A simple no churn ice cream, packed with chunks of fudgey dark chocolate brownie, and rippled with ripe, juicy cherries.
We’re having a very lazy kind of Saturday today, my very favourite kind.
We woke up slowly, letting the sun slip its way in slowly around the blinds. Breakfast was bacon and eggs, enjoyed together, rather than eaten in a rush on the way out of the door. I don’t think there’s a smell that says weekend to me more than salty, smoky bacon. Hearing it sizzle, while you’re still in your pyjamas, is one of those little moments that makes life happy.
Last week I went to a knitting class. I used to be able to knit, my Grandma taught me when I was little and I churned out an impractically long, lumpy rainbow scarf using one stitch, calling for help every time I changed colour or ran out of wool. This time i’m trying to be a big girl and do it all myself. I’ve sat all morning watching my knitting grow and grow. There are a few strange holes and twisted bits of wool, but I can see my progress going up the knitting, slowly improving. Its so very satisfying. I feel like i’m being productive without even leaving the sofa.
This recipe reflects the mood of a lazy Saturday.
It’s barely even a recipe really, more an idea of how you could throw together left over bits to turn them into a whole new treat.
I’ve used my favourite ice cream base, and crumbled in a couple of last week’s dark chocolate and cherry brownies. The brownies stay cakey and fudgey in little pockets throughout the ice cream. The cherries offer a contrasting freshness. I love the way they break up as they are stirred through, leaving beautiful red purple swirls marbled into the creamy white ice cream.
If its hot outside and you don’t fancy turning on the oven to bake brownies, you could crumble any brownies you could get your hands on into the ice-cream, and perhaps swirl through a few teaspoons of cherry compote.
Summer Saturdays shouldn’t be hard.
Whatever you’re doing this weekend, I hope its a lovely one.
Chocolate and Cherry Brownie Ice Cream
300ml double cream
100ml condensed milk
1 teaspoon vanilla extract
In a large bowl, whisk together the cream, condensed milk and vanilla extract until starting to stiffen and form soft peaks.
Pour into a tin or tupperwear and put in the fridge for about half an hour.
Take it out and use a fork to break all the ice cream up. Pay particular attention to the sides of the tin as this is where the ice cream will freeze fastest.
Repeat after half an hour.
Crumble the brownies into the half frozen ice cream, leaving some pieces in larger chunks.
Place back in the freezer and freeze for at least 3 hours, or over night.
Remove from the freezer about 5 minutes before serving.