Ingredients

Method

• 1 litre cream
• 2 x 385 g cans condensed milk
• 2 x 175 g full-cream smooth cream cheese tubs, softened, plus extra for piping
• 1 t vanilla extract
• 2 t almond essence
• 200 g whole glacé cherries, halved
• 100 g dark chocolate, finely chopped
• 100 g flaked almonds, toasted
• 1 x 100 g box Woolworths white chocolate-coated almonds

Method

Ingredients

1. Whip the cream until dropping consistency. Beat the condensed milk and cream cheese until combined, then beat in the vanilla and almond essence. Beat in the cream until combined.

2. Fold the cherries and chocolate into the cream mixture and spoon into your preferred moulds. Cover with clingwrap and freeze overnight.

3. To unmould, dip the moulds into hot water and ease out the ice cream using a palette knife. Decorate with the flaked and chocolate-coated almonds.

4. If you are decorating it with cream cheese, make sure the cream cheese is soft enough and pipe on using a piping bag and pretty nozzle.

Find more Easter recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana