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I was to make a recipe using their frozen fruit. I knew I wanted a crumble of sort but saw this sort of coffee cake recipe instead. I decided to give it a try using Dole's Dark Sweet Cherries.
adapted from Fork and Beans
•2 c. gluten-free flour blend (in my crust post)
•3/4 c. sugar
•3 tsp baking powder
•1 tsp xanthan gum
•1/2 tsp salt
•12 oz bag Dole Dark Sweet Cherries, frozen
•zest of 1 lemon
•1 cup milk
•1 Tb apple cider vinegar
•4 Tb oil
1.Preheat oven to 350 degrees. Grease an 8x8 pan.
2.Mix milk and vinegar together and allow to sit for 5-7 minutes to sour.
3.Combine all of the dry ingredients together (minus the cherries and zest). Whisk well. (mine came out super thick)
4.Pour oil into soured non-dairy milk and pour into dry ingredients.
5.Fold in berries and lemon zest.
6.Pour into desired pan/dish and top with pistachio cardamom sugar topping (recipe below).
7.Bake 55 minutes or until knife is clean when inserted in the middle
Almond Cardamom Sugar Topping:
•5 Tb butter, chilled
•1/3 c gluten-free flour
•1/4 c brown sugar, packed
•1/4 c sugar
•1/3 c almonds, dry roasted, unsalted, roughly chopped
•1/2 tsp ground cardamom
1.Combine sugars, flour and cardamom together.
2.Add butter until a sand-like crumble forms.
I am sad to say MY cake did not turn out so great. I had to bake it well past an hour and even then it seemed unbaked but glued together and rubbery and tough. Oh, the woes of gluten free baking! I loved the cherries in it, so next time I'd use a favorite coffee cake recipe and add them in and use this topping too, that was good.
You'll want to make the espresso and brownies ahead of time. The espresso coffee is a flavor enhancer, it won't taste like coffee ice cream. For the gluten free brownies, I used the Krusteaz Gluten Free Double Chocolate Brownie Mix from Costco. Also if you have dark cocoa use it, I only had the regular so the chocolate flavor was mild. This ice cream reminds me of a black forest cake, yum!
This ice cream came out fantastic!! My kids kept saying it's the best homemade one I've made yet! Big chunks of cherry and brownie, yum!!
Chocolate Brownie Cherry Ice Cream
Makes roughly one quart, Adapted from Ben and Jerry's & Elle
2 cups heavy cream
1 cup milk
3/4 cups sugar
1 tbsp plus 1 tsp cocoa powder (Hershey's Special Dark if you have it, I didn't)
3 tbsp espresso coffee, DIVIDED
1 1/4 cups (gluten free) brownie chunks (about 1/2 - 1 inch cubes)
1 1/2 cups Dole Dark Sweet Cherries, frozen, cut in half
Start by cutting the brownies into chunks. Set aside, and then cut the cherries in half. Place in the freezer to chill while you work on the ice cream.
In a medium bowl, whisk the cream, milk, sugar, cocoa and 2 tbsp of the espresso. Make sure all of the sugar is dissolved before you proceed. Whisk the eggs in a smaller bowl until light yellow in color. Pour the eggs into the cream mixture and blend well.
Transfer the mixture to your ice cream maker and follow manufacturers instructions for freezing. Just as the ice cream is finishing up it's freezing thing, add the remaining 1 tbsp of coffee, and the brownie and toffee chunks. Let those mix in, and then transfer the ice cream to a container to finish freezing.
*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Dole. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.
This post was created in partnership with Dole. All thoughts and opinions are my own.