Easy cherry ripple ice cream recipe

Easy cherry ripple ice cream recipe

16 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

  • Serves 8
  • 5 mins to prepare and 40 mins to cook, 4 hrs 00 mins to cool
  • 241 calories / serving
  • Freezable


  • 500g (16oz) cherries, pitted
  • 250g (8oz) jam sugar (ie with pectin)
  • 1 tsp lime juice
  • 1 tbsp cherry brandy or kirsch (optional)
  • 600ml (1pt) vanilla ice cream, softened

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    3g 15%
  • Sugars

    49g 55%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 49.9g Protein 2.4g Fibre 1.4g


  1. 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.
  2. 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.
  3. 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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