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Rosé cherries with vegan ice cream

Rosé cherries with vegan ice cream


This super-simple dessert, made with Fairtrade vegan rosé, ­takes little time and next to no effort!

  • Feeds 6 Feeds 6
  • Ready in 15 minutes

Each serving contains

  • Energy
    1139kj 271kcal
  • Fat
    Low 6%
  • Saturates
    Low 15%
  • Sugar
    High 46%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 47g

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Big Bag Option


  • 400ml Co-op Fairtrade South African rosé
  • 100g Fairtrade caster sugar
  • 1 vanilla pod, seeds scraped out (or 1 tsp vanilla paste)
  • 3 x 200g packs Co-op cherries, pitted
  • 12 Co-op thyme sprigs, plus 1 tsp picked leaves
  • 6 scoops Co-op GRO salted caramel swirl ice cream


  1. Add the wine, 75g sugar and the vanilla to a small pan and bring to the boil, stirring to dissolve the sugar
  2. Bubble briskly for 4-5 mins until syrupy, add the cherries and cook for a few more minutes, then remove from the heat and add the thyme sprigs
  3. Leave to cool, then transfer to a shallow bowl and chill for at least an hour (or up to 24 hours ahead)
  4. Meanwhile, crush the 1 tsp thyme leaves into the remaining 25g sugar, and set aside
  5. To serve, discard the thyme sprigs and divide the cherries and syrup between bowls
  6. Top each with a scoop of ice cream and serve scattered with the thyme sugar

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