Cherry Ripe Have-A-Heart Ice Cream {DF,GF}
I can't believe I am actually blogging two days in a row but I just had to share these Cherry Ripe Have-A-Heart Ice Creams with you as soon as I could. I had a quiet night at home by myself while hubby went out with the boys and I knew that was my chance to sit down and blog this beauty of a recipe for you.
These Cherry Ripe Have-A-Heart Ice Creams are a combination of two nostalgic treats of my childhood - the delectable cherry ripe chocolate bar and the good old have-a-heart icecream. Are you familiar with these? If you don't live in Australia then you probably have no idea what I am talking about. So if you don't then check out this info on the Cherry Ripe bar here and check out the info on the Have-A-Heart Ice cream here.
Now that we have cleared up what I am actually talking about I can get onto sharing these beauties with you now. I decided to combine both the Cherry Ripe and the Have-A-Heart into one delicious mouthful of an ice cream on a stick of course because that makes it feel more fun. Anything on a stick makes things taste so much better. This delectable ice cream has a secret. It is actually dairy and gluten free so those of you out there that have food allergies I hope you get the chance to make one of these and sit back and eat one with a smile on your face. Because that is what I did once I finished photographing these. There was a mess all around me and melting ice creams abounding but I picked one up off the board and delved into it with cracking chocolate shells then the smooth creamy centre with pops of cherries and cherry ripe jelly.
I was in ice cream heaven. So good. So very good. It's been a while since I could enjoy an ice cream such as this. I've been dairy intolerant for over 10 years now and it is nice to be able to enjoy a delight such as this. Over the past year I have been suffering severe digestive issues and after a myriad of testing I found out that I have a problem with gluten as well. I have been advised to go on a gluten-free diet with hopes that my digestive issues will slowly get better. My heart broke a little when I had to wipe out gluten from my diet. I didn't realise how much I actually ate until I had to stop eating it. That being said I have been gluten free for over a month now and the amount of bloating that has gone down has been amazing so it goes to show that I probably should have stopped eating it a long time ago. I still miss a good piece of vegemite toast though. Since I can't eat toast I can at least eat one of these Cherry Ripe Have-A-Hearts..... they'll be alright for breakfast, hey?
If you just could not be bothered cutting out the heart shaped ice cream but still want to eat good Cherry Ripe Ice cream then just cut the ice cream into bar shapes and drizzle the glaze over the top of it like I have in the picture above. This is the cheat's version and you still get to eat all the goodness in every bite. For a little bit extra pizzaz , I added toasted coconut flakes to the tops of the ice cream as the chocolate glaze was drying.
I can defintely be seeing myself sitting out on the deck on a hot summers day devouring once of these ice creams and maybe even secretly when the kids nap in the afternoon after a hard morning.
Cherry Ripe Have-A-Heart Ice Creams
Prep Time: 45 min + freezing
Cook Time: 25 min
Makes: 6-8 ice creams
Ingredients (Makes 8 ice creams)
Download & Print Recipe- 400ml can coconut cream
- 400 ml can coconut milk
- 4 egg yolks
- 2/3 cup sugar
- 1 tsp vanilla
- 1 tbsp arrowroot flour
- 680g jar morello cherries, roughly chopped
- 1 1/4 cup cherry juice (reserved from morello cherries)
- 1/2 cup cherries, roughly chopped (from jar above)
- 2 tsp gelatin powder
- 2 tbsp sugar
- 2 tbsp arrowroot powder, dissolved in 3 tbsp water
- 300g lindt dark cooking chocolate (This is dairy free)
- 1/4 cup coconut oil
- pinch salt
- 6-8 popsicle sticks
Instructions
Ice Cream BaseLine a 22cm x 18cm slice pan with two layers of clingwrap. Set aside.
In a large bowl whisk the egg yolks, sugar, arrowroot flour and vanilla together until the yolks are pale and thick. Set aside until required.
Add the coconut milk and cream to a large saucepan and bring to the boil. Cool slightly before adding to the egg yolk mixture whisking it in gently as you go. Add the rest of the coconut milk/cream mix to the eggs and whisk to completely combine.
Add the egg yolk and coconut mix back to the saucepan and whisk over a medium heat until a custard forms and the mix coats the back of a spoon.
Remove from heat. Stir in the morello cherries into the custard mix leaving aside the 1/2 cup for the cherry ripe jelly.
Pour the custard and cherries into the lined slice pan and carefully place into the freezer.
Cherry Ripe JellyMeanwhile into a small saucepan add the cherry juice, sugar, gelatin powder, and dissolved arrowroot powder. Place over a medium heat and bring to the boil. Stir until the mixture has thickened. Set aside to cool completely.
Remove the ice cream base and gently swirl the cherry ripe jelly through the custard. Place back into the freezer overnight.
Remove the frozen ice cream from the freezer and let it stand for 15-20 minutes to soften slightly. Using a large heart-shaped cookie cutter press out love heart shaped cecreams. Gently place the popsicle sticks through the centre of the heats starting at the bottom point of the ice cream.
Place onto a lined baking tray and place back into the freezer until needed.
Chocolate GlazeIn a large microwave-safe bowl break the dark chocolate up into pieces and heat for 30-second increments until the chocolate has melted. Add the coconut oil to the chocolate and stir to combine.
AssemblyRemove the have-a-heart ice creams from the freezer and dip into the chocolate mixture making sure to coat the entire thing before letting the excess drizzle off. Repeat this process with all of the ice creams before placing back onto the tray and back into the freezer to chill down. Remove the icecreams from the freezer about 5-10 minutes before serving.
Cooks NotesIf you don't feel like pressing out the ice cream into heart shapes simple cut into bar shapes and drizzle the chocolate mixture over.
For an extra garnish, you can sprinkle over toasted coconut flakes onto the wet glaze before placing back into the freezer.
The ice creams will last for up to a month in the freezer in an airtight container.
