Black cherry and yoghurt ripple ice cream

SERVES 6-8 PREPARATION TIME: 15 MINUTES INGREDIENTS

● 300ml double cream

● 180ml maple syrup

● 1 tsp vanilla bean paste

● 500g Greek yoghurt

● 320g frozen dark cherries

● Juice of ½ lemon

1. Put the double cream, 100ml of the maple syrup and the vanilla bean paste in a large mixing bowl and whisk with a handheld electric whisk until the mixture forms soft peaks. Fold in the Greek yoghurt until fully combined and pour into a wide, shallow freezer-safe container. Freeze the mixture for 3-4 hours, or until completely frozen.

2. Place the frozen black cherries in a food processor with the remaining maple syrup and lemon juice and blitz until smooth. Empty into a bowl and clean the bowl of the food processor.

3. Chop the frozen yoghurt into smaller blocks, place in the food processor and blend until smooth.

4. Tip the yoghurt mixture back into the freezer-safe container.

5. Ripple the frozen cherry mixture through the frozen yoghurt mixture with a spoon and place back in the freezer for 20-30 minutes, until frozen enough to scoop.

6. Scoop into cones or bowls to serve.

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