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Cherry and mixed berry ice cream

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Our Cherry and mixed berry ice cream recipe will take your Christmas party to the next level. Showcasing sweet and fruity flavours, it’ll just melt in your mouth. The best part is, this frozen dessert can be made one week ahead. Easy as!

  • Makes1
  • Cook time30 minutes
  • Prep time15 minutes, + cooling & 6 hours freezing time


  • 350g cherries, halved, pitted
  • 250g strawberries, halved
  • 120g frozen raspberries
  • ¼ cup (55g) caster sugar
  • 3 cups (750ml) thickened cream
  • 1 cup (250ml) milk
  • 1 tsp vanilla bean paste
  • 1 tsp almond essence
  • 8 Coles Australian Free Range Egg yolks
  • ⅔ cup (150g) caster sugar, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cherry, strawberry, raspberries, sugar and ¼ cup (60ml) water in a saucepan over medium heat. Cook, stirring occasionally, for 2 mins or until sugar dissolves. Increase heat to medium-high and cook, stirring occasionally, for 15 mins or until cherry softens and mixture reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
  2. Step 2

    Combine the cream, milk, vanilla and almond essence in a large saucepan over medium-low heat. Bring to a simmer. Remove from heat.
  3. Step 3

    Use an electric mixer to beat the egg yolks and extra sugar in a bowl until thick and pale. Gradually stir in cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Set aside for 1 hour to cool.
  4. Step 4

    Reserve one-quarter of the cherry puree. Stir remaining cherry puree into the custard mixture. Pour into a shallow metal container. Cover with foil. Place in the freezer for 3 hours or until firm.
  5. Step 5

    Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return ice cream to the container. Cover with foil and place in the freezer for 3 hours or until firm.
  6. Step 6

    Spoon into serving bowls. Serve immediately with reserved cherry puree.