Be warned. What you’re about to see cannot be unseen and “Soldier of Beauty” takes no responsibility for the consequences of your dessert-related actions.

So, it turns out, you can make your own deliciously creamy and devilishly simple black forest gelato….fast. Very fast.

Just to be clear, there is no ice cream maker, there is no extra churning, there is no granita-inspired fight to the death between a block of ice and a fork. You whip it, you freeze it, you eat it.

Do with this information what you will.

  • 1 x 395mL tin sweetened condensed milk
  • 300mL thick cream
  • 3 Tablespoons cocoa
  • 1/2 cup cherry liqueur
  • 200g block dark cooking chocolate (chopped)
  • 1/2 cup fresh cherries

  1. Put the sweetened condensed milk, cream, cocoa and half the liqueur into the bowl of an electric mixer and whisk to soft peaks. Fold in 3/4 of the chopped chocolate.
  2. Divide into containers and freeze.
  3. Stone and chop cherries to desired size. Put into a small bowl with the remaining liqueur, cover and refrigerate.
  4. Once set, serve a scoop of gelato topped with liqueur cherries and a small amount of the reserved chopped chocolate.