Prep time - 30 minutes

Cook time - 20 minutes

Rest time - 4 hours +

Difficulty - Easy

Serves / makes - around 1 litre

Ingredients

150g caster sugar, I used golden

500ml water 

50g cocoa or cacao powder

150g dark cooking chocolate 

300g silken tofu

100g cherries, weight with stone in and stalk on

100g hazelnuts

Equipment

Saucepan

Whisk

Hand blender

Baking tray

Pestle and mortar

Small sharp knife

Method

1. Put the sugar, water and cocoa/cacao powder in a saucepan. Bring to the boil and then remove it from the heat. Mix with a whisk to ensure all the cocoa is mixed in well. Add the chocolate and stir until it has melted.

2. Add the tofu, blend until it is completely smooth. Pour the ice cream into a container and freeze for several hours until it is half set.

3. Heat your oven to 180c/360f/GM4. Put the nuts onto a baking tray, bake for 15 minutes until the skin are darkened and you are able to rub them off. Allow them to cool then rub off the skins. Crush the hazelnuts, so they are still chunky. Set aside.

4. Remove the stalks from the cherries, cut them in half and remove the stones. Set aside.

5. Remove the ice cream from the freezer, blend it with a hand blender then stir in the cherries and hazelnuts.

6. Freeze for 2 or more hours until all of the ice cream has frozen but it is still scoopable.

7. If the ice cream is too hard to scoop when you remove it from the freezer allow it to defrost at room temperature for 10 minutes.