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

Ingredients

• 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)

Method

1. Pit the cherries (400g / 14.1oz)
2. 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.
3. Toast the desiccated coconut (0.5 cups) until just browned
4. Add the toasted coconut to the cherries and mix
5. Add the coconut cream (0.5 cups) and mix
6. Add the sweetened condensed milk (395g / 14oz) and mix thoroughly
7. Beat the whipping cream (2 cups) with an electric mixer until soft peaks form
8. Add the coconut/cherry mixture to the whipped cream and fold in until completely combined
9. Transfer the ice cream mixture into a loaf pan or ice cream container and put in the freezer while you prepare the chocolate
10. Melt 100g (3.5oz) of dark chocolate in a double boiler*
11. 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
12. 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
13. Return to freezer for at least 6 hours
14. Serve and enjoy!