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5
from 1 vote
Bourbon cherry no-churn ice cream
Make this super simple bourbon cherry no-churn ice cream your summer's coolest indulgence! Smooth, creamy and incredibly delicious.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Ice cream
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
350
g
| 12oz fresh pitted cherries
halved
200
g
| 7oz sugar
60
ml
| 1/4 cup bourbon
replace with apple juice
juice of 1/2 a lemon
300
ml
| 10fl oz double
heavy cream
300
ml
| 10fl oz sour cream
100
g
| 3 1/2oz icing sugar
1
tsp
vanilla paste
4
ginger or digestive biscuits
crushed
extra fresh cherries to serve
Instructions
Place the cherries, bourbon, sugar and lemon juice in a saucepan.
Stir over medium heat until the sugar is dissolved.
Gradually bring to the boil and cook for 10 minutes. Leave to cool completely.
Put the double cream, sour cream, icing sugar and vanilla in the bowl of your stand mixer.
Whisk at maximum speed until your have soft peaks.
Fold in the cherries and crushed biscuits.
Transfer to a loaf tin, cover with plastic wrap and freeze for 6 hours or overnight.