This makes a delicious dessert drink, what a great way to end a fun "diner" meal.




Skill level

Average: 3.7 (3 votes)


  • 300 g fresh or frozen cherries
  • 300 ml good quality vodka
  • vanilla ice cream
  • cola

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Infusing time 1 week

Place the frozen cherries into a sterilized jar and pour over the vodka. If the cherries are icy you can give them a quick rinse under cold water to remove any excess ice - you don’t want to water down the vodka.

Pour over the vodka and seal the jar, allow to stand in a cool dark place for at least a week, giving the jar a gentle shake every few days.

Once the vodka has had a chance to stand for at least a week it is ready to use. Place 2 tablespoons cherry vodka and a few of the cherries into a tall serving glass, add a scoop of ice cream then top with as little or as much cola as you like, we recommend ½ cup.

Give it a gentle stir and serve immediately.



• We chose to use frozen cherries for this recipe because they are available all year but you can of course use fresh cherries when in season. Pit the cherries or leave them whole and just split them down the side, if you leave the pit in, it will give the vodka a slightly bitter, nutty flavour.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.