for dusting Recipe

If you’ve ever wanted to create a dazzling plated dessert that’s as stunning as it is satisfying, this Chocolate Ice Cream with Crunchy Caramel Peanut Swirl on Cherry Confit is your ticket. Silky chocolate ice cream, swirled with golden shards of caramelized peanuts, rests atop a bed of glossy cherry confit, then gets a flourish of crushed cashews and a sprinkle of cocoa powder for dusting. The contrasting flavors and textures make this dish a true showstopper, and with every creamy, tart, and nutty bite, you’ll taste a symphony of decadence. It’s a perfect finale for special dinners, or for those times you simply want to treat yourself to something extraordinary.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays an important role—whether it’s giving the ice cream its deep chocolatey tone, lending a nutty crunch, or delivering pops of tartness and color. Simplicity and quality take center stage here, so choose the best for maximum flavor.

• Heavy cream (2 cups): The secret to that rich, ultra-smooth ice cream base.
• Whole milk (1 cup): Lightens the texture just enough for perfect scoopability.
• Sugar (3/4 cup for ice cream): Sweetens and balances the bitterness of cocoa.
• Unsweetened cocoa powder (3/4 cup): Provides a profound chocolate flavor and a beautiful deep color.
• Vanilla extract (1/2 tsp): Rounds out the chocolate notes—don’t skip it!
• Sugar (1/2 cup, for caramel): The base for your crunchy swirl.
• Water (2 tbsp): Helps the sugar melt evenly while making caramel.
• Roasted peanuts, chopped (1/2 cup): Adds incredible texture and salty-nutty depth to the swirl.
• Sea salt, pinch: Just a hint makes the caramel peanut swirl sing.
• Pitted cherries (1 cup; fresh or frozen): Tart and juicy, these form the confit base.
• Sugar (2 tbsp for confit): Draws out the cherries’ juices, making a thick, jammy sauce.
• Lemon juice (1 tsp): Balances the sweetness with a touch of brightness.
• Cornstarch (1/2 tsp, optional): For thickening the confit if you like it extra luscious.
• Crushed roasted cashews (2 tbsp): Bring a sweet, buttery crunch as a finishing touch.
• Cocoa powder (1 tbsp, for dusting): Adds a final luxurious bitterness and beautiful look for dusting.

How to Make for dusting

Step 1: Prepare the Chocolate Ice Cream Base

Start by whisking together the heavy cream, whole milk, sugar, and unsweetened cocoa powder in a saucepan. Warm the mixture gently over medium heat, stirring often, just until the sugar is dissolved and the cocoa melds into the cream for a smooth, homogenous blend. Off the heat, stir in the vanilla. Let this mixture cool completely—either by chilling it over an ice bath or transferring to the fridge for a few hours—before churning. This chilling step is absolutely key, as it gives the ice cream its signature creamy body!

Step 2: Churn and Freeze

Pour your cooled chocolate base into an ice cream maker and churn according to the manufacturer’s directions. Once it reaches a soft-serve consistency and you can barely resist a spoonful, transfer it to a freezer-safe container. Freeze for at least three hours to set. The anticipation will be worth it, trust me!

Step 3: Make the Crunchy Caramel Peanut Swirl for dusting

In a small saucepan, combine the sugar and water over medium heat. Let the mixture boil, swirling the pan occasionally (no stirring!) until it turns a deep amber. Immediately add the chopped, roasted peanuts and a pinch of sea salt, giving it a quick stir to coat. Pour the caramel onto a sheet of parchment and spread it out—careful, it’s hot! Once completely cooled, break it into crunchy shards. Chop the shards for dusting later, and gently swirl some through the semi-frozen chocolate ice cream, then return it to the freezer.

Step 4: Make the Cherry Confit

In another small saucepan, toss together the pitted cherries, sugar, and lemon juice. Bring to a simmer, cooking until the cherries are soft and the juices have thickened and turned syrupy—about 7 to 10 minutes. If you favor a thicker confit, dissolve the cornstarch in a splash of water and stir it in for the last minute or two on the stove. Cool before using; you want it to be luscious but not hot when layering the dessert.

Step 5: Assemble and Garnish

When you’re ready to serve, spoon some cherry confit onto the base of each plate or bowl. Nestle generous scoops of chocolate ice cream on top, letting swirls of caramel peanut peek through. Sprinkle with the crushed roasted cashews, then finish with a flourish of cocoa powder for dusting. This final touch of cocoa not only looks exquisite but adds a hint of bitter complexity that ties every element together.

How to Serve for dusting

Garnishes

Don’t hold back when it comes to finishing touches for dusting. A true feast for the eyes and palate starts with a generous dusting of cocoa powder. Consider a few extra shards of the caramelized peanuts scattered artfully, and maybe a sprig of mint or fine curls of dark chocolate if you’re feeling extra fancy. The visual drama makes this dessert irresistible before you even take a bite.

Side Dishes

Serve this masterpiece with crisp, buttery shortbread cookies or delicate tuile wafers for contrast. If you’re after even more luxury, a shot of rich espresso or a small pour of cherry liqueur alongside deepens the dessert’s flavors and makes every bite sing. Simple, elegant accompaniments let the ice cream and confit remain the stars, while still elevating the whole experience.

Creative Ways to Present

For a dazzling dinner party effect, use chilled coupe glasses or shallow dessert bowls as your canvas. Layer the cherry confit, then ice cream, and top with the crunchy elements and cocoa powder for dusting. Or, for a crowd, create a “deconstructed” sundae bar: offer bowls of each element and let everyone assemble their own plate for maximum fun and interaction.

Make Ahead and Storage

Storing Leftovers

Store leftover ice cream in an airtight container in the freezer for up to a week. To keep the caramel peanut bits crunchy and fresh, you might want to store a small extra batch separately, and add them right before serving for dusting—this ensures every scoop retains its signature crunch.

Freezing

Both the chocolate ice cream and the cherry confit freeze beautifully. For best results, freeze them in separate containers. If making ahead for dusting at a later time, prepare all elements and assemble right before serving so everything tastes and looks its best.

Reheating

While ice cream obviously isn’t for reheating, if you’ve made your cherry confit in advance and it’s gone a bit too thick from chilling, a gentle warm-up in a saucepan or microwave brings back its glossy, spoonable consistency. Be sure it’s room temperature before assembling with ice cream, so you don’t melt all your hard work!

FAQs

Can I make this recipe without an ice cream maker?

Absolutely! After chilling the chocolate base, pour it into a shallow dish and freeze, whisking every 30 minutes to break up ice crystals until it firms up. It won’t be quite as airy, but will still be delicious—finish with that signature cocoa powder for dusting.

Can I use store-bought ice cream or cherry preserves?

Yes, for a shortcut, choose a high-quality dark chocolate ice cream, and opt for a less-sweet cherry preserve in place of the confit. Swirl in your homemade caramel peanuts and don’t forget the finishing touches for dusting to bring homemade flair.

What kind of cocoa powder is best for dusting?

Dutch-processed cocoa powder is ideal for dusting; its mellow bitterness and deep color create a striking, restaurant-worthy finish. If you prefer a lighter bite, natural cocoa works too—each will add a different touch.

Can I swap out peanuts or cashews with other nuts?

Of course! Almonds or hazelnuts make fantastic alternatives for both the caramel swirl and the garnish. Tailor the flavors to your preference—just remember, whichever nuts you use, toast them first for the best crunch and flavor for dusting.

Is there a dairy-free option?

Try using full-fat coconut milk in place of cream and milk, and swap in a dairy-free chocolate or cocoa powder for the base. The rest of the components are naturally dairy-free already—just double-check your chocolate for dusting to be sure.

Final Thoughts

This Chocolate Ice Cream with Crunchy Caramel Peanut Swirl on Cherry Confit is pure, spoonable joy. Don’t be shy about the finishing touches for dusting—they’re what elevate a fantastic dessert into a five-star masterpiece. Give it a try and get ready for rave reviews at your table!

Print