How to Make
Black Forest Sour Cherry Sundae
Time
1 Hour + Overnight Freezing
Difficulty
Easy
Serves
1 Large Carton of Ice Cream
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1.
Start By Making The Sour Cherry Compote: Combine the water, cornflour and cherry liqueur in a medium-sized saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
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2.
Stir in the cherries and Sour Cherry Instant Tea.
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3.
Turn the heat up to medium and bring the mixture to a simmer while stirring frequently.
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4.
Once the compote is thick and bubbling, remove from the heat and pour into a bowl. Place in the fridge to cool completely.
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5.
To Make Vanilla Ice Cream: Measure the double cream, condensed milk, vanilla extract and salt into a large mixing bowl.
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6.
Whisk on medium-high speed until the mixture is thick and reaches stiff peaks (5-6 minutes).
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7.
Fold in the chopped dark chocolate.
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8.
Layer & Freeze The Ice Cream: Spread half of the ice cream in a baking tin or container and spoon half of the cherry compote on top. Repeat with the remaining ice cream and compote.
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9.
Use a skewer to swirl the layers together. Freeze for at least 6 hours or overnight for best results.
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10.
To Make The Sour Cherry Sauce: Combine the water and cornflour in a small saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
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11.
Add the Sour Cherry Instant Tea and turn the heat up to medium. Stir continuously until the sugar dissolves and the sauce thickens. It should be a pouring consistency but still coat the back of a spoon. Pour into a jug and set aside to cool.
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12.
Assemble The Ice Cream Sundaes: Take the ice cream out of the freezer and leave it to soften at room temperature for 10-15 minutes.
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13.
Add 3-4 scoops into a sundae glass or bowl.
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14.
Drizzle some cherry sauce on top and finish by adding a few brownie chunks and cherries. Grab a spoon and dig in!
