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.



Hinterlassen Sie einen Kommentar

Bitte beachten Sie, dass Kommentare vor der Veröffentlichung freigegeben werden müssen

Diese Website ist durch reCAPTCHA geschützt und es gelten die allgemeinen Geschäftsbedingungen und Datenschutzbestimmungen von Google.