Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk just starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it’s really important this mixture is cold before moving to the next step).

Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a stand mixer with whisk attachment or use a large mixing bowl and electric whisk.

Whisk the mixture to soft peaks (be careful not to overwhip).

Transfer the mixture to a freezer-proof container then gently fold in the cherries. Seal with a lid and freeze for at least 6 hours but ideally overnight.