🍒 Best Homemade Cherry Ice Cream
📝 Ingredients
2 cups fresh or frozen cherries (pitted)
¾ cup granulated sugar (divided)
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
1. Prepare the Cherry Mixture
In a saucepan, combine cherries, ¼ cup sugar, and lemon juice.
Cook over medium heat for 8–10 minutes until cherries soften and release juices.
Mash slightly for texture (or blend for smoother ice cream).
Let cool completely.
2. Make the Cream Base
In a bowl, whisk together:
heavy cream
milk
remaining sugar
vanilla extract
salt
Stir until sugar dissolves.
3. Combine
Fold the cooled cherry mixture into the cream base.
Mix well.
🍦 Method 1: Ice Cream Maker
Pour mixture into your ice cream maker.
Churn according to manufacturer instructions (usually 20–25 minutes).
Freeze for 2–3 hours for firmer texture.
❄️ Method 2: No Ice Cream Maker
Pour mixture into a freezer-safe container.
Freeze for 1 hour, then stir well.
Repeat stirring every 30–45 minutes for 3–4 hours.
Freeze until firm.
🍽️ Optional Add-Ins
Chocolate chips or chunks 🍫
Crushed biscuits or cookies
Swirl in cherry jam for extra flavor
❓ Q&A
Q: Can I use canned cherries?
A: Yes, but drain them well and reduce added sugar.
Q: How do I make it extra creamy?
A: Use full-fat dairy and don’t skip the cream.
Q: Can I make it dairy-free?
A: Substitute coconut cream and almond milk.
Q: Why is my ice cream icy?
A: It wasn’t churned enough or has too much water (cook cherries properly).
Q: How long does it last?
A: Up to 2 weeks in the freezer (best within a few days for flavor).
