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No-churn cherry ripple ice cream

A dessert fit for a queen and her corgis! No-churn cherry ripple ice cream is my new go-to dessert as it tastes of summer. This recipe serves 6 or just 2 greedy people over a few days. Devour in the best way you see fit.
Prep Time30 mins
Freezing6 hrs
Course: Dessert, sweet
Cuisine: American, British
Keyword: cherry, condensed milk, cream, ice cream
Servings: 6
Author: Adapted from Nigella Lawson's recipe


  • 125 g cherries
  • 25 g sugar
  • 50 g cherry jam
  • 300 ml double cream or equivalent fresh full-fat, non-ultra pasteurised cream
  • 175 ml condensed milk
  • 2 tbsp vodka optional
  • 1 tbsp lime juice


  • Line a 2lb loaf tin with cling film
  • Remove the stones from the cherries and put them in a pan with the sugar. Set over medium heat and stir occasionally until the sugar has dissolved. Bring to the boil, then lower the temperature and simmer for a couple of minutes to draw out the cherry juice. Break down some of the cherries with a wooden spoon. Cook for 5 minutes then remove from the heat. Stir in the cherry jam and pour into a bowl and chill in the fridge.
  • In a large mixing bowl, whip the cream with electric beaters until thick soft peaks form.
  • Pour in the condensed milk, vodka and lime juice, and gently fold together. Of course, taste some, you would have to be made from marble to resist.
  • Pour the ice cream mixture into the loaf tin. Spoon half of the cooled cherries on top, then, using a skewer or something thin (I used a temperature probe) swirl and ripple the cherries through the ice cream. Repeat with the rest of the cherries, making sure there's enough on the surface.
  • Cover with another sheet of cling film, then place in the freezer for 6 hours or until frozen. Scoop into ice cream glasses or bowls and serve with some crumbled speculoos biscuits.