Homemade Cherry Ice Cream Recipe – Creamy, Delicious & Easy

There’s nothing quite as refreshing as a bowl of homemade cherry ice cream on a hot summer day. This creamy, rich, and naturally sweet treat is packed with the luscious flavor of fresh cherries and a smooth, velvety texture. Unlike store-bought options, making cherry ice cream at home allows you to control the ingredients, ensuring a healthier, preservative-free dessert. Whether you’re a fan of classic flavors or looking for a gourmet twist, this cherry ice cream recipe will become a family favorite in no time.

Nutrition (Per Serving)

• Calories: 250 kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 40mg
• Fiber: 1g
• Sugar: 25g
• Calcium: 100mg

Ingredients

• 2 cups fresh or frozen cherries, pitted and chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (for the base)
• 1 teaspoon pure vanilla extract
• 4 large egg yolks
• Pinch of salt

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Ice cream maker
• Fine-mesh strainer
• Blender or food processor
• Freezer-safe container with lid

Prep Time

• 20 minutes

Active Time

• 30 minutes

Resting Time

• 4–6 hours (chilling and freezing)

Total Time

• Approximately 6 hours 50 minutes

Servings

• 6–8 servings

Cuisines

• American

Course

• Dessert

Instructions

Step 1: Prepare the Cherry Mixture

1. In a medium saucepan over medium heat, combine the cherries, 1/2 cup sugar, and lemon juice.
2. Cook, stirring occasionally, until the cherries are soft and the mixture thickens (about 10 minutes).
3. Remove from heat and allow the mixture to cool slightly.
4. Blend the cherry mixture until smooth, or leave it slightly chunky if you prefer small bits of fruit in your ice cream.
5. Set aside to cool completely.

Step 2: Prepare the Ice Cream Base

1. In a separate saucepan, heat the heavy cream and milk over medium heat until it begins to steam but not boil.
2. In a mixing bowl, whisk the egg yolks, 3/4 cup sugar, and salt until pale and slightly thickened.
3. Gradually pour some of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170°F).
5. Remove from heat and stir in the vanilla extract.
6. Strain the custard through a fine-mesh sieve to remove any cooked egg bits.

Step 3: Chill the Mixture

1. Combine the cooled cherry mixture with the custard base and mix well.
2. Cover and refrigerate for at least 4 hours or overnight for the best flavor development.

Step 4: Churn the Ice Cream

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
2. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.

Step 5: Freeze and Serve

1. Freeze for at least 2 hours until firm.
2. Scoop and serve, garnishing with fresh cherries or chocolate shavings for an extra treat!

Tips for the Best Cherry Ice Cream

• Use fresh, ripe cherries for the best flavor.
• If you prefer a chunkier texture, reserve some cherries and mix them in after churning.
• For a richer taste, use a mix of sweet and tart cherries.
• Add mix-ins like chocolate chips or chopped nuts for extra crunch.

This homemade cherry ice cream recipe is a delightful blend of creamy texture and fruity sweetness, perfect for any occasion!