It’s 41 degree outside, it’s way too hot to spend the Australia Day outdoor! Instead, I am making this yummy dessert for later in the evening, my kids love it and pretty much easy to make. Though the only consuming time is the freezing time!
2 litres vanilla ice-cream
250g cherries / raspberries
100g dark chocolate, chopped
100g silvered almonds, toasted
- Remove ice-cream from the freezer and set aside to soften slightly for 10 minutes.
- Meanwhile, pit cherries and roughly chop. Using kitchen scissors, quarter the marshmallows.
- Stir the cherries, marshmallows, chocolate and almonds through the ice-cream until well combined. Transfer the cherry mixture to a large loaf tin and place in the freezer to freeze overnight. To serve, scoop evenly among individual serving bowls and serve immediately.