Make Ahead

Cake Batter Ice Cream with Cherry Cordial Chips

Photo by Adventurous Ice Creams
Author Notes

Sometimes you crave an ice cream that’s ridiculously sweet and indulgent. For those moments, try this. If you close your eyes while eating it, you might assume you’re at a six-year-old’s birthday party. (In a good way.)

If you have tiny truffle molds, you can make tidy perfect cherry cordial chips with the basic ingredients given here. This recipe, though, requires no special equipment. Since it makes irregular cordials, sometimes you’ll make a wrong cut and release a big chunk of cherry from its chocolate shell. I don’t mind that. The ice cream will be more colorful, with big lovely splashes of red. —Adventurous Ice Creams

  • Prep time 24 hours
  • Cook time 30 minutes
  • Makes 1 quart
Ingredients
  • For the cherry cordial chips:
  • 2 ounces semisweet chocolate, finely chopped, divided
  • 2 tablespoons heavy cream, divided
  • 2 teaspoons melted butter
  • 2 teaspoons sweetened condensed milk
  • 2 tablespoons powdered sugar
  • 12 maraschino cherries, quartered
  • For the cake batter ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • 2 tablespoons powdered milk
  • 2 teaspoons cake batter flavor
In This Recipe
Directions
  1. Start by making the cherry cordial chips. Line a cutting board with greased parchment paper or cling wrap. The cutting board should be small enough to fit in your fridge.
  2. Set 1 T finely chopped chocolate in a heat-safe bowl.
  3. In a small skillet, heat 1 T cream over medium heat. Just before it boils, pour over chocolate. Let the cream sit for a few minutes to melt the chocolate, then whisk until smooth.
  4. Spread the chocolate mixture into a 6” square on the prepared cutting board. Cover with cling wrap and set in fridge to set.
  5. Meanwhile, mix melted butter, sweetened condensed milk, and powdered sugar until smooth.
  6. Fold in quartered cherries.
  7. Arrange cherries in a single layer on the set chocolate slab. Make sure none of the cherries touch each other—there should be space between them. Drop any remaining cordial goo into the cherries.
  8. Set the remaining 1 oz. chocolate in a heat-safe bowl. Heat the remaining 1 T cream. Just before it boils, pour over chocolate. Let the cream sit for a few minutes to melt the chocolate, then whisk until smooth. Carefully spread the melted chocolate mixture over the cherries to seal them inside chocolate layers. Set aside in fridge to set.
  9. While the cherries set, make the ice cream. Heat 2 cups cream, milk, sugar, and powdered milk over medium heat, whisking until sugar is dissolved. Continue to heat, stirring occasionally. Just before mixture boils, remove from heat.
  10. Pour into heat-safe bowl. Cover and chill for at least two hours, preferably more (up to twenty-four hours).
  11. When mixture is chilled, stir in cake batter flavor.
  12. Churn to soft-serve texture according to your ice cream maker manufacturer’s instructions.
  13. While it churns, cut your chocolate/cherry block into chips. Cut around the cherries as much as possible so they remain sealed in chocolate. Don’t stress if you accidentally cut through a cherry. (Like I said—it adds color!)
  14. Layer a small amount of ice cream into a freezer-safe container. Drop in a layer of cherry chips. Cover the chips with more ice cream, then cover the ice cream with another layer of chips. Continue alternating layers of ice cream and chips until the container is full. Cover and freeze for at least four hours.

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