Recipe: Cardamom-spiced chocolate and cherry ice cream

A homemade treat from M&S to help cool off this summer

Recipe: Cardamom-spiced chocolate and cherry ice cream

I scream, you scream, we all scream for, erm, cardamom-spiced chocolate and cherry ice cream?

The naughtiest and nicest way to keep cool, as temperatures are starting to soar, is undoubtedly with a scoop (of six) of ice cream.

This chocolatey, spiced and sweet recipe from Marks & Spencer makes six scoops of ice cream. Enjoy.


• 200g red cherries
• 300ml whipping cream
• 75g caster sugar
• 300ml whole milk
• 100g dark chocolate
• 3 egg yolks
• 6 wafer cones
• 4 cardamom pods


• Remove the stones and roughly chop the red cherries, break the dark chocolate into pieces and bruise the cardamom pods.

• Put the chocolate in a heavy-based pan with the milk and cardamom pods. Heat gently, stirring occasionally, until the chocolate has melted.

• Whisk together the egg yolks and sugar in a heatproof bowl.

• Bring the milk almost to the boil, strain it onto the egg yolks and whisk to combine.

• Return the mixture to the pan and stir over a gentle heat until the custard has thickened slightly and coats the back of a spoon (don’t allow it to boil or it will curdle).

• Pour into a bowl, cover the surface with cling-film. Leave to cool.

• Softly whip the cream and fold it into the chocolate custard.

• Transfer to a freezer-proof container with a lid and freeze for two-three hours, until the custard has firmed up around the edges.

• Beat until smooth, then return to the freezer for another two hours.

• Beat again until smooth, then fold in the cherries.

• Freeze for one more hour, or until firm.

• Transfer the ice cream to the fridge 20 minutes before serving, in wafer cones if you like.

For more recipes try at home in the UAE, head here.

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