Learn how to make homemade cherry ice cream with fresh cherries. This ice cream is creamy and bursting with cherry flavor. Plus, it’s easy to make with just five ingredients.
I usually am not a fan of fruit-flavored ice creams except when they are homemade with fresh fruit. Ever since getting my ice cream maker, I love making ice creams with fresh fruit.
A few weeks ago I made some cherry ice cream and I think it may be my favorite fruit-flavored ice cream yet. The ice cream is creamy with cherry flavor throughout. I left a few cherry bits in there to add some flavor and texture.
- Pitted sweet cherries
- Heavy cream
- Granulated sugar
Cherries: I like to use sweet cherries for ice cream, but you can also use sour cherries or black cherries. You can also use frozen cherries for this recipe.
Milk: Milk with a higher fat content will make creamier richer ice cream. Whole milk is the best, but you can also use 2% milk.
Mix-Ins: You can also mix in chocolate chips or chopped nuts before you churn the ice cream.
How to Make Cherry Ice Cream
Combine the cherries, milk, sugar, salt, and one cup of cream in a saucepan. Warm the mixture over medium heat until it’s steamy but not boiling.
Adjust the heat to low and let the mixture sit for 15 minutes. This will allow the cherry flavor to infuse the milk and cream.
Pour the mixture into a blender and puree it until smooth.
Pour the rest of the cream and the cherry mixture into a bowl. Cover the bowl with plastic wrap and chill the mixture for several hours.
Pour the chilled cherry mixture into the ice cream maker. Churn it following your model’s manufacturer instructions.
When it’s done churning, it will have a soft-serve texture. Or you can freeze it in an airtight container until it’s firm.
Homemade cherry ice cream will keep well for up to a week or so in the freezer.
More Ice Cream Recipes with Fruit
Cherry Ice Cream
- 1 1/2 cups pitted ripe sweet cherries
- 3/4 cup milk
- 1 3/4 cups cream
- 1/2 cup sugar
- 1 pinch salt
- Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and just let sit for about 15 minutes. Remove from heat. Pour mixture into a blender, or use an immersion blender, and carefully purée.
- Put mixture into a large bowl. Stir in the remaining 3/4 cup of cream. Chill for several hours in the refrigerator until completely cold.
- Churn the ice cream in your ice cream maker according to the manufacturer's instructions. Serve immediately or you can firm up in the freezer for a few hours.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.