Recipes
Black Forest Neapolitan
This yummy, layered iced treat makes a stunning pud, plus there are extra pops for the freezer too.
This yummy, layered iced treat makes a stunning pud, plus there are extra pops for the freezer too.
Cook: 45 Mins
Serves: 20
Price: £0.69 per serving
Nutritional Information
Each 127g serving contains
Energy
1053kj
198kcal
1053kj
198kcal
10%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
7g
7g
High
35%
35%
Sugars
19.1g
19.1g
Med
21%
21%
Salt
0.10g
0.10g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
829kj/198kcal
Typical energy values per 100g:
829kj/198kcal
Ingredients
2 x 480ml tub Asda Loaded Choc Fudge Brownie Ice Cream
450ml Whipping Cream
397g tin Condensed Milk
450g pot Asda Creamy Coconut Greek Style Yogurt
50g Bake by Asda Chocolate Sprinkles
350g pack Frozen Morello Cherries
50g Caster Sugar
1 tbsp Cornflour
¾ x 2 litre tub Asda Soft Scoop Cornish Clotted Vanilla Ice Cream
Pink Food Gel Colouring, a few drops
125g Dark Chocolate, broken pieces
8–10 Fresh Cherries, to decorate
Method
1
Line a 20x20x8cm square cake tin with non-stick baking paper. Extend over edges. Quickly scoop the fudge brownie ice cream into the tin and spread evenly. Freeze for 15 mins.
2
For the coconut frozen yogurt, take an electric hand whisk and mix 300ml cream and condensed milk until stiff peaks form. Fold through 300g coconut yogurt and chocolate sprinkles until combined. Remove the chocolate ice cream from the freezer and top with the coconut fro-yo. Smooth with the back of a spoon. Return to the freezer for 2–3 hrs.
3
For the cherry compote, gently heat the cherries, sugar and 3 tbsp water in a large pan until the sugar dissolves. Bring to a simmer. Mix the cornflour with 1 tbsp cold water until smooth and add to the pan, stirring. Simmer for 1–2 mins, until thickened. Set a colander over a large bowl and pour in the cherry compote to drain. Reserve the cherries and sauce and leave to cool.
4
When the coconut fro-yo layer is just firm, quickly put the vanilla clotted ice cream into a large bowl. Add 75g cooled cherries, 2 tbsp cherry sauce and a few drops of pink food colouring. Whizz with a stick blender until the ice cream is pink and cherries finely chopped. Spread over the fro-yo layer. Level with the back of a spoon.
5
Insert 8–10 lolly sticks into one half of the ice cream, equally spaced. Cover loosely and freeze for 6 hrs. Mix the remaining cherries and sauce in a bowl and chill in the fridge.
6
For the chocolate curls, melt the dark chocolate in the microwave or in a bowl over a pan of barely simmering water. Spread over a baking tray and chill in the fridge for 10 mins until just set – but not solid. Scrape curls off with a knife. Chill on a plate until needed.
7
Whip 150ml cream to stiff peaks and fold in 150g yogurt. Lift the ice cream from the tin, serve half cut into 8–10 slices with the coconut cream, cherry compote, chocolate and cherries. Cut the remainder with sticks into lollies, and serve up to eager little hands.