Cherry Ripple, Chocolate & Rose Ice Cream

  • 13 Nov - 19 Nov, 2021
  • Mag The Weekly
  • Cookery


· 425 g can pitted cherries in syrup (reserve the syrup)

· ½ teaspoon rose water

· 3 cups double cream

· 200 g condensed milk

· 100 g bar of dark chocolate

· Shortbread biscuits and extra cherries


Line a loaf tin with parchment or cling film. Tip the cherries into a food processor with two tablespoons syrup from the tin, add the rose water and blend to a puree. Whip the cream until it holds soft peaks, stir in the condensed milk and half the cherry puree. Pour roughly a third of the mixture into the loaf tin, swirl through some of the puree and scatter with chocolate, then repeat the layers until you’ve used all the ingredients up. Freeze for at least four hours. Turn out the ice cream, slice and serve with biscuits and extra cherries.