Updated: Apr 30, 2020
What springs to mind when you think about cherries? For me it’s Christmas and Cherry Ripe chocolate bars.
Well, with my cherry trees abundantly producing and a hot Aussie Christmas just around the corner a Cherry Ripe Ice Cream was required on my menu.
This recipe uses coconut cream, fresh cherries and dark chocolate to replicate the confectionery delight that I loved growing up. If you are not a coconut fan however a traditional vanilla ice cream can be used and the cherry syrup and chocolate simply swirled through. Equally delicious… I know because I’ve tried it!!
2 cups whole cherries, pitted 1/4 cup sugar Juice of half a lemon 2 cups thick (heavy) cream 1+3/4 cup coconut cream (I use Ayam Coconut Cream) 3/4 cup whole milk 100g 70% (or as dark as you dare) Lindt dark chocolate, shaved into small chunks
Combine the cherries, sugar and lemon juice in a small saucepan over medium-low heat for about 10 minutes.
Gently break up the cherries with a wooden spoon as they soften during cooking, you want reasonably large chunks of cherries in your syrup, to swirl through your ice cream.
Once cooked, set aside to cool then pop into the fridge to chill.
In a food processor or blender combine the thick cream, coconut cream and whole milk. Blitz to combine.
Additional sugar can be added to your personal preference at this stage remembering that you will be adding the cherry syrup. Personally I don’t add any to the ice cream mixture preferring the natural sweetness of the coconut cream to shine through.
Pour ice cream mixture into a freezer safe container, large and shallow, if possible, and freeze for at least 4 hours or overnight.
Once frozen take the ice cream out of the freezer and stand at room temperature for about 15 minutes until you can pop it out of its container and chop into chunks to put back into the food processor or blender.
Blitz the hard ice cream in the blender until a smooth, soft consistency is achieved. Pour into clean freezer container, stir through chilled cherry syrup and shaved chocolate. Enjoy as a soft serve ice cream or put back into the freezer to harden.
A note from Gracious Goodness
If you are lucky enough to own an ice cream churner – feel free to place the thick cream, coconut cream and milk mixture into the churner. Churn until frozen then add the cherry syrup and chocolate and churn just enough to combine.
I have been known to make an additional serving of the cherry syrup to which I add a couple tablespoons of raw cacao powder to create a warm, sweet, chocolate cherry sauce to drizzle over the top of my cherry ripe ice cream…. Just saying!!