January 26

Cherry Rough Ice Cream

I can’t share with you my stewed cherry recipe without making cherry ice cream particularly when my dad loves eating stewed cherries with ice cream, so why not combine the two of them?

We tried making just plain cherry ice cream, and everyone loved it (so you can easily adapt the below recipe to leave out the coconut) but when I added a little bit of desiccated coconut it was agreed that this was the flavour combination I had to share with you all.

You could say I took inspiration to add coconut from a cherry ripe but it’s not a cherry ripe without chocolate…hint hint…another flavour in a future post.

I hope you enjoy this flavour combination as much as my dad does. It’s simply one of his favourites (although I have mentioned before he has LOTS of favourites).

Cherry Rough Ice Cream

Prep time Total time
3 mins 3 mins

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 1 cup Stewed Cherries (either whole or blended)*
  • ⅓ cup desiccated coconut**


  1. Blend cherries til roughly chopped in a blender or food processor.*
  2. Whip cream either using a hand beater or mix master until it is stiff peaks.
  3. Add condensed milk and blended cherries and coconut.
  4. Lightly mix til the condensed milk with cherries and coconut have combined with the cream.
  5. Pour into a square or rectangular dish that you can put into the freezer.
  6. Put a lid on the dish (or cover with plastic and al-foil).
  7. Freeze overnight.
  8. Serve straight from the freezer.


* If you want chunks of cherries in your ice cream then just use the stewed fruit, otherwise lightly blend til you have smaller chunks of cherries.

** I use Absolute Organic Desiccated Coconut as it has no nasties added.

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