Recipe by Astrid Fronteau @chhhop
Ingredients (serves 8)
300 g Terroirs d’avenir cherries
400 g Terroirs d’avenir bananas
20 cl coconut cream
1 tablespoon cane sugar syrup
Ice cream cone
Recipe:
The day before, pit and halve the cherries. Slice the bananas. Mix the fruit and place in a bag in the freezer. The next day, place the fruit in a blender and blend in the coconut milk and cane sugar syrup. To add texture and sparkle to the ice cream, add a few cherries at the end. Line a cake tin with baking parchment and pour in the mixture. Place the mould in the freezer for a further 2 hours.
Finishing and straightening :
Place two scoops of ice cream in a large bowl. Add a few slices of cornet and a cherry on top!
Serve and enjoy
