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Cherry ripple ice-cream

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Indulge with this creamy cherry ripple ice-cream sprinkled with biscuit crumbs to add some crunch.

  • Makes8, cups (2L)
  • Cook time25 minutes
  • Prep time20 minutes, + 6 hours freezing time


  • 2 1/2 cups thickened cream
  • 250g spreadable cream cheese
  • 1 cup milk
  • 8 Coles Brand Australian Free Range Egg yolks
  • 1 cup caster sugar
  • 3 Arnott’s Butternut Snap Cookie biscuits, crushed

Cherry ripple

  • 500g fresh cherries, halved, stones removed
  • 1/3 cup caster sugar
  • 1/4 cup water
  • 1 tsp almond essence

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

    To make the cherry ripple, place the cherries, sugar and water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until cherries soften and mixture reduces by half and thickens. Set aside to cool.
  2. Step 2

    Process the cherry mixture in a food processor until smooth. Add almond essence and process until combined.
  3. Step 3

    Combine the cream, cream cheese and milk in a large saucepan over medium-low heat. Bring just to a simmer and remove from heat.
  4. Step 4

    Use an electric mixer to beat the egg yolks and sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until custard coats the back of a spoon. Set aside to cool.
  5. Step 5

    Add half the cherry ripple and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
  6. Step 6

    Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining cherry ripple. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and cherry ripple. Cover with foil and place in the freezer for 3 hours or until firm.
  7. Step 7

    Preheat oven to 180°C. Line a baking tray with baking paper. Spread the biscuit crumbs over the lined tray. Bake for 5 mins or until lightly toasted. Set aside to cool.
  8. Step 8

    To serve, scoop the ice-cream into serving bowls and sprinkle with the biscuit crumbs.