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Ingredients

1 litre chocolate ice-cream
2 x 52g Cherry Ripe chocolate bars, finely chopped
1/2 cup caster sugar
1/2 x 300g packet frozen pitted cherries, halved
2 tablespoons flaked coconut, toasted (see tip)

Method

Step 1 Place ice-cream in a large bowl. Set aside for 10 minutes or until softened (but not melted). Fold Cherry Ripe through ice-cream. Spoon mixture into a 7cm-deep, 14cm x 20cm airtight container. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
Step 2 Place sugar and 1/2 cup warm water in a saucepan over medium heat. Stir for 2 to 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until slightly thickened. Add cherries. Simmer for 2 minutes or until starting to collapse. Set aside to cool for 20 minutes (see note).
Step 3 Place 2 scoops ice-cream mixture into each dish. Drizzle each with 2 tablespoons cherry sauce. Sprinkle with coconut. Serve.

Cherry choc sundaes

How to make Cherry choc sundaes

Ingredients

Method