Black Forest Sour Cherry Sundae
Time
1 hour + overnight freezing time
Difficulty
Easy
Makes
One large carton of ice cream (6-8 sundae bowls)
Grab a spoon and dive into this incredible Black Forest Sour Cherry Sundae! The vanilla ice cream is swirled with a zingy sour cherry compote and dark chocolate chunks. It’s the perfect balance of sweet and sour flavours, thanks to our Whittard Sour Cherry Instant Tea! Scoop the ice cream into bowls and drizzle over the zingy cherry sauce for an impressive and irresistible dessert.
INGREDIENTS
For the sour cherry compote
1 tablespoon cornflour
50ml water
1 tablespoon cherry liqueur e.g. Kirsch (optional)
300g fresh cherries, halved with the stones removed
80g Whittard Sour Cherry Instant Tea
For the ice cream
600ml double cream
397g (1 can) condensed milk
Pinch of salt
150g dark chocolate, finely chopped
For the sour cherry sauce
100ml water
1 tbsp cornflour
50g Whittard Sour Cherry Instant Tea
Sundae toppings
Brownie chunks
Fresh cherries
METHOD
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.
- Stir in the cherries and Whittard Sour Cherry Tea.
- Turn the heat up to medium and bring the mixture to a simmer while stirring frequently.
- Once the compote is thick and bubbling, remove from the heat and pour into a bowl. Place in the fridge to cool completely.
- Measure the double cream, condensed milk, vanilla extract and salt into a large mixing bowl.
- Whisk on medium-high speed until the mixture is thick and reaches stiff peaks (5-6 minutes).
- Fold in the chopped dark chocolate.
- 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.
- Use a skewer to swirl the layers together. Freeze for at least 6 hours or overnight for best results.
- Combine the water and cornflour in a small saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
- Add the Whittard Sour Cherry 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.
- Take the ice cream out of the freezer and leave it to soften at room temperature for 10-15 minutes.
- Add 3-4 scoops into a sundae glass or bowl.
- Drizzle some cherry sauce on top and finish by adding a few brownie chunks and cherries. Grab a spoon and dig in!
To make vanilla ice cream
Layer and freeze the ice cream
To make the sour cherry sauce
Assemble the ice cream sundaes
For the sour cherry compote:
1 tablespoon cornflour
50ml water
1 tablespoon cherry liqueur e.g. Kirsch (optional)
300g fresh cherries, halved with the stones removed
80g Whittard Sour Cherry Instant Tea
For the ice cream:
600ml double cream
397g (1 can) condensed milk
2 teaspoons vanilla extract
Pinch of salt
150g dark chocolate, finely chopped
For the sour cherry sauce:
100ml water
1 tbsp cornflour
50g Whittard Sour Cherry Instant Tea
Sundae toppings:
Brownie chunks
Fresh cherries
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.
- Stir in the cherries and Whittard Sour Cherry Tea.
- Turn the heat up to medium and bring the mixture to a simmer while stirring frequently.d
- Once the compote is thick and bubbling, remove from the heat and pour into a bowl. Place in the fridge to cool completely.
- Measure the double cream, condensed milk, vanilla extract and salt into a large mixing bowl.
- Whisk on medium-high speed until the mixture is thick and reaches stiff peaks (5-6 minutes).
- Fold in the chopped dark chocolate.
- 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.
- Use a skewer to swirl the layers together. Freeze for at least 6 hours or overnight for best results.
- Combine the water and cornflour in a small saucepan and place over low heat. Stir until the cornflour dissolves and no lumps remain.
- Add the Whittard Sour Cherry 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.
- Take the ice cream out of the freezer and leave it to soften at room temperature for 10-15 minutes.
- Add 3-4 scoops into a sundae glass or bowl.
- Drizzle some cherry sauce on top and finish by adding a few brownie chunks and cherries. Grab a spoon and dig in!
To make vanilla ice cream:
Layer and freeze the ice cream:
To make the sour cherry sauce:
Assemble the ice cream sundaes:
