Gluten free black forest ice cream jars

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How to make Gluten free black forest ice cream jars

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:20
  • Total Time : 0:50

Ingredients

  • 1 cup thickened cream
  • 1/4 cup Dutch processed cocoa powder
  • 1 tablespoon gluten-free icing sugar mixture
  • 1 teaspoon vanilla extract
  • 180g packet gluten-free brownies (see notes)
  • 1 litre gluten-free vanilla ice-cream
  • Dark chocolate curls, to serve
  • Frozen pitted cherries, to serve

Quick cherry jam

  • 250g frozen pitted cherries, thawed, halved
  • 1/2 cup caster sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornflour

Method

  • Step 1 Make Quick cherry jam: Combine cherries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring constantly, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Combine cornflour and 2 teaspoons cold water in a bowl. Add to cherry mixture, stirring constantly. Simmer 1 to 2 minutes or until thickened. Remove from heat. Cool completely.
  • Step 2 Using an electric mixer, beat cream, cocoa, icing sugar and vanilla until firm peaks just form.
  • Step 3 Roughly chop brownies. Divide half between six, 1 cup-capacity freezer-safe jars with lids. Divide half the chocolate cream mixture between jars. Top each with 1 tablespoon Quick cherry jam and 1 small scoop of ice-cream. Repeat layers with remaining ingredients, omitting the ice-cream. Secure lids. Freeze for 4 hours, or overnight if time permits.
  • Step 4 Unscrew lids. Top each with 1 small scoop ice-cream, chocolate curls and a cherry. Stand for 5 to 10 minutes to soften. Serve.

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