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Easy cherry ripple ice cream recipe
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17 ratings
Summer treats don't get much more luxurious than this deliciously creamy ice cream. Combining sweet cherries with zingy lime, ice cream and an optional glug of rich cherry brandy, it is the ultimate grown-up dessert. See method
Ingredients
- 500g (16oz) cherries, pitted
- 250g (8oz) jam sugar (ie with pectin)
- 1 tsp lime juice
- 1 tbsp cherry brandy or kirsch (optional)
- 600ml vanilla ice cream, softened
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1020kj
241kcal
12%
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Fat
5g
7%
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Saturates
3g
15%
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Sugars
49g
55%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 49.9g
Protein 2.4g
Fibre 1.4g
Method
- Heat the pitted cherries in a saucepan with the sugar, lime and cherry brandy (if using). Bring to a simmer and cook for 35-40 minutes, until the mixture is thick and sticky. Remove the saucepan from the heat and leave the mixture to cool completely.
- Pour the softened ice cream into a large freezer-proof container with a lid and add three quarters of the cold cherry mixture. Using a large spoon or spatula, gently swirl the cherry mixture through the ice cream to create a ripple effect. Freeze for 4 hours, or until solid.
- To serve, scoop the ice cream into bowls and spoon over a little of the remaining cherry mixture, if you like.
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