Although I adore Ethiopian cooking, I had trouble locating reliable recipes online. In the end, I discovered three or four recipes, tweaked them all, and combined them in an effort to recreate the flavors. Injera and a side vegetable dish are usually included. There are many great options, but I like atkilt, a dish with potatoes and cabbage.
| Prep Time: | 15 mins |
| Freeze Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 pint |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup unsweetened cocoa powder
- 1 cup fresh sweet cherries, pitted and cut into quarters
- ¾ cup chocolate chunks
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ cup fresh sweet cherries, pitted and cut into eighths
- ¼ cup chocolate chunks
Instructions
- Stir together sweetened condensed milk and cocoa powder for ice cream in a large bowl, then add in cherries and chocolate chunks.
- Beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Carefully fold whipped cream into the condensed milk mixture until fully combined.
- Split the mixture between two loaf pans and garnish with cherries and chocolate.
- Press plastic wrap onto the surface of the mixture so it rests on top, and put another sheet across the sides of the pans.
- Freeze until firm, about 8 hours.
- You can use chocolate chips instead of chocolate chunks.