One day I tried to make vanilla ice cream, this is not a post about that (even though I actually made ice cream that time I wasn’t happy about it because I spilled half of it before it went creamy solid and the freezer’s temperature was not cooperative). Today’s post is about making something pretty without too much effort (I think that goes for my whole blog hehe).
And what’s easier than just getting a tub of ice cream? Vanilla. Like a beautiful canvas for anything you want to put on it.
First off, almonds and pistachios. Gives crunch to that creamy vanilla and adds colour too! You can just stick to one or add more variety, basically go nuts with it. Then chop ’em up like a maniac.
Then mix them up with some cherries (take the seeds out of course, unless you want a challenge when you eat the ice cream). Just look at them partying around like that.
I guess if you’re super impatient you can just attack it right here, right now. But we’re all for making things pretty and not eating ice cream like soup. So you’ve got to pop it in the freezer overnight.
Cherry Ice Cream Log
1.5 litres vanilla ice cream
200g dark chocolate chips
3/4 cup almonds/pistachios, chopped
350g cherries, pitted (save some whole cherries for decorating)
– Take the ice cream from the freezer and allow it to soften for a few minutes.
– Line a loaf pan with plastic wrap.
– In a large bow mix 150g of the chocolate chips with the almonds, pistachios and cherries. Then mix the ice cream into the bowl.
– Pour the ice cream into the lined loaf pan and cover the top with plastic wrap.
– Freeze the ice cream overnight.
– To serve, tip the ice cream onto a platter and place cherries and the remaining chocolate chips on top.