Christmas Spiced Cherry Ice-Cream Bomb

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Oatly Ice Cream Cherry BombeThis Christmas Spiced Cherry Ice-Cream Bomb has hints of cinnamon and is divine served with this gooey cherry syrup. Perfect for dinner parties and festive entertaining, it can be prepared a day or two in advance leaving you stress-free and calm on the night, and is a real show stopper – sure to convince even the most hard to please guests that you’re a true domestic goddess!

Makes: 6 – 8

Preparation time: 30 minutes

Waiting time: overnight

What You’ll Need:

  • One quantity Oatly vanilla ice-cream (Vegan or vegetarian)
  • 200g cherries, halved & stoned
  • 4 tablespoons crème de cassis liqueur
  • 100g sugar
  • 50ml water
  • 1 stick of cinnamon

What To Do:

  • In a medium saucepan heat the water, sugar, cinnamon stick and cassis, stirring to dissolve the sugar. Bring the liquid up to just below boiling point and take off the heat.
  • Add the cherries and leave to cool, then chill. The longer you leave the cherries in the syrup, the better their flavour will be, but you can use them as soon as they are thoroughly chilled.
  • Line a 1litre/2 pint pudding basin or freezer proof bowl with 2 layers of cling film, leaving enough hanging over the edges to fold back over the pudding.
  • If you are making the ice-cream fresh, churn it in the machine for 50 minutes until nearly set but still a little loose. Lift half the cherries out of their syrup and fold gently into the ice-cream until they are evenly distributed. Spoon or pour the mixture into the lined basin, smooth the top and fold over the edges of the cling film. Freeze the bombe for at least 3 hours or overnight.
  • To serve, dip the bombe into a bowl of warm water briefly to release it from the basin, being careful not to allow any water to get inside the bombe. Peel back the edges of the cling film. Turn the bombe, still in its basin, upside down onto a serving plate with a rim. Lift off the basin and peel away the cling film. Pour the chilled cherries in syrup (remove the cinnamon stick first!) over the top of the bombe and then cut into wedges. Serve immediately.

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