Cherry Ripe Ice-Cream Tart (using two-ingredient, no-churn ice-cream)

This was a dessert I made for a laid-back Sunday lunch we had to catch up with some of our wonderful friends. 

I love the two-ingredient, no-churn ice-cream.  It doesn't require anywhere near the amount of work required for most home-made ice-creams and you don't have to worry about pre-freezing ice-cream canisters.  It results in a creamy and smooth ice-cream that has a great consistency that slices perfectly when serving and eating.

I made the chocolate ice-cream using chocolate condensed milk and chocolate flavoured thick cream.  The chocolate cream is available at all supermarkets but I have rarely seen the chocolate condensed milk on supermarket shelves.  I snapped up a couple of tins when I found it on special at Aldi but I haven't seen it since.  

If you can't get your hands on a tin, then use normal sweetened condensed milk and add 1/3 to 1/2 cup of cocoa powder and 1 teaspoon of vanilla essence.

The quantities I have stated in the recipe make enough for this large rectangular tart, which served 8, and I had enough biscuit base and ice-cream left over to make two smaller tarts as well.  I then still had enough ice-cream to make the Chocolate Ice-cream Balls below.  

You could halve the quantities I have given but I find it easier to use the full amount of ingredients in the given tin, pot and packet.

I used Cherry Ripe to add a pop of colour, flavour and texture to the tart, but you can use any chocolate bar you fancy.  I used half chocolate and half plain sweet biscuits for my base as they were open in my cupboard.  You can do the same or you could use all chocolate or all plain biscuits.

I experimented with topping the tarts with either a full layer of chocolate topping or a drizzle. The drizzle looked better on the large tart but I enjoyed eating the tart with the full layer of chocolate better.  I just think if you use a solid chocolate layer you also need to use some chocolate bar topping as a 'garnish' to make it look good.

If you haven't tried chocolate melted with coconut oil you are in for a treat.  It works just like 'ice-magic' topping.  It is easy to work with and sets quickly and easily.  I place the chocolate and solid coconut oil in a glass jug in the microwave and melt in 45 second bursts. It melts quickly and is a great consistency for dipping.

The only issue is that once you make it you want to start using it on everything, just like I did on the chocolate balls and ice-cream cones below.   Once you start dipping, it is hard to stop!!

Chocolate Ice-Cream Bites:  
Scoop a small ball of left over ice-cream and dip it in any left over chocolate topping.  Cover the ice-cream completely chocolate before placing the chocolate dipped ice-cream ball on a tray lined with non-stick baking paper.  Freeze until set. 

Next time I think I'll place a hazelnut in the middle of the ice-cream before dipping or try rolling them in crushed peanuts. These are an amazing dessert in themselves and made a great after dinner treat!

Cherry Ripe Ice-Cream Tart

Ingredients

• Biscuit Base
• 250g Sweet Biscuits (I used 125g Chocolate Ripple & 125g Granita)
• 200g Butter, melted
• Chocolate Ice-Cream
• 200g Chocolate Flavoured Thick Cream
• 380g Chocolate Condensed Milk
• 1 bar Cherry Ripe
• Chocolate Topping
• 100g Dark Chocolate
• 1 tablespoon Coconut oil

Cooking Directions

1. Grease or spray six small, or one large, fluted and loose-bottom tart tins.
2. Process chocolate biscuits in a food processor until fine crumbs form.
3. With the motor still running, add the melted butter and continue to process until the mixture is well combined and starting to stick together.
4. Divide the crumb mixture evenly between the tins and press firmly along the base and half-way up the sides.
5. Place in the freezer to firm.
6. Put the condensed milk and cream into a large bowl. Beat with an electric beater until thick and quite stiff.
7. Cut the Cherry Ripe into small pieces. Set aside 1/4 of the chocolate pieces and spread the remaining chocolate evenly over the tart base(s).
8. Fill tart pan(s) with cream mixture, cover with cling wrap and freeze until solid.
9. When ice-cream has set remove tart from freezer.
10. Melt dark chocolate and coconut oil together. Drizzle tarts with chocolate mixture and return to freezer to set.
11. When set, top with the remaining Cherry Ripe and serve.

Happy eating!

With two sweet treats in a row, I owe you a healthy recipe next!

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Cheers

Dani