The Cherry Ripe is Australia’s oldest chocolate bar (1924) and consists of a delicious combination of cherries and coconut covered in dark chocolate. I formulated this no churn (no machine needed) recipe with inspiration from a few different sources.
Yield ~ 1 Litre / 1 Quart
Prep time ~ 1 hour + Freezing
- 400g (14.1oz) of fresh cherries (you could also use frozen or tinned/jared)
- 0.5 cups desiccated coconut
- 0.5 cups coconut cream
- 395g (14oz) can of sweetened condensed milk
- 2 cups whipping cream
- 100g (3.5oz) dark chocolate
- 3 x 52g Cherry Ripe bars (optional)
- Pit the cherries (400g / 14.1oz)
- Heat the cherries over a low – medium heat. After a few minutes, use a masher to squeeze the juice out of the cherries. Continue cooking the cherries until most of the liquid has been removed.
- Toast the desiccated coconut (0.5 cups) until just browned
- Add the toasted coconut to the cherries and mix
- Add the coconut cream (0.5 cups) and mix
- Add the sweetened condensed milk (395g / 14oz) and mix thoroughly
- Beat the whipping cream (2 cups) with an electric mixer until soft peaks form
- Add the coconut/cherry mixture to the whipped cream and fold in until completely combined
- Transfer the ice cream mixture into a loaf pan or ice cream container and put in the freezer while you prepare the chocolate
- Melt 100g (3.5oz) of dark chocolate in a double boiler*
- Remove ice cream from the freezer and use a spoon to dribble and flick the melted chocolate over the ice cream. Once the chocolate has hardened a little, you can mix it a little to distribute the chocolate throughout the ice cream before continuing your flicking to evenly cover the top
- If you can get your hands on some Cherry Ripes (made by Cadbury in Australia), chop those up (3 x 52g bars should do it) and decorate the top of your ice cream
- Return to freezer for at least 6 hours
- Serve and enjoy!
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
- While this particular formulation is mine, I based it on these recipes: Cherry Ripe ice-cream cake & Cherry Ripe Ice Cream Terrine
- *I don't have a double boiler but I achieve the same result by using an old strainer to suspend the top pan over the bottom
- Some variations you could try include;
- Making it more coconuty by doubling the measures of coconut cream and desiccated coconut
- Making it sweeter by adding sugar (and possibly water) to the pan when stewing your cherries
- Making a churned (with a machine) variety
I made a video to show you the process! Please be nice, this is my first attempt at a cooking video. I'd love to have your feedback over on this Facebook post (this is a shorter version of the video) and if you're interested in more videos you can subscribe on Youtube.