Recipe: Cherries Sababa

A Middle Eastern twist to classic dessert Cherries Jubilee to celebrate the Queen's big day

  • place PRE 15 minutes plus overnight freezing time
  • place COOK 15 minutes
  • place SERVES 8
  • printicon

We’ve created a glorious, ice cream with Middle Eastern notes, that not only tastes amazing but is super easy to make – no churning necessary. Perfect for a warm sunny celebration.


  • The day before you want to serve the dessert — mix the condensed milk, vanilla and rose water or orange blossom in a large bowl. Stir well to combine.

  • Whip the cream to soft peaks — around 3-4 minutes in a stand mixer or with electric beaters.

  • Gently fold into the condensed milk, and place in a container. Freeze overnight.

  • For the cherries: place all ingredients in a large saucepan.

  • Bring to a boil then reduce the heat to a minimum.

  • Allow to simmer for 15 minutes, until the cherries are soft and the liquid, syrupy. Remove remove from heat and cool down completely.

  • Serve scoops of the ice cream topped with cherries in individual bowls or pretty glasses.

Shiri and Amir are co-owners and chefs at The Black Cow Camden

Instagram: theblackcowcamden


For the cherries:
500g fresh or frozen cherries (pitted)
1 star anise
3 cloves
1 cinnamon stick
1 tsp black peppercorns
2-5 tbsp sugar (depending on how sweet you like it)

For the ice cream:
397g tin condensed milk
600ml double cream
1 tsp vanilla extract
1 tsp rose water/orange blossom

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