This Christmas ice cream with marzipan, chocolate and cherry sauce is a dream for anyone who loves a sweet, festive dessert. The recipe is very easy to follow and needs no ice cream maker, so anyone can make it – even on the busiest days of Christmas.
The base is made by whipping cream with vanilla to soft peaks, then folding in condensed milk for a creamy, sweet, soft-scoop ice cream. Cubes of marzipan and chopped chocolate add texture and flavour, while the cherry sauce is layered in and swirled gently through the ice cream for beautiful ripples and a lovely contrast of flavours.
The best part? The ice cream comes together in under 10 minutes. Once it is in the freezer it looks after itself, so you can make the dessert well ahead of time.
Take the ice cream out of the freezer 10-15 minutes before serving so it is perfectly creamy when it reaches the table.
Perfect for Christmas Eve or as a festive finish to a cosy dinner during the Christmas season – this ice cream is a sure winner!
Creamy Christmas ice cream without an ice cream maker
Making homemade ice cream without an ice cream maker is both quick and easy – and the result is every bit as good as shop-bought. With just a few ingredients you can create a luxurious ice cream base that suits any occasion.
This Christmas ice cream is packed with marzipan, chocolate, vanilla and cherry sauce, which together make a flavour combination that is perfect for the festive season. All it takes is whipping cream and condensed milk to make a soft, creamy base, which you can then fill with exactly what you like best.
Make the dessert extra fun and personal by varying the fillings – try crushed biscuits, toasted nuts or marshmallows. Whatever you choose, you will have an ice cream that is easy to make and sure to impress your guests.
Try the recipe below and treat yourself and your loved ones to a wonderful Christmas dessert.
You might also like my recipe for Rocky Road ice cream without an ice cream maker – click here.
Christmas Ice Cream with Marzipan, Chocolate and Cherry Sauce
Ingredients
- 150 g marzipan
- 100 g dark chocolate
- 1/2 l whipping cream (38% fat)
- 1 tin sweetened condensed milk (approx. 400 ml)
- 1 vanilla pod, seeds scraped out
- 100 ml cherry sauce
- A little icing sugar
- Flaked almonds for the top (optional)
Method
- Cut the marzipan into small cubes and roughly chop the chocolate.If you like, toss the marzipan pieces in a little icing sugar – this stops them sticking together.
- Mash the vanilla seeds with a little icing sugar, then whip them with the cream to very soft peaks.
- Add the condensed milk and whisk or stir until well combined, then fold the marzipan and most of the chocolate into the ice cream mixture. Take care not to overwhip the mixture – it should be soft and airy.
- Spread half of the ice cream mixture in a freezer-proof container and pour half of the cherry sauce on top. Swirl it through the mixture with a spoon. Whether you want the cherries from the sauce in the ice cream or not is up to you – I only use the cherries on top.
- Repeat with the next layer and top with the rest of the cherry sauce. Swirl it through the ice cream again, then sprinkle with the remaining chocolate and a few flaked almonds, if using.
- Cover the ice cream and freeze for at least 4 hours – or until frozen all the way through.Take it out 10-15 minutes before serving.
Nutrition
Premium
Lykkedes perfekt i første forsøg og smager fantastisk! Jeg brugte en siliconeform og lavede små portioner, som skal portionsanrettes til gæster. Superdejligt med en dessert, som kan laves i forvejen og som ser virkelig flot ud.
Hej Hanne
Tusind tak for din dejlige besked, hvor gør det mig glad at høre 🙂
Og vildt god idé med portionsanretning 🙂
Warm wishes, Dianna
Fantastisk lækker is
Åhhh hvor dejligt at høre – tusind tak 🙂
Warm wishes, Dianna