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Cherry and almond biscotti ice-cream

  • 6:20 Prep
  • 0:20 Cook
  • 8 Servings


  • 670g jar pitted morello cherries, drained, syrup reserved
  • 1 tablespoon caster sugar
  • 170g packet almond biscotti, chopped
  • 2 litres vanilla ice-cream


  • 1
    Place syrup and sugar in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-high. Boil for 15 minutes or until a thick syrup forms. Set aside to cool completely.
  • 2
    Chop cherries. Stir cherries, syrup mixture and biscotti through softened ice-cream (see note). Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving.

Source: taste.com.au


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