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Cherry & coconut ice cream

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  • 20 minutes
  1. 30 g chocolate sauce
  2. 100 g drained sour cherries (preserved)
  3. 250 ml coconut milk
  4. 100 g mascarpone
  5. 50 g cherry jam

1. Divide the chocolate sauce into six popsicle molds. Move the molds around slightly to distribute the chocolate sauce to the edge.

2. Finely chop the sour cherries.

3. Stir the mascarpone, coconut milk and cherry jam.

4. Divide the mixture into the popsicle molds and close with the lids.

5. Put the molds in the freezer and freeze for at least 6 hours.

This recipe has been tested and approved by AMC.

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Cooking method

Without cooking

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