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Cherry Bomb Ice Cream


This is a genuine Food For Friends recipe – inspired by the huge bag of cherries our friend Bev from down the road brought us, and a conversation Rachel and I had about how great Ben & Jerry’s Cherry Garcia frozen yoghurt is – so great that I decided to come up with a version of it myself.

There’s one small problem – when it comes to defrost it, the cherry sauce melts a lot quicker than the yoghurt/cream/chocolate mix, so it’s a bit lumpy. Anyone got any ideas on how to sort that?

Serves 4

  • 500g Cherries
  • 300g Granulated sugar
  • 300ml Creme fraiche
  • 500g Total 2% yoghurt
  • 2 tbsp Vanilla essence
  • 100g Choc chips
  • A cup of water
  • You also need an ice cream maker – Magimix’s Le Glacier (RRP £39.99) is absolutely brill and has never let me down!

To make the cherry sauce

Hull the cherries and put them in a saucepan over a low heat with a cup of water (about 150ml I estimate) and the sugar. Bring to the boil and keep there for about an hour, stirring occasionally. Leave to cool overnight.

In the morning, pour the cherry sauce into a blender and blitz until smooth. If you like, you could retain half the sauce so you have a mainly smooth cherry sauce with occasional juicy bits.

To make the ice cream

Mix together the creme fraiche, yoghurt, vanilla essence and chocolate chips and put into an ice cream maker (or if you’re lazy, just mix it all in the ice cream maker). Churn it up until smooth and thick.

To put it all together: Put the ice cream into a tub and add the cherry sauce, mixing lightly so it looks like raspberry ripple. Finish by scattering a handful of chocolate chips on the top, if you haven’t already eaten them all by then! Freeze overnight.

This ice cream takes about an hour to defrost, but if you’re keen to try it, whack it in the microwave!

About Laura

Laura Dixon has written 54 posts on this blog.

Travel writer, hotel reviewer and general fan of baking, bakeries and cakes.

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One Comment

  1. Great idea Laura!
    Tip: Cherries contain some liquid already so you don’t need to add water. To stop the cherry syrup melting so quickly, make the syrup this way:
    - Blend the cherries in a food processor into a pulp.
    - Caramelise the sugar in a good heavy non-stick pan – make sure there is no water in it.
    - Once the sugar caramelises, turn off the heat and stir in the cherry pulp.
    This will harden in the freezer and at best, go gooey forever at room temperature.


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