Imported from Instagram

Berry, Cherry & Chocolate No-Churn Ice Cream

Name: Berry, Cherry & Chocolate No-Churn Ice Cream
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: European
Ingredients: 200 ml Grenadine syrup (May be substituted with fruit juice; used for the berry compote.); 275 g Frozen summer berries (For the berry compote.); 150 g Fresh cherries (Destoned and halved; for the berry compote.); 15 g Caster sugar (For the berry compote.); 2 tsp Cornflour (Sifted; for the berry compote.); 250 g Cottage cheese (The source specifies All Things Dairy cottage cheese; blend until smooth.); 397 g Sweetened condensed milk (One 397 g tin.); 500 ml Double cream (Fridge temperature.); 15 g Icing sugar (Sifted.); 1 tsp Vanilla bean paste; 200 g Chocolate sponge (Homemade or store-bought; used to layer and fold through the ice cream base.); 15 g Dark chocolate (Grated.)

Recipe by Rubes @rubybhogal · Instagram

Imported by Blak Rabbit on SeeMeCook

A creamy no-churn ice cream made with blended cottage cheese, condensed milk, and double cream, rippled with a berry-cherry compote and layered with chocolate sponge and grated dark chocolate. It has Black Forest gateau-inspired flavors with minimal preparation.

8 servings15 minEuropean

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Ingredients

200 ml Grenadine syrup (May be substituted with fruit juice; used for the berry compote.)
275 g Frozen summer berries (For the berry compote.)
150 g Fresh cherries (Destoned and halved; for the berry compote.)
15 g Caster sugar (For the berry compote.)
2 tsp Cornflour (Sifted; for the berry compote.)
250 g Cottage cheese (The source specifies All Things Dairy cottage cheese; blend until smooth.)
397 g Sweetened condensed milk (One 397 g tin.)
500 ml Double cream (Fridge temperature.)
15 g Icing sugar (Sifted.)
1 tsp Vanilla bean paste
200 g Chocolate sponge (Homemade or store-bought; used to layer and fold through the ice cream base.)
15 g Dark chocolate (Grated.)

Steps

1
Destone and halve the fresh cherries. Sift the cornflour and set the prepared compote ingredients aside.
2
Blend the cottage cheese until smooth, as specified in the source.
3
Sift the icing sugar and keep the double cream refrigerated until needed; the source specifies that it should be at fridge temperature.
4
Prepare the berry-and-cherry compote using the grenadine syrup, frozen summer berries, halved cherries, caster sugar, and sifted cornflour. The supplied source does not provide the compote cooking method, temperature, or timing.
5
Use the prepared ingredients to make the no-churn ice cream base, incorporating the smooth cottage cheese, condensed milk, double cream, icing sugar, and vanilla bean paste. The supplied source does not provide the mixing or whipping method.
6
Layer and fold the chocolate sponge through the ice cream base, then ripple in the berry-and-cherry compote and sprinkle with the grated dark chocolate. The source does not specify the assembly order in further detail or provide freezing instructions.
7
Serve sundae-style, straight from the tin, in a cone, or between two cookies, as suggested in the source.

Notes

The post says the method is in the pinned comments, but those comments were not supplied here. Consequently, the cooking method for the compote, the mixing technique for the ice cream base, and the freezing time and temperature cannot be extracted reliably. The chocolate sponge may be homemade or store-bought. The recipe also suggests varying the fruit or omitting the sponge.