Easy cherry ripple ice cream recipe

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

Ingredients

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

Method

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.
2. Remove the saucepan from the heat and leave the mixture to cool completely.
3. Pour the softened ice cream into a large freezer-proof container with a lid and add three-quarters of the cold cherry mixture.
4. 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.
5. To serve, scoop the ice cream into bowls and spoon over a little of the remaining cherry mixture, if you like.