Choc-cherry ice-cream timbale

  • 12 mins cooking
  • Serves 8
  • Print


Choc-cherry ice-cream timbale
  • 2 litre (8 cups) vanilla ice-cream
  • 2 x 85g cherry ripe bars, chopped coarsely
  • 1 cup (140g) vienna almonds, chopped coarsely
  • 50 gram pink marshmallows, chopped coarsely
  • 50 gram dark eating chocolate, chopped coarsely
  • pink food colouring
  • 300 millilitre cream
  • 100 gram white eating chocolate, chopped finely


Choc-cherry ice-cream timbale
  • 1
    Soften ice-cream in large bowl, stir in Cherry Ripe, nuts, marshmallow, dark chocolate and enough colouring to tint the ice-cream pink. Divide mixture among eight 1-cup (250ml) moulds. Cover with foil, freeze 3 hours or overnight.
  • 2
    Place cream in small saucepan, bring to the boil. Remove from heat, add white chocolate. Stir until chocolate melts.
  • 3
    Turn ice-cream timbales onto serving plates, drizzle with warm white chocolate sauce.


Cherry Ripe is a chocolate bar filled with coconut and glacé cherries. Use a good quality ice-cream actual varieties of ice-cream differ from manufacturer to manufacturer depending on the quantities of air and fat incorporated into the mixture. Almonds coated in a toffee mixture are called vienna almonds, scorched almonds can be used instead.

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