Homemade Cherry Ice Cream 🍒🍦
A Sweet, Fruity Treat Bursting with Real Cherry Flavor
There’s something deeply nostalgic about a scoop of homemade ice cream — especially when it’s flavored with ripe, juicy cherries. This Homemade Cherry Ice Cream is a celebration of simplicity: fresh cherries, creamy dairy, and just the right amount of sweetness to let the fruit shine.
Unlike artificially flavored store-bought varieties, this version uses real cherries — bringing both flavor and a gorgeous pink hue. Whether you’re using peak-season fresh cherries or convenient frozen ones, this ice cream delivers a balance of creamy texture and bold fruit flavor that’s hard to resist.
Why You’ll Love This Cherry Ice Cream
🍒 Made with real cherries – No fake flavoring or dyes.
❄️ Smooth and creamy – Thanks to a balanced mix of cream and milk.
🛠️ No fancy equipment needed – Works with or without an ice cream maker.
🌱 Naturally pink – Beautifully colored by the cherries themselves.
🎉 Perfect for summer – Great for BBQs, picnics, or just because.
Ingredients
2 cups cherries, pitted and halved (fresh or frozen) 🍒
1 cup heavy cream
1 cup whole milk 👇👇
⅔ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional, to brighten the cherry flavor)
Pinch of salt
Optional Add-ins
🍫 Mini chocolate chips or chopped dark chocolate – Think cherry chocolate chunk!
🍰 Crumbled graham crackers or shortbread cookies – For texture.
🍷 Splash of Kirsch or cherry liqueur – For an adult twist (also helps keep the texture soft).
Instructions
Step 1: Cook the Cherries
In a saucepan over medium heat, combine the cherries, half of the sugar (about ⅓ cup), and lemon juice (if using). Cook for 5–7 minutes, until the cherries release their juices and soften.
Use a potato masher or fork to slightly crush the cherries. You want a mix of small chunks and puree. Let this mixture cool to room temperature, then refrigerate until cold.
Step 2: Make the Ice Cream Base
In a mixing bowl, whisk together the cream, milk, remaining sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
Step 3: Combine and Chill
Once the cherry mixture is fully cooled, stir it into the cream base. Cover and chill the entire mixture for at least 2 hours (or overnight). Cold base = better texture when freezing.
Step 4: Churn or Freeze
If using an ice cream maker: Pour the mixture into your machine and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches soft-serve consistency.
If no ice cream maker: Pour into a freezer-safe container and stir every 30–45 minutes for 3–4 hours to break up ice crystals. This helps maintain a creamy texture.
Step 5: Freeze and Serve
Transfer the churned ice cream to an airtight container and freeze for another 2–4 hours, or until firm. Let it sit at room temp for a few minutes before scooping for the perfect creamy scoop.
Tips for Success
Use ripe, sweet cherries for the best flavor. Frozen cherries work great too — just thaw and drain first.
Don’t skip the chilling step. A cold base freezes more smoothly and evenly.
Want a smoother texture? Blend the cherry mixture before adding it to the base.
Add chocolate or nuts at the end of churning to keep them evenly distributed.
Serving Ideas
🍦 In a waffle cone with shaved dark chocolate on top
🍰 As a scoop alongside warm chocolate cake or brownies
🥧 Paired with cherry or peach pie
🍒 Topped with extra cherry compote and whipped cream for a sundae twist
Storage
Freezer: Store in a tightly sealed container for up to 2 weeks.
To prevent ice crystals: Press a piece of parchment or plastic wrap directly on the surface before sealing.
Final Thoughts
This Homemade Cherry Ice Cream is proof that simple ingredients can create extraordinary flavor. It’s creamy, fruity, refreshing, and infinitely better than anything you’ll find in the freezer aisle. Whether you’re celebrating summer cherries or just craving something cool and sweet, this ice cream brings joy in every bite.