Sunday, 21 December 2014

Oatly Christmas-Spiced Cherry Ice-Cream Bombe

I was recently contacted by the lovely people at Oatly to see it I would like to share any of their Christmas recipes with all of you. The one that really caught my eye was the cherry ice-cream bombe. 

I've posted the vegan version of the recipe as Oatly sent it, however I did make a few changes when I made it. Firstly, I only made half the recipe, as there would only be two of us eating it, so instead of one large bombe I made two mini ones! Secondly, as Mr Hatter doesn't like creme de cassis, I used spiced rum instead to soak the cherries in. And thirdly, I didn't add the cinnamon and orange to the ice cream because I forgot! But the spiced rum added a lovely flavour to the bombe so it doesn't matter!

Oatly Christmas-Spiced Cherry Ice-Cream Bombe

Vegetarian friendly 

One quantity Oatly vanilla ice-cream (see below), made with 1 teaspoon ground cinnamon and the zest of one small orange added into the warm Oatly mixture
200g cherries, halved & stoned
4 tbsp crème de cassis liqueur
100g sugar
50ml water
1 stick of cinnamon

1. 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. 
2. 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.
3. 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.  
4. 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. 
5. 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.
Oatly Vanilla Ice Cream

Makes approximately 800ml 
vegan friendly 

220ml Oatly Oat drink, chilled
500 ml Organic Oatly Creamy Oat
150g caster sugar
1 teaspoon vanilla extract

1. In a large bowl, stir the sugar into the Oatly oat drink until it dissolves. Stir in the remaining ingredients. 

2. Pour the mixture into the bowl of an ice-cream machine and churn for 50-60 minutes or until set to your desired consistency. If you like a firm set, scoop the ice-cream into a lidded plastic box and freeze for two hours. 

3. If you do not have an ice cream maker, pour the mixture into a lidded plastic box and freeze. Take the ice-cream out every hour and stir, whisk or whizz in the blender to break up the larger ice crystals. Return to the box and repeat until the ice-cream is almost completely set, then allow to freeze until firm. 

4. To serve, take the ice-cream out of the freezer and leave it in the refrigerator for half an hour to soften slightly.

Recipe credit
This recipe was made using Oatly Organic Creamy Oat and Oatly Oat drink – great dairy free, healthy alternatives to single cream and milk. For more delicious recipes and further information about the Oatly way of life, visit

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