Ice Cream Sundae with Roasted Cherry Wine Sauce

I’m back today with another frozen dessert for Frozen Treat Week. Today it’s an ice cream sundae topping made of roasted cherries, a tiny bit of black pepper, red wine and honey. It’s a grown up ice cream sundae that’s sweet, tasty and easy as pie. Click here to skip ahead to the Ice Cream Sundae with Roasted Cherries recipe.

Ice Cream Sundae with Roasted Cherries and Red Wine andmroe frozen treats from

When I think of the words “cooked fruit” nothing good comes to mind. I imagine a stewed mushy mess with flavors as sad as a good glass of Merlot mixed with water.

But when I think of the words “roasted fruit” I get excited. It’s the same idea really – fruit that’s been warmed up and softened – but with roasted fruit I know there will be rich caramelized syrup and fruit that has shriveled and held its own rather than disintegrated into glop.

That glass of Merlot has now been magiced into a thimble of ruby port.

For this ice cream sundae topping, fresh cherries are drizzled with melted butter, sprinkled with a tiny bit of black pepper (trust me, black pepper and cherries are great friends) and then roasted until some of the juices start to caramelize. Then you add a bit of red wine (Merlot!) and honey before pouring it over ice cream.

It’s an ice cream sundae with a grown up cherry and red wine topping. Roasted fruit. It’s a good thing.

5.0 from 1 reviews
Ice Cream Sundae with Roasted Cherries
Prep time
Cook time
Total time
This is a sophisticated but fun recipe to serve as a summer dessert. You can make the roasted cherry topping up to 2 days ahead and the refrigerate until serving. I like to warm it up a bit before serving.
Recipe type: Dessert
Serves: 4
  • 1 lb. fresh cherries, pitted and destemmed (plus 4 unpitted with stem for garnish)
  • ¼ tsp coarsely ground black pepper
  • 1 tbsp unsalted butter, melted
  • 3 tbsp dry red wine
  • 1 tbsp honey
  • ¼ tsp lemon juice (optional)
  • 4 big scoops of vanilla ice cream
  1. Preheat oven to 400ºF.
  2. On a large pan (I use a big jelly roll pan) combine the pitted cherries, butter and black pepper. Roast for 10-15 minutes, until some of the juices that have leaked out of the cherries are just starting to brown.
  3. Remove the pan from the oven and immediately add the red wine. Using a wooden spoon stir the wine around and scrape the pan a bit to loosen those browned juices.
  4. Transfer cherries and juices to a bowl and add the honey. Taste. If the flavor is a bit flat, add the lemon juice. (Whether you add it or not will depend on how tart the cherries were to start with and how acidic the wine is. Sometimes you will need it. Other times, you won't. That's o.k. Just follow your taste buds). Allow to cool or serve warm over the scoops of ice cream.

Looking for more delicious frozen treats? Check out the other recipes from bloggers participating in Frozen Treat Week below. Oh, and don’t forget to scroll down to enter our giveaway for a KitchenAid Stand Mixer with Ice Cream Attachment and a toppings set from King Arthur Flour.

Blueberry Cheesecake Ice Cream from Katie’s Cucina

Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny

Peanut Butter Cup Ripple Ice Cream from Eats Well With Others

Elvis Frozen Bananas from Foodie with Family

Sweet and Sour Cherry Yogurt Pops from The Baker Chick

Ice Cream Sundae with Roasted Cherries from Cook the Story

Coconut Hibiscus Granita from Cooking with Books

Almost-Instant Healthy Mint Chocolate Chip Soft Serve from an Edible Mosaic

Raspberry and Riesling Sorbet Float from Sweet Remedy

Homemade Cookies & Cream Ice Cream from Chocolate & Carrots

Andes Mint Pudding Pops from Rachel Cooks

As part of Frozen Treat Week we’re bringing you a tremendous giveaway today with two prizes. The first is a KitchenAid Stand Mixer with Ice Cream Maker Attachment. The second is toppings set from King Arthur Flour. This giveaway is now closed.

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  28. Caroline @ chocolate & carrots — July 26, 2013 @ 8:00 am (#)

    You’re on a cherry roll! I love the thought of roasted cherries, too!

  29. Nutmeg Nanny — July 26, 2013 @ 1:59 am (#)

    I love that you paired the cherries with black pepper and red wine. It’s the perfect adult ice cream topper :)

  30. Katie — July 25, 2013 @ 9:01 pm (#)

    I first roasted cherries last summer and I can’t get enough of them. I love the flavor combos in your sundae!

  31. Susi — July 24, 2013 @ 7:38 pm (#)

    Christine, this actually sounds delicious. I would totally eat that with some yummy vanilla ice cream! :)

  32. Faith (An Edible Mosaic) — July 24, 2013 @ 10:10 am (#)

    What a beautiful use for summer cherries! I love that you added black pepper. I always add a spice called mahlab (the ground pit of a certain kind of cherry – it tastes like a cross between cherries and almonds) to anything I make with cherries b/c it really enhances the natural cherry flavor. This looks delicious!

  33. Audra | The Baker Chick — July 24, 2013 @ 7:39 am (#)

    I also adore roasted fruit- especially cherries- love this!

  34. Joanne — July 24, 2013 @ 7:36 am (#)

    I roasted cherries for the first time a few weeks ago and they were SO GOOD. Definitely the perfect sundae topper!


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