Cherry & Almond Ice Cream

Cherry & Almond Ice Cream


  • 600 ml thickened cream
  • 1 can (395g) condensed milk
  • 1 Tablespoon castor sugar
  • 2 Tablespoons Manuka honey
  • 1 tsp vanilla bean paste or extract
  • 5 cups cherries (canned or in a jar) – drained and finely chopped
  • 1/4 cup Slivered Almonds
  • Rose food colouring, a few drops (optional)


  1. In an electric mixer, whisk the cream, condensed milk, and vanilla on high speed for several minutes (add a couple of drops of the food colouring if you wish for a pink coloured ice cream.) until whipped, light, and fluffy with soft to medium peaks. 
  2. Add 1 Tbsp castor sugar to the chopped cherries. Fold through the almonds, cherries and Manuka Honey into the ice cream mixture.
  3. Place in an airtight container or line a loaf tin* with plastic wrap and pour your ice cream into the container or mould.  Freeze overnight or for at least 6 hours until frozen and ready to serve.


*A loaf tin makes a great way to serve for your Christmas dessert.  Remove from the tin and slice into individual portions.  Serve with a sprig of mint, some extra cherries and slivered almonds.



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