Description
This Cherry Vanilla Ice Cream is a creamy, homemade treat bursting with the rich flavor of fresh cherries and warm vanilla. Made with simple ingredients, it’s the perfect dessert for summer days or anytime you crave a refreshing, fruity ice cream. Whether served in a bowl, cone, or alongside your favorite desserts, this recipe is sure to be a hit!
Ingredients
Scale
- 2 cups pitted cherries, fresh or frozen 🍒
- 1 cup granulated sugar 🍚
- 2 cups heavy cream 🥛
- 1 cup whole milk 🥛
- 1 vanilla bean, split and seeds scraped (or 1 tbsp vanilla extract) 🌰
- Pinch of salt 🧂
Instructions
- Cook the cherries – In a saucepan over medium heat, combine the cherries and sugar. Stir occasionally and cook until the cherries release their juices and the sugar dissolves (about 5-7 minutes).
- Blend the cherries – Let the mixture cool slightly, then puree in a blender or food processor until smooth.
- Heat the dairy – In a separate saucepan, heat the heavy cream, whole milk, vanilla bean (or extract), and salt until it reaches a gentle simmer. Remove from heat.
- Strain the mixture – Remove the vanilla bean and strain the cream mixture for a smooth texture.
- Combine flavors – Gradually whisk the cherry puree into the cream mixture until fully blended.
- Chill the base – Cover and refrigerate until fully chilled (preferably overnight).
- Churn the ice cream – Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
- Freeze until firm – Transfer to a freezer-safe container and freeze for at least 2-4 hours until firm.
- Serve & enjoy! – Scoop into bowls or cones and enjoy your homemade Cherry Vanilla Ice Cream!
Notes
- If using frozen cherries, let them thaw slightly before cooking.
- For extra texture, fold in chopped cherries, chocolate shavings, or nuts after churning.
- No ice cream maker? Use a no-churn method by whipping 2 cups heavy cream and folding it into the cherry mixture before freezing.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes