Dark Cherry Ice Cream
This homemade Dark Cherry Ice Cream is a perfect combination of tart, sweet cherries and a rich, creamy base. The cherries are blended into a smooth, flavorful puree and combined with a simple ice cream base to create a dessert that’s smooth, indulgent, and bursting with fruit flavor. Whether you're looking to enjoy it on a hot summer day or serve it as a special treat at a dinner party, this dark cherry ice cream is sure to impress.
Equipment
- Ice Cream Maker – 1 unit
- Blender or Food Processor: 1 unit
- Mixing Bowls – 2 units
- Spatula: 1 unit
- Freezer-Safe Container – 1 unit
Ingredients
- 2 cups 300g Fresh Dark Cherries (or frozen, thawed)
- 1 cup 240ml Heavy Cream
- 1 cup 240ml Whole Milk
- 3/4 cup 150g Granulated Sugar (or sweetener of choice)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice optional, for extra tartness
Instructions
Prepare the Cherries:
- Wash, pit, and chop the cherries. If you’re using fresh cherries, you can also cook them with a little sugar in a saucepan over medium heat for 10 minutes to release more flavor. If using frozen cherries, thaw and drain them before using.
Make the Ice Cream Base:
- In a large bowl, combine the heavy cream, whole milk, and sugar. Whisk until the sugar is dissolved. Add vanilla extract and lemon juice, and mix until fully incorporated.
Blend the Cherries:
- In a blender or food processor, puree the cherries until smooth (you can leave some chunks for texture, if preferred). Add the pureed cherries to the cream mixture and stir until well combined.
Churn the Ice Cream:
- Pour the cherry mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually around 20-25 minutes). The ice cream should thicken to a soft-serve consistency.
Freeze and Set:
- Transfer the churned ice cream into a shallow freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 4-6 hours, or overnight, until firm.
Serve and Enjoy:
- Scoop the dark cherry ice cream into bowls or cones. Optionally, garnish with a few fresh cherries, chocolate shavings, or crushed nuts.
Notes
- For a Vegan Version: Swap out the heavy cream and milk for coconut milk or another plant-based milk, and use maple syrup or agave as a sweetener.
- Cherry Options: If fresh dark cherries are not available, frozen cherries work just as well. Thaw and drain them before use.
- Texture Tips: To prevent ice crystals from forming, stir the ice cream every 30 minutes during the freezing process if you’re not using an ice cream maker.
- Storage: Store in an airtight container in the freezer for up to 2-3 weeks for the best taste and texture.