Coke + Chocolate Ice Cream + Cherry Puree Recipe

Cook cherries

Place pitted cherries, 3 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 6–8 minutes, stirring occasionally, until cherries release juices and begin to soften and break down.

If you want a thicker, slightly glossy puree, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes more until thickened.

Remove from heat and let cool 5 minutes, then transfer to a blender or use an immersion blender to purée until smooth. Taste and adjust sugar or lemon as needed. Chill in the refrigerator while you prepare the rest.

Pour 1 cup of Coca‑Cola into a small saucepan and bring to a vigorous simmer over medium-high heat. Reduce heat to maintain a steady simmer.

Simmer, uncovered, stirring occasionally, until liquid has reduced to about 1/4 cup and is slightly syrupy (about 12–18 minutes). Watch carefully toward the end so it doesn't boil dry. The reduction will darken and thicken; it will thicken a bit more as it cools.

Remove from heat and let cool at room temperature, then refrigerate until cold before using.

In a medium saucepan, whisk together 1 cup heavy cream, 1 cup whole milk, 3 tablespoons sugar, 4 tablespoons unsweetened cocoa powder, and a pinch of salt. Warm over medium heat, whisking, until the mixture is hot and cocoa powder is dissolved but not boiling (about 4–5 minutes).

Remove from heat and add 3 ounces finely chopped semisweet chocolate. Let sit 1 minute, then whisk until chocolate is fully melted and the mixture is smooth.

Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness if desired. Cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours or overnight).

If you have an ice cream maker, churn according to manufacturer instructions until scoopable, then freeze to firm. If you don't have an ice cream maker, place chilled mixture in a shallow metal pan and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals until creamy. Alternatively, freeze fully and let sit 8–10 minutes at room temperature before scooping to soften.

Scoop 2–3 scoops (about 3 scoops total per serving as listed) of the chocolate ice cream into serving bowls or tall sundae glasses.

Drizzle about 1–2 tablespoons of the chilled cola reduction over the ice cream in each serving (total ~1/8 cup per serving).

Spoon 2–3 tablespoons of cherry puree atop or alongside the ice cream. If you prefer a marbled effect, pour puree and cola reduction alternately and gently swirl with a spoon.

Garnish each serving with a maraschino or fresh cherry and a sprinkle of grated chocolate or cocoa nibs if using.

Serve immediately. If not serving right away, keep components separate (ice cream frozen, puree and reduction refrigerated) and assemble just before serving.