Quality ice cream starts with quality ingredients. Here in the great Northwest we are privileged to have the finest quality cherries from Oregon Cherry Grower’s Inc. Located in the Willamette Valley and along the Columbia River Gorge, Oregon Cherry Growers are the largest producers and processors of sweet cherries in the world. The climate here in the Pacific Northwest, with the warm summer days and cool, crisp nights produce the most extraordinary cherries. Oregon Cherry Growers are admittedly “obsessed” with their cherries and this shows in quality of their products.
Combined with smooth, creamy Umpqua Ice Cream, these cherries make up the beloved Flavor of the Month for July, Bordeaux Cherry. Enjoy!

 

Ice Cream Bonbons

10 ounces extra-dark chocolate, finely chopped
2 ounces good-quality white chocolate from a bar, chopped
1 cup finely crushed chocolate wafer cookies
1.75 quart Umpqua Bordeaux Cherry Ice Cream
Flaky sea salt, for sprinkling

In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly.
Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet. Sprinkle salt on top. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.
Adapted From: Food and Wine

 

Chocolate-Cherry Ice-Cream Cake

16 cream-filled chocolate sandwich cookies
¼ cup butter or margarine
1.75 quart Umpqua Bordeaux Cherry Ice Cream, softened
8 cream-filled chocolate sandwich cookies, coarsely chopped
1 cup miniature semisweet chocolate chips
1.75 quart Umpqua Vanilla Ice Cream, softened
½ cup fudge ice-cream sauce
Sweetened whipped cream, if desired
12 fresh cherries with stems

1 Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in spring form pan, 9×3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
2 Wrap outside of spring form pan with foil. Spread Bordeaux Cherry Ice Cream over cooled crust. Freeze 30 minutes.
3 Sprinkle chopped cookies and 1/2 cup of the chocolate chips over the ice cream; press slightly. Spread Vanilla Ice Cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
4 To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.
Adapted from: Betty Crocker