- 200g fresh or frozen cherries
- 2 tbsp maple sugar
- 2 tbsp pure maple syrup (preferably very dark syrup for its strong taste)
- 397g / 1 can of condensed milk
- 1 tsp vanilla extract
- 500ml double cream
- Put your cherries and maple sugar into a saucepan, and heat gently until they’re melty and juicy. This should take about 5-10 minutes depending on whether you’re using frozen or fresh cherries.
- In a separate bowl, whisk your double cream until stiff peaks form. N.B. Be careful: you don’t want to over-whip the cream as it’ll turn lumpy, so as soon as it starts to hold its shape, stop whisking!
- Pour the can of condensed milk into the bowl, along with the maple syrup.
- Using a spatula, fold everything together gently, so as not to knock any of the air out.
- Once it is mostly combined, use your electric whisk once more to smooth out any lumps.
- Pour into a 1L Tupperware box, loaf tin or other tub that will hold the quantity. N.B. At this stage, you can either add your cherries and swirl everything together before freezing or freeze your vanilla ice cream for 1-2 hours before adding the cherries. The latter will help avoid your cherries sinking to the bottom.
- Freeze for at least 6 hours or overnight. Serve in waffle cones, or in bowls with a wafer and fresh cherries.
This recipe is so simple to recreate at home and takes just 15 minutes to make. Make it in the morning and have it ready for lunch or dinner! The sharpness of tangy black cherries is the ideal accompaniment to the sweet, rich and robust flavours of the maple syrup.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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