Cherry Vanilla Ice Cream Soda

  • Active Time 15m
  • Total Time 15m

Serves 4

Making your own cherry syrup is the secret behind this soda fountain classic. If good fresh cherries aren't available, use an equivalent amount of canned sweet cherries in syrup.

ingredients

  • 2 cups pitted fresh cherries or drained canned sweet cherries (see Note)
  • 1/2 cup sugar

  • 1 cup cold whole milk
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon cherry or cherry-vanilla ice cream
  • One 1-liter bottle cold cream soda

  • Sweetened whipped cream
  • 4 whole cherries

directions

Chill four 11-ounce soda fountain glasses or other tall glasses in freezer.

Puree cherries and sugar in food processor until smooth. Transfer puree to heavy small saucepan; bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for 3 minutes. Place fine mesh strainer over large glass measuring cup or small bowl. Strain puree, pressing on solids with back of spoon to extract 1 cup syrup. Cool.

DO-AHEAD TIP:

Cherry syrup can be made 3 days ahead. Cover and refrigerate.

Spoon cooled cherry syrup into bottom of chilled glasses, dividing equally. Pour 1/4 cup milk into each glass; stir to blend. Add one scoop vanilla ice cream, then one scoop cherry ice cream to each glass. Repeat layering ice creams. Fill glasses with soda. Top with whipped cream and whole cherries. Serve immediately with straws and long soda fountain spoons.

NOTE:

If using canned cherries, reduce juice from can to 3 tablespoons. Add reduced juice to cherry and sugar puree, and proceed with simmering and straining.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6398

nutrition information per serving

1335 calories; 40g total fat; 144mg cholesterol; 473mg sodium; 226g carbohydrates; 6g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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