Homemade Cherry Ice Cream is made with fresh, sweet cherries, condensed milk, whipped cream, sugar, with chocolate chunks folded in. The best part about making your own ice cream is that there are no preservatives or artificial ingredients.
With all the fresh fruit available during the summer months, why not use some to make your own ice cream? This recipe is a seasonal winner, for sure! And last week… I bought the most wonderfully amazing, sweet cherries.
I decided to pull out the ingredients and make some at home with cherry and chocolate, which is such an amazing combination. And the best part is that I made it without eggs & ice-cream machine! This ice cream is something anyone can make! It’s a very simple and quick recipe and the result is absolutely divine! You’re going to love it
I am very excited about this recipe. Not only is it simple to make and ultra-creamy without the hours of effort most homemade ice creams take…it tastes like summer in a bite because we’re roasting fresh cherries to bring out their best flavor.
To make cherry ice cream, you do have to pit some cherries. Takes about 10 minutes with a paring knife, but it’s a lot faster if you use a cherry pitter. This quick and easy homemade cherry ice cream takes just minutes to prep and tastes amazing.
It was rich and creamy and oh so good. I’m definitely going to be making more batches. And if you’re a fan of cherries and ice cream, you should try too. Just 5 ingredients and you’re on your way to the best Cherry Ice Cream! (You can thank me later!)
You may also try other similar recipes as:
- Mango Ice Cream
- Mango Shrikhand
- Mango Mastani
- Aam papad
- Royal Falooda
- Banana Nutella Milkshake
- Avocado Banana Smoothie
- Strawberry Lassi
- Oreo Milkshake
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings: 20-22 Scoops
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Cherry Ice Cream:
Step1: Wash, pit, and chop your cherries using a knife. For pitting you can use a cherry pitter or toothpick or a knife.
Step2: Place the cherries in a saucepan and sprinkle with ¼ cup sugar. Stir it.
Step3: Let it cook for 4-5 minutes on medium flame until the mixture is steamy, then lower the heat to medium-low and let it cook for an additional 10 minutes until slightly thickened, stirring occasionally.
Step4: You will notice a thick syrup will have formed with the cherries and they have become soft and mushy. Turn off the flame and let it cool for 5-10 mins.
Step5: In the meanwhile when cherries are cooling down we will whip the cream. In a large mixing bowl, pour 2 cups of chilled heavy whipping cream. (You may also keep the bowl and mixer attachment into the freezer for 15 minutes before using it). Now with an electric hand mixer, begin to whip the cream.
Step6: Whip the cream until it holds stiff, billowy peaks, about 3-4 minutes. Continue whipping the cream until a firm foam has formed. Be sure not to overwhip to prevent the butter from forming.
Step7: Reserve 3-4 tablespoon of cherries in a bowl, place remaining cherries in a food processor.
Step8: Puree the cherry mixture until smooth. (Careful because you are dealing with a warm liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
Step9: Remove blended cherries in a large bowl, pour 1 cup of condensed milk and stir together.
Step10: Mix until the condensed milk and cherry mixture is well combined. Check the sweetness and add more condensed milk if required. You can adjust the sweetness as per your desired taste.
Step11: Add whipped cream and gently begin folding the cherry mixture into the whipped cream. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see it’s evenly mixed — be careful not to deflate the mixture too much or over-mix.
Step12: Now add chopped dark chocolate and some cooked cherry mixture (Reserve 1 tablespoon to add it later on top of the ice cream.). Stir it gently so that it is evenly mixed into the ice cream mixture.
Step13: Use a spatula to scrape all the ice cream base into the loaf pan, tray, or freezer container. Add 1 tablespoon of reserved cooked cherry mixture on top of it.
Step14: Use a toothpick or knife to swirl the cherry puree. (This step is optional)
Step15: Then cover the pan with a lid or an aluminum foil. Seal it well. Freeze it for about 6 to 7 hours or overnight, until firm.
Step16: Before serving, let ice cream thaw at room temperature for at least 5 minutes. Just check with an ice cream scoop. Thawing will make ice cream more creamy.
Step17: Cherry Ice Cream is ready. Serve it in ice cream cups, cones, or in a bowl. You can also directly eat from the container if you don’t want to wait. Enjoy!
Watch this video for making Cherry Ice Cream
- Cooked cherries are much easier to pit than raw ones. For this recipe, since you want the cherries to macerate in sugar to release their juices, cut the cherries in half, leaving the pit in, and proceed with the recipe. After the cherries are cooked and strained, spread them out on a plate or cutting board and working from side to side of the plate, quickly go through and pinch out the cherry pits with your fingers.
- Adding cooked cherry pieces/chunks is totally optional but it will enhance the taste and texture.
- Be sure not to overwhip the cream as it can curdle and butter will be formed.
- Taste and adjust the sweetness before freezing it.
- For extra softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again then freeze until set.