Easy Cherry Ice Cream Sundaes

It has been so hot in Mammoth lately, which has been awesome and great for business! Just not so great when you're standing in front or close by a hot oven for most of the day. And the heat can take away the joy of baking sometimes when you don't even want to turn your oven on. So if you're looking for a no bake dessert that is fresh and delicious, I got you covered with these easy Cherry Ice Cream Sundaes.

Start by picking up a few simple ingredients from the market like your favorite Vanilla Bean Ice Cream (my favorite is Straus Organic Creamery), heavy whipping cream (I love Organic Valley), and fresh cherries. The other few ingredients should already be in your pantry - cane sugar, dark chocolate, and almond extract.

You start out by making Chocolate Ganache, which just has three simple ingredients. It's cherry season right now, so I made a Cherry Compote, but you could also substitute the cherries for any other fresh fruit have on hand or see at the market like strawberries, blueberries, blackberries, or raspberries. You can do the Ganache and Compote the day before or earlier in the day, so it's ready to go. Then just whip up some fresh whipped cream for serving, and you have a dessert ready to assemble in a few short minutes. This is the perfect cold dessert for a dinner party this summer!

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Cherry Ice Cream Sundaes

Makes 4

Organic Vanilla Bean Ice Cream (my favorite is Straus Organic Creamery)

Chocolate Ganache (find recipe here)

Cherry Compote

6 ounces organic fresh cherries, pitted (plus extra for garnish)

57 grams (1/4 cup) organic cane sugar

1/4 cup water

Whipped Cream

2 cups Organic Valley heavy whipping cream

2 teaspoons organic cane sugar

1 teaspoon organic almond extract (like Frontier Co-Op)


To make the compote: Add all ingredients to a small pot, put over medium heat. Stir until the sugar is dissolved, then stir occasionally until the cherries start to burst. You can smash them against the post as well. Allow to reduce by about half, remove from heat. (This portion can be served warm or cold, whatever you prefer!) Store this in the fridge if not ready to serve.

Once the sundaes are ready to be served make the whipped cream.

To make the whipped cream: Add all ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whisk, starting on low, to avoid splattering. As cream begins to thicken, slowly increase speed to high until you're at full speed. Whisk until stiff peaks form.

To assemble: Scoop vanilla bean ice cream, next add Chocolate Ganache, then Cherry Compote, top with whipped cream, and a cherry.

Serve immediately.

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!