This easy, no-churn ice cream has the perfect balance of tart and sweet.
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Prepare the cherry ripple by putting the cherries, caster sugar and 2½ tbsp water in a small saucepan over a low heat. Heat until the sugar has dissolved, then increase the heat and bubble for 5-6 minutes, until syrupy. Set aside to cool completely.
In a mixing bowl, using a balloon whisk, beat together the yogurt, mascarpone, condensed milk, honey, lemon juice and a pinch of salt.
Ripple through the cherry sauce, then transfer to a 1 litre freezerproof container. Cover and freeze for at least 5 hours or until frozen. Sit at room temperature for 5 minutes before scooping to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,423kJ/ 342kcals |
|---|---|
Fat | 24g |
Saturated Fat | 16g |
Carbohydrates | 27g |
Sugars | 27g |
Fibre | 0.5g |
Protein | 5.2g |
Salt | 0.4g |
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