and in the meantime, proceed to the following steps.
- Take out the bowl with coconut cream from refrigerator and whisk from freezer. Add Mascarpone cheese and heavy cream to the mixing bowl. Whisk with the electric mixer on medium-high speed until light and fluffy for about 2 minutes.
- Add confectioners sugar and whisk on medium-high speed until soft peaks form, for another 3-5 minutes.
- Decrease the speed to low and slowly whisk in chocolate mix to it, until just combined. The ice cream mix will have mousse consistency at this point.
- Gently fold in syrupy cherries to the ice cream mix.
- Transfer the ice cream to a loaf pan and freeze. Freeze for couple of hours for softer consistency. Freeze overnight for firmer consistency.
- Set out for at least 25 minutes prior to scooping and use a scoop warmed under hot water for proper scoop.
- Ice cream will keep in the freezer for a week but tastes best when fresh.
Recipe Notes
If you are using water instead of rum to make syrupy cherries, then strain the liquid before folding the cherries to the ice cream base in step-4 (and discard the liquid) as it may form ice crystals after freezing.
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