Method

• 1.
  Place cherries and sugar in a small saucepan over medium-low heat and stir continuously until sugar has dissolved, then simmer for 8-10 minutes until thick and syrupy. Crush cherries with a masher to break up larger pieces. Set aside to cool, then refrigerate to chill completely.
• 2.
  Place softened ice cream in a large bowl, fold in cherry mixture and freeze for 1-2 hours until firm. Place coconut oil and both chocolates in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth.
• 3.
  Brush the insides of the ice-cream cones with melted chocolate. Place cones on a tray lined with baking paper and refrigerate until chocolate has set.
• 4.
  Scoop ice-cream into cones and return to freezer for 30 minutes to firm up. Dip ice-creams in remaining melted chocolate to completely cover. Eat immediately or return to the freezer in a sealed container until required.