Why You’ll Love This Recipe

Fresh & Fruity: Made with real cherries for a naturally sweet and slightly tart flavor.
Creamy Texture: A smooth, velvety base from heavy cream and whole milk gives this ice cream a luxurious mouthfeel.
Simple Ingredients: No artificial flavors or colors—just wholesome, kitchen staples.
Perfect for Summer: A refreshing dessert for sunny afternoons and backyard gatherings.

Ingredients

2 cups cherries, pitted and halved
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cherries

In a small saucepan over medium heat, cook the cherries with 1-2 tablespoons of sugar (from the measured amount) until they release juices and soften, about 5–7 minutes. Let cool completely, then blend half of them into a purée if desired for a smoother texture.

Step 2: Make the Ice Cream Base

In a mixing bowl, whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Step 3: Combine and Chill

Stir in the cooled cherries and cherry purée. Cover and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Step 4: Churn

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.

Step 5: Freeze

Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours or until firm.

Step 6: Serve

Scoop and serve your homemade cherry ice cream in bowls or cones, and enjoy!

Servings and Timing

This recipe makes about 6 servings and takes approximately 30 minutes of active prep, plus chilling and freezing time.

Variations

Chocolate Cherry: Stir in mini chocolate chips or chocolate chunks before freezing.
Chunky Style: Leave all the cherries in halves or quarters for a chunky fruit texture.
Dairy-Free Option: Use coconut cream and almond milk as substitutes for a dairy-free version.

Storage/Reheating

Storage: Store in an airtight container in the freezer for up to 2 weeks.
Reheating: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

FAQs

Can I use frozen cherries?

Yes, just thaw them first and drain any excess liquid before cooking.

Do I need an ice cream maker?

While it’s easiest with an ice cream maker, you can pour the mixture into a container and freeze, stirring every 30 minutes for 3 hours for a no-churn version.

How long does it take to freeze?

After churning, allow 4 hours for the ice cream to fully set in the freezer.

Can I use other fruit instead of cherries?

Absolutely! This recipe works well with berries, peaches, or mangoes.

Conclusion

Homemade Cherry Ice Cream is a refreshing, flavorful dessert that’s easy to make and packed with real fruit goodness. Whether enjoyed on its own or as part of a decadent sundae, this ice cream is sure to become a seasonal favorite for the whole family.

Homemade Cherry Ice Cream

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Homemade Cherry Ice Cream is a creamy, fruity dessert made with real cherries and simple ingredients. This refreshing summer treat features a smooth texture and natural sweetness, perfect for cooling off on warm days. No artificial flavors—just pure cherry goodness!

Author: Amy
Prep Time: 30 minutes (active)
Total Time: 6 hours 30 minutes
Yield: About 6 servings
Category: Dessert, Ice Cream
Method: Churning, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups cherries, pitted and halved

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

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Instructions

Prepare the Cherries:
- In a small saucepan over medium heat, cook cherries with 1–2 tablespoons of the measured sugar until softened and juicy (about 5–7 minutes). Let cool completely.
- Optional: Blend half of the cherries into a purée for smoother texture.
Make the Ice Cream Base:
- In a bowl, whisk together heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt until sugar is fully dissolved.
Combine and Chill:
- Stir in the cooled cherries and optional purée. Cover and refrigerate for at least 2 hours or until well chilled.
Churn:
- Pour the chilled mixture into your ice cream maker. Churn according to manufacturer’s instructions (usually 20–25 minutes).
Freeze:
- Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours or until firm.
Serve:
- Let sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones and enjoy!