Cherry Ice Cream
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Few treats can match the indulgent joy of ice cream. And this Cherry Ice Cream recipe is a celebration of summer’s bounty by taking plump, juicy cherries, adding them to sweetened vanilla-flavored cream, and turning it into a frozen delight with a wonderfully rich and smooth texture and a deliciously vibrant flavor. This homemade cherry ice cream is classy and elegant and every bite is a burst of summer goodness. Super easy to make – no eggs, no cooking, no fuss!
Ice cream is one of my weaknesses and were it not for my self-control I could easily eat it every day. And as with everything, for quality and freshness of flavor you can’t beat homemade. Whether it’s my Cookies and Cream Ice Cream, Strawberry Ice Cream, Mint Chocolate Chip Ice Cream, Lemon Ice Cream, Honey Lavender Ice Cream, Pumpkin Ice Cream, White Chocolate Cranberry Pistachio Ice Cream, or this cherry ice cream, I love it!
How to Make Cherry Ice Cream
This homemade Cherry Ice Cream recipe can be made with either fresh or frozen cherries. Not quite as good but still an option are canned cherries. Whichever you choose, the key to a great cherry ice cream is hitting the right balance between sweet and tart. Too much sweetness can overwhelm the cherry’s natural flavor, while too little can make the ice cream taste flat. The sweetness level of frozen cherries is typically pretty consistent but if you’re using fresh cherries you may need to adjust the sugar level a little depending on how ripe and sweet the cherries are. Meaning, if they tend toward the tarter side you may need to add a little more sugar. Another way to curb the sour is to add just a touch of almond extract which will bring out the fruit’s subtle nuances. Or if you like it a little tart, you can also add a splash of lemon juice can enhance the cherry’s natural tartness.
You also have the option of a chunky or a smooth texture: dice the cherries and add them to the cream for a chunky version, or puree the cherries for a smooth version. Or you can also go for “in between” and add a combination of chunks and puree. I personally like some chunks because it’s not only a nice textural contrast but it also just makes it seem more “real” as opposed to an artificially flavored soft serve out of a dispenser.
Cherry Ice Cream Variations
Feel free to change things up. Here are a few popular variations:
- Cherry Almond Ice Cream: Add some almond extract and toasted almonds for a nutty twist.
- Cherry Garcia Ice Cream: Add some chocolate chunks.
- Black Forest Ice Cream: Add some chocolate chunks and/or a swirl of chocolate sauce along with a splash of Kirsch.
- Maraschino Cherry Ice Cream: Add a few maraschino cherries to the mix for an added candied-boozy-almond flavor.
- Cherry Lime Ice Cream: Add some lime juice and zest to the cherry base for a refreshing, citrusy kick.
Dairy-Free Ice Cream
If you’re lactose intolerant you can use any milk alternative of your choice such as almond milk, oat milk, cashew milk, or coconut milk. Coconut milk will give you creamier results than the other options but will also contribute a coconut flavor. But that’s not a bad thing at all. In fact, you can even add some toasted shredded coconut to your cherry ice cream for a nice flavor twist!
Cherry Ice Cream Recipe
Let’s get started!
Combine the cream, milk, sugar, extracts, and salt in a bowl and stir until the sugar is dissolved. Pour the mixture into your ice cream maker.
Add the cherries. Follow the manufacturer’s instructions for your ice cream maker.
Note: If you’d like a deeper and uniform red color you can puree some of the cherries in a blender before adding them to the cream and milk. Or you can add a little natural food coloring.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm, preferably overnight for the best flavor and texture.
Enjoy!
For more delicious cherry recipes try my:
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Cherry Ice Cream
Equipment
- Basic ice cream maker , I have this and love it
- Deluxe ice cream maker , I also have this and love it (with built-in compressor so no pre-freezing required)
Ingredients
- 2 cups pitted and roughly chopped fresh or frozen cherries , or 1 cup cherry puree (pureed in blender) if you prefer a smooth texture without chunks); canned cherries work too but aren't as good
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons quality pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/8 teaspoon kosher salt
- waffles cones (optional)
Instructions
- Combine the cream, milk, sugar, extracts, and salt in a bowl and stir until the sugar is dissolved. Add the cherries. Pour the mixture into your ice cream maker and follow the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 4 hours or until firm before serving. Note: For a deeper and uniform red color you can puree some of the cherries in a blender.Makes about 1.5 quarts of ice cream.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This is my favorite ice cream recipe my family has tried yet! We did a combo of chopped and pureed cherries; I also roughly doubled the almond extract and I thought it was absolutely perfect. Thank you!
I’m so happy to hear that, Hillary, thank you so much! <3
does this recipe work for a regular ice cream maker?
Absolutely, Glenda! You can use any ice cream maker, just follow the instructions for your particular machine.