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Cherry ripe sundae with cherry spider

Australian Gourmet Traveller recipe for cherry ripe sundae with cherry spider.

By Alice Storey & Emma Knowles
  • Serves 8
  • 45 mins preparation
  • 45 mins cooking plus infusing, setting, freezing, cooling
Cherry ripe sundae with cherry spider
Cherry ripe sundae with cherry spider

It isn't easy to find fresh sour cherries in Australia, so we've added a little shop-bought sour cherry syrup to our homemade syrup to give it an extra kick. You'll need to begin this recipe a day ahead.


  • To serve: good-quality vanilla ice-cream
  • To serve: lemonade
Cherry ripe ice-cream
  • 1.2 litres milk
  • 300 ml pouring cream
  • 400 gm desiccated coconut
  • 100 gm cherries, pitted, coarsely chopped
  • 100 ml condensed milk
  • 75 gm dark chocolate (70% cocoa solids), finely chopped
  • 180 gm caster sugar
  • 7 egg yolks
Cherry syrup
  • 350 gm caster sugar
  • 200 gm cherries, pitted
  • 60 ml sour cherry syrup, or to taste (see note) (¼ cup)


  • 1
    For cherry ripe ice-cream, combine milk, cream and 300gm desiccated coconut in a large saucepan over medium heat, bring to the simmer, simmer for 5 minutes, cool to room temperature then refrigerate to infuse (overnight). Strain infused liquid through a fine sieve lined with muslin, pressing to extract 750ml liquid (discard solids). Transfer liquid to a saucepan, set aside. Combine cherries, condensed milk, chocolate and remaining coconut in a bowl, stir to combine, press mixture into a 15cm square tin lined with plastic wrap, refrigerate until firm (1 hour). Meanwhile, whisk sugar and yolks in a bowl until pale and creamy. Bring coconut liquid just to the simmer over medium heat, then pour onto yolk mixture, whisking continuously to combine. Return mixture to a clean saucepan, stir continuously over low heat until mixture coats the back of a wooden spoon thickly (12-14 minutes). Strain into a bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Turn out cherry ripe slice, coarsely chop and stir through ice-cream mixture, then freeze until firm. Makes about 750ml.
  • 2
    Meanwhile, for cherry syrup, combine sugar and 150ml water in a saucepan over medium heat, stir to dissolve sugar then add cherries and cook until syrupy (20-25 minutes). Cool, add sour cherry syrup to taste, set aside.
  • 3
    Scoop cherry ripe ice-cream into bowls or ice-cream coupes, top with cherry syrup. Place scoops of vanilla ice-cream in tall glasses, add cherry syrup to taste, top with lemonade and serve with sundae.


Note Sour cherry syrup is available from select delicatessens.

  • Author: Alice Storey & Emma Knowles