Cherry Vanilla Ice Cream
Indulge in the rich and creamy delight of homemade cherry vanilla ice cream, made with fresh cherries and real vanilla for the perfect balance of sweetness and flavor. This easy-to-follow recipe can be churned in an ice cream maker or made with a no-churn method, ensuring a luscious, scoopable texture every time. Whether enjoyed on its own or paired with your favorite desserts, this ice cream is a refreshing treat for any occasion!
Equipment
- 1 Ice Cream Maker (optional, for churning)
- 1 Medium Saucepan (for cooking cherries and making the custard)
- 2 Mixing Bowls
- (1) Whisk
- 1 Blender or Food Processor (optional, for smoother cherries)
- 1 Fine Mesh Strainer (for custard base, if using)
- 1 Airtight Container (for freezing and storing)
- 1 Rubber Spatula (for stirring and scraping)
Ingredients
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks optional, for custard-based ice cream
- 2 teaspoons vanilla extract or 1 whole vanilla bean scraped
For the Cherry Mixture
- 1 ½ cups fresh or frozen cherries pitted and chopped
- 1 tablespoon lemon juice
- 2 tablespoons sugar optional, for extra sweetness
Optional Add-Ins
- ½ cup dark chocolate chips or shavings
- ¼ teaspoon almond extract
- 1 tablespoon kirsch or cherry liqueur for softer texture
Instructions
Step 1: Prepare the Cherries
- If using fresh cherries, rinse, pit, and chop them.
- In a saucepan over medium heat, combine cherries, lemon juice, and 2 tablespoons of sugar.
- Cook for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices.
- Remove from heat and let the mixture cool completely. For a smoother texture, blend it into a puree; otherwise, leave it chunky.
Step 2: Make the Ice Cream Base
- Custard-Based Method (For Extra Creaminess)
- In a mixing bowl, whisk the egg yolks and sugar until pale and slightly thickened.
- In a saucepan, heat heavy cream and milk over low heat until warm but not boiling.
- Slowly pour a small amount of the warm cream into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (it should coat the back of a spoon).
- Remove from heat, stir in vanilla extract (or vanilla bean), and strain through a fine mesh sieve.
- No-Cook Method (Quick & Easy)
- Whisk together the heavy cream, whole milk, sugar, and vanilla extract until well combined.
- Stir in the cooled cherry mixture.
Step 3: Chill the Mixture
- Pour the ice cream base into a bowl and cover with plastic wrap, pressing it directly onto the surface.
- Refrigerate for at least 4 hours, preferably overnight.
Step 4: Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- If making a no-churn version, whip 2 cups of heavy cream to soft peaks, then fold in the cherry mixture.
Step 5: Freeze and Serve
- Transfer the churned (or whipped) ice cream to an airtight container.
- Freeze for at least 4 hours until firm.
- Let sit at room temperature for 5 minutes before scooping. Enjoy!
Notes
- For a deeper cherry flavor, cook the cherries longer and add a splash of kirsch or amaretto.
- If you prefer whole cherry pieces, only blend half of the cherry mixture and leave the rest chunky.
- To prevent ice crystals, press plastic wrap against the ice cream before sealing the container.
- For a dairy-free version, substitute coconut cream for heavy cream and almond milk for whole milk.