Cherry Ice Cream Cake

After placing 5 scoops of Chefclub vanilla ice cream on a parchment paper, use a glass baking dish to flatten them into an ice cream sheet before putting it in the freezer.

Meanwhile, pit around twenty cherries using a straw by impaling them from the bottom to remove the pits. Pour cold water into a bowl and add some ice cubes. Melt the chocolate and use a teaspoon to draw lines over the cold water to form the stems of the cherries. Refrigerate the hardened chocolate stems.

In the baking dish, mix the eggs with sugar, flour, and milk. Combine everything and add around ten cherries inside, then bake for 30 minutes at 350°F. Roast the sliced almonds by placing them on a tray and baking for 5 minutes at 350°F.

Using an electric mixer, whisk the cream with mascarpone and powdered sugar until stiff peaks form. Flip the clafoutis onto a plate and cut it horizontally in half to get two pieces. Place the vanilla ice cream sheet on top of one half, sprinkle with roasted sliced almonds, and cover with the other half. Use a spatula to spread the whipped cream evenly over the top and sides of the cake.

Arrange the remaining whole cherries around the cake and on top. Pour cherry coulis between the cherries to fill in the gaps and hide the whipped cream. Stick the chocolate stems onto a few cherries, serve in slices and enjoy!