cherry ice cream

This cherry ice cream is a delicious mix of sweet creaminess and fruity flavor. Delicious and refreshing.

Cherry ice cream (no churn)

oz cherries (225 grams)

heavy cream (160 milliliters double cream)

sweetened condensed milk (120 milliliters)

Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).

Separately, whip the cream until it forms medium-firm peaks.

Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.

Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).

Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.

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This cherry ice cream is easy to make and packed with wonderfully bright cherry flavor. It uses a simple no churn method that results in a wonderful balance of sweetness, creaminess and fruitiness. In other words, definitely one to add to your list for cherry season.

This balsamic cherry goat cheese ice cream is the perfect treat to take you from spring until summer.

Balsamic Cherry Goat Cheese Ice Cream

cherries, pitted

vinegar,

water

sugar

heavy cream

milk

salt

goat cheese

cherry compote

In a small saucepan, combine sugar and water and bring to a simmer over low heat, stirring until sugar is dissolved.

Add the balsamic vinegar and cook for another 2 minutes.

Add the cherries and let them simmer just until they are slightly soft, about 10 minutes.

Transfer the compote to a sterilized glass jar and let it cool to room temperature.  The compote will keep in the fridge for about 7 days.

Balsamic Cherry Compote

In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.

In a heavy non-reactive saucepan, combine cream, milk, salt and ¼ cup sugar.

Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer).  Reduce the heat to low.

Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 12-15 minutes.

Strain the base through a fine-mesh strainer into a clean container.

Add goat cheese and whisk until smooth.

Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.

Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions until you get soft serve consistency. Fold in cherry compote.

Spin for another 5 minutes until creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

When ready to serve, scoop ice cream into bowls. Top with extra compote.

Ice Cream

This creamy Cherry Coconut Ice Cream is a deliciously rich and creamy blend of coconut cream and cherries. It will be your new summer favorite.

Cherry Coconut Ice Cream

coconut cream

organic cane sugar

cherries pitted, chopped in pieces, and divided

vanilla extract

almond extract

Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the mixture into your ice cream maker. Follow your ice cream maker’s instructions for freezing. Add the remaining 1/2 cup of chopped cherries to the ice cream maker at the final stage when the ice cream is firm enough.

It is ready to serve as a soft serve ice cream, or you can place it in a parchment lined baking pan and freeze until firm for later.

Ice cream maker method:

Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the ice cream mixture into a baking pan lined with parchment paper and place it in the freezer. Stir the ice cream mixture every 30 minutes until it is firm but not fully frozen.

Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.

To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.

No-churn method:

Thar sounds like an interesting flavor to try out and it looks delicious too

We love to make ice creams at home and we did a few but never done this before. I will add it to the list. Thank you for sharing!

Oh my, this ice cream recipe looks incredibly delicious and super yummy! The addition of coconut to this ice cream dish will boost its flavor and taste! I'll definitely make this at home!

the ice cream sure looks pretty. thanks for letting us know about difference between coconut cream and coconut milk.

Awesome instructions on how to make the cherry coconut ice cream. This sounds like the perfect treat for a hot summer day! Can't wait to try it!

This Cherry Coconut Ice Cream recipe looks absolutely delicious! I appreciate how you provide clear instructions and the combination of cherries and coconut sounds like a delightful flavor pairing. I can't wait to give it a try!

This is the perfect recipe that Ive been looking for. Thank you! I hope I can successfully make it

Dear Michelle I Love coconut thank you for sharing this

Michelle recommends Thai kitchen unsweetened coconut milk.

Hi Michelle, Can you please recommend a good coconut cream? I have been using the Goya brand but I just discovered that it has sugar in it and therefore makes the ice cream a little too sweet.

Thanks so much

This Cherry Ice Cream recipe is ultra-creamy and has a bold cherry flavor. I love that this process is as streamlined as possible (aka no egg tempering) while still resulting in the most delicious cherry ice cream ever. 

Very Cherry Ice Cream

cherries

(150 grams) granulated sugar, divided

tart cherry juice (or 2 teaspoons fresh lemon juice)

¼ teaspoon coarse kosher salt

dry milk powder

eggs

(115 grams) whole milk

In a medium pot, stir together the cherries, 1/4 cup of the sugar, cherry juice, and salt. Cook over medium heat, stirring frequently, until bubbling. Using a fork or a potato masher, mash the cherries to break them up. Reduce the heat to medium-low and simmer for 5 minutes.

Shut off the heat and set a fine-mesh strainer over a medium bowl. Strain the cherry mixture through the strainer, pressing out as much juice as possible from the cherries. Set the cherry juice aside.

Transfer the cherry solids to a storage container and let cool. Once cool, cover and transfer to the refrigerator until ready to use.

Set up an ice bath with two nesting metal bowls.

In a medium bowl, whisk together the remaining ½ cup of sugar and milk powder. Add in the eggs and whisk vigorously for one minute, until the mixture is lightened.

Whisk in the cream, milk, and reserved cherry juice.

Transfer the mixture to a clean heavy-bottomed medium pot.

Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.

Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.

Strain the custard through a clean fine-mesh strainer into the inner bowl of the prepared ice bath.

Cool the custard in the ice bath to room temperature, stirring occasionally.

Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.

Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency. In the last minute of churning, add the reserved cherry solids.

Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.

I tried this. I used a can of pie filling cherries. Mmmmmmmm better than any store bought!

This dreamy Cherry Ice Cream is smooth and luscious with the delicate flavor of fresh cherries.

Dreamy Cherry Ice Cream

cherries (pitted and chopped (454 grams))

lemon juice

granulated sugar (8.75 ounces, 248 grams)

vanilla

Place the cherries in a sauce pan and sprinkle with ¼ cup sugar. Let sit for 30-45 minutes to macerate and draw out juices.

After the juices have been drawn out, cook over medium-low heat for 30 minutes until the cherries are softened and starting to break down. A syrup will have formed with the cherries.

Turn off heat and mix in lemon juice. Strain cherries and syrup through a fine mesh strainer over a bowl, separating the cherries and the syrup.

Put the cherries in a covered bowl and chill in the refrigerator.

Prepare the cherries:

Heat milk in a medium sauce pan until hot but not bubbling, stirring occasionally to prevent scorching.

Whisk egg yolks and 1 cup sugar in a mixing bowl until well combined, about 1 minute.

While whisking constantly, slowly pour hot milk into egg yolks and sugar.

Return mixture to saucepan and cook over medium heat, stirring continuously, until mixture thickens slightly and coats the back of a spoon (about 180 degrees F)

Strain custard base through a fine mesh strainer into a bowl. (You can speed up the cooling process by placing the bowl in an ice water bath.)

Add vanilla, heavy cream, and cherry syrup to custard base and combine thoroughly.

Cover and refrigerate until mixture chills to 40 degrees F, several hours or overnight.

Prepare the custard base:

Place a freezer safe container for the ice cream in the freezer and let chill.

Churn in an ice machine maker until it reaches a soft-serve consistency, about 20-30 minutes. Add chilled, chopped cherries and churn until well combined, about 1 minute.

Transfer ice cream to chilled container, working quickly so ice cream doesn’t melt. Cover with plastic wrap, pressing so the plastic touches the surface of the ice cream.

Freeze until firm, about 3-4 hours.

Best eaten the day it’s made but can stay in freezer for about 2 days.

To churn:

This choc cherry ice cream cake is the only dessert you need at a summer gathering. You will need a kitchen thermometer for this recipe.

Chocolate and roasted cherry ice cream cake recipe

caster sugar

thickened cream

x jar good-quality cherry jam

dark (70%) chocolate, chopped

sour cream

(250 milliliters) pure (thin) cream

icing sugar mixture

cherries, pitted, whole

(150 grams) caster sugar

lemons

Step 1

To make the ice cream, place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Place the sugar and 1/3 cup (80ml) water in a saucepan over medium- high heat. When the sugar syrup reaches 118°C on a kitchen thermometer, slowly pour into the yolks while whisking continuously. Continue to whisk until cooled and combined. Set aside. Place the thickened cream in the cleaned bowl of a stand mixer and whisk to soft peaks. Fold gently into the egg mixture, followed by cherry jam (you want this to form a ripple effect). Line the base and side of a 25cm (1.5 Lt capacity) springform pan with baking paper. Pour the mixture into the pan and wrap with plastic wrap and freeze overnight to set. Preheat oven to 220°C.

Step 2

For the roast cherries, place cherries in a roasting pan and scatter over sugar, zest and juice. Roast for 20-25 minutes or until cherries are roasted and syrupy. Set aside to cool completely at room temperature.

Step 3

To make the chocolate shards, melt dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).

Step 4

Place the sour cream and the pouring cream in a bowl with the icing sugar and whisk to stiff peaks. Remove the ice cream cake from the springform pan and place on a platter. Spoon over whipped cream and spread over the top. Scatter over chocolate shards roasted cherries to serve.

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