Cherry Coconut Sundae Recipe

"This is a Matt Preston recipe, which I saw being made on a programme called "The Living Room" here in Australia. This is so easy and apart from the freezing very quick to make. This ice cream may melt quickly once taken from the freezer, so you much work quickly when serving it, especially if it is hot weather. NOTES FROM MATTS RECIPE: The quickest ice cream that you’ll ever make, this no-churn, lactose-free gelato takes mere moments to prepare yet tastes like the real thing. The chemistry is pretty simple too. The food processor blades whip the egg whites, the cherries add the flavour and the cold freezes everything into a smooth, delicious gelato. It can be eaten right away as soft serve or frozen and scooped into balls for later."

Original is 5 servings

Metric US

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Ingredients

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1 jar (680 gram) pitted cherries (morello cherries, drained)
70 grams granulated sugar
2 egg whites
1 tablespoon flaked coconut (lightly toasted to serve)

HARD CHOCOLATE SAUCE INGREDIENTS
220 grams dark chocolate (good quality dark chocolate buttons)
180 grams coconut oil
110 grams white chocolate

Nutritional

Serving Size: 1 (316.3 g)
Calories 743.6
Total Fat - 42.1 g
Saturated Fat - 27.5 g
Cholesterol - 9.4 mg
Sodium - 112.3 mg
Total Carbohydrate - 91.9 g
Dietary Fiber - 11 g
Sugars - 69.9 g
Protein - 5.9 g
Calcium - 50.7 mg
Iron - 6 mg
Vitamin C - 74.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the cherries into a large zip-lock bag, seal and press the cherries so they flatten out and crack a little. Lay them flat in the freezer, not all in one lump (freezing cherries whole prevents them from blending). Freeze for at least 8 hours or over night.

Step 2

Roughly break up the frozen cherries and place in a food processor with the sugar. Process until the mixture resembles ice crumbs. While the motor is running add the egg whites. Continue to process for 1-2 minutes until the colour changes and the ice cream looks smooth and combined.

Step 3

Spoon into a container and freeze for 2-3 hours or until firm enough to scoop into balls.

Step 4

Meanwhile, make the hard chocolate sauce by melting the dark chocolate and 120g of the coconut oil together in a bowl over simmering water. Set aside to cool. In a separate bowl do the same with the white chocolate and remaining coconut oil.

Step 5

When ready to eat, place scoops of cherry ice cream into glasses, drizzle over some dark chocolate sauce and then a little white chocolate sauce. Top with coconut and serve immediately.