Roast Cherry Ripple Semi Freddo

This delicious, refined-sugar-free sweet treat celebrates cherry in all its glory and was inspired by the Cherry Plum Remedy Kombucha. This tastes amazing and is best served with a well-chilled can or bottle of you guessed it…Cherry Plum Remedy Kombucha.

Recipe and image courtesy of Jacqueline Alwil, nutritionist and author. Check her out here @brownpapernutrition

Serves 6-8


  • 1 cup greek yoghurt
  • 1 cup ricotta
  • 1/2 cup full cream milk
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 180g cherries, seeded and halved


Preheat oven to 180C and line a baking tray with greaseproof paper.

Place cherries on tray, drizzle with 2 tablespoons honey and place in oven to cook for 30 minutes.

Once cherries are cooked, remove from oven and allow to cool.

Make the ice cream by placing greek yoghurt, ricotta, full cream milk, honey and vanilla in a large mixing bowl and whisk together well.

Pour half the ice cream into a 1L container, swirl through half the cherries and repeat.

Wrap with glad wrap and place in freezer to set over night.

Remove and allow to thaw slightly before serving.

To serve either flip out of tin and slice or scoop and serve with roast stone fruit.