Traditional vanilla cherry ripple ice cream
- August 2017
- Serves 8-10
- Hands-on time 45 min, plus freezing
An absolute treat of an ice cream recipe. Cherry sauce (made with fresh cherries – YUM) ripples through the vanilla creating a perfect dessert for those hot summer days.
- 27.5g (15.7g saturated)
- 26.8g (26.8g sugars)
You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.
You can make the ice cream up to 1 month in advance, then keep in the freezer in a lidded plastic box.
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