Cherry & almond snowballs

Serves 8

800g double cream 800g condensed milk 400g black cherries, pitted 100g ground almonds 3 tbsp red food colouring 100g white chocolate butter, for greasing 3-litre plastic tub baking paper 3cm and 2cm star cookie cutters ice cream scoop

In a food processor, whisk the double cream and condensed milk together for 9-10 mins until thickened, but still fluid. In a liquidiser, blend the pitted cherries until a liquid. Mix the cherry mixture, ground almonds and red food colouring into the cream mixture until completely combined. Transfer the mixture to the plastic tub and freeze overnight.

In the meantime, line a baking tray with baking paper and leave to chill for 20 mins, then break the white chocolate into a microwaveable bowl and microwave for 1 min until it can be stirred smooth. Grease the 3cm star cookie cutter with butter, then pour in the white chocolate to fill the cutter with a thin layer. Allow to set for 2 mins. Using a palette knife or butter knife, ease the chocolate star out of the cutter, then repeat to make 6 stars in total. Repeat with the remaining chocolate and the greased 2cm star cutter to make another 6 stars. Chill until needed.

Take the ice cream out of the freezer.

Using the scoop, place balls of the ice cream onto a tray or plate that fits into the freezer. Freeze for at least 4 hrs or overnight.

Place the ice cream balls on a chilled serving plate, balancing them on top of each other to make a stack.

Decorate with the white chocolate stars, and serve immediately.