A super quick and easy frozen dessert, or even breakfast, that has the same amazing flavour profile as Black Forest Cake or Cherry Garcia Ice Cream. Made with just a few simple ingredients, this Chocolate & Cherry Frozen Parfait is a must try.
Chocolate & Cherries are a classic combo for a reason. And we all know by now that I love classic flavour combinations. Frozen parfaits are a slightly lighter dessert option than ice cream could definitely swing towards breakfast too. Since these need almost no time to make , it’s a great alternative for those who want to make something special, but don’t want to fiddle with egg custards and ice cream makers.
This parfait can be set in a loaf tin, plastic storage container or if you prefer individual versions, silicone moulds or silicone cupcake/muffin liners. Since Valentine’s Day is almost upon us, I used some heart shaped silicone moulds to add a festive touch.
Chocolate & Cherry Frozen Parfait
- 200 grams Fresh cherries, pitted and chopped Halved if using a loaf tin, quartered if using smaller moulds
- 250 grams Fresh Ricotta Cheese
- 1 Cup Plain Yoghurt*
- ⅓ Cup Honey
- ½ tsp Vanilla bean paste or the seeds of ½ a vanilla pod**
- ¼ Cup Chopped dark chocolate or dark chocolate chips
- ¼ Cup Toasted almonds sprinkles or finely chopped almonds
- Pit and chop your cherries and set aside (Halve if using a loaf tin, quartered if using smaller moulds). Ensure your nuts are toasted and cooled if not using pre-toasted nuts
- If using a non-silicone/metal loaf tin or a plastic storage container, double line it with plastic wrap to ensure you can remove the parfait once frozen. If using silicone moulds, tins or wrappers, they should pop out quite easily so this step will not be necessary
- Add the Ricotta, Yoghurt, honey and vanilla to a mixing bowl and using a mixer/hand mixer or whisk, mix until combined and smooth (ensure there are no lumps)
- Fold in the nuts and chocolate, then finally add the chopped cherries and fold through (I add them last as I don't like the colour to 'bleed' through the mixture. You can also place them on a paper towel after chopping to remove excess juice)
- Pour the mixture into your choice of vessel/moulds and even out the top. Cover and lace in the freezer for at least 8 hours or preferably overnight until set/firm
- For serving, if making a single parfait in a loaf tin, use a warm cloth to wipe the bottom and sides of the tin to help it release, then turn the parfait out onto a cutting board or platter, slice and serve. Individual serving can be turned out as needed
- Feel free to let it sit for around 10 minutes before serving to soften slightly
- Serve with extra cherries or a drizzle of honey