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July 29, 2018

Frozen Cherry Parfait

July 29, 2018/ Lucy Waverman

Servings: 4

INGREDIENTS

500 ml best quality vanilla ice cream
11/2 cups pitted, halved cherries (or diced peaches or apricots)
1 tbsp brandy
1 cup crumbled pizzelle Italian wafer cookies (If pizzelle wafers are hard to find, use any wafer cookie)

METHOD

Remove ice cream from the freezer and let soften in the fridge for 20 minutes. Line a 41/2-inch by 21/2-inch mini loaf pan or a bowl that will fit the mixture, with plastic wrap.

Reserve 3/4 cup cherries in a small bowl. Coarsely chop remaining cherries and combine in a small bowl with brandy.

Stir softened ice cream in a large bowl to loosen. Fold in marinated cherries and cookie pieces (don’t over work it or the ice cream will melt too much).

Turn into prepared pan. Top with reserved cherry halves, cut-side down so that cherries cover the top of the dessert.

Freeze for 3 to 4 hours, or until firm enough to slice or spoon out. Serve with extra cherries on the side.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Frozen Cherry Parfait

INGREDIENTS

METHOD