I have another recipe for Cherry Chocolate Ice Cream that was one of the very first ice cream recipes I ever posted on Our Best Bites. It’s one of my all-time favorites, and involves pitted fresh cherries in a cooked custard-base with shaved chocolate and generous hints of almond flavor. It’s decadently delicious, but also a lot of work. I’ve mentioned before that in the summer time my ice cream maker pretty much sits out on my counter 24-7. Cream and whole milk are constantly stocked and we whip up some version of this quick and easy homemade vanilla several times a week, usually with whatever fresh summer fruit we have sitting around. I have a feeling when my kids are old and grown, this will be one of the their favorite summer memories. Lately I’ve been buying frozen cherries for a new morning protein smoothie I’ve been making a lot, and once I whipped up this little Cherry Ice Cream number, it’s been making regular appearances at our house. As in, I pretty much have a constant batch in the freezer! This quick and easy homemade cherry ice cream takes just minutes to prep and tastes amazing.
Stir the cherries, sugar, and lemon juice together and let it sit on your countertop at room temperature for two hours. The sugar will help draw the juice out of the cherries, and will also get sucked into the cherries to help keep them from freezing solid in your ice cream.
Pre-Chilling Your Ice Cream Base
I’ve found that pre-chilling this mixture makes a big difference in the finished ice cream so I try to mix up that part earlier and have it sitting in my fridge. Sometimes I even make a huge batch of this part and just keep it in an empty milk jug labeled “Ice Cream Mix” so it’s ready to go. Even if your cream and milk come straight out the fridge before mixing- you’d think that would be the same amount of “chill” but for whatever reason I’ve found it always works better if I mix everything up, then chill for a while. If you don’t have time for that step, no problem, but if you do, I would.
Making Homemade Ice Cream
This ice cream starts out with a simple base of cream, whole milk, sugar, and vanilla, with one special ingredient: almond extract. I’ve actually been adding almond extract to my regular vanilla ice cream as well and it adds the BEST flavor that no one can put their finger on but everyone loves! But when you’re making pretty much anything with cherries, it’s a must.
3-Ingredient Cherry Ice Cream Recipe
FAQ
What kind of cherries are used for ice cream?
Do you have to pit cherries before freezing?
How do you freeze cherries for smoothies?
How do you keep cherries from freezing in ice cream?
To keep cherries from freezing in ice cream, add them to the milk mixture after it has been heated. Stir until combined, adding heavy cream and vanilla extract. Place the mixture in a blender and blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Is it safe to eat fresh cherries?
It is safe to consume fresh cherries. You should always check they are in good condition, free of fungus, and wash them well.
Can you freeze halved cherries?
Place the halved cherries on the baking sheet. Give them a little space so they don’t freeze together. Transfer the sheet pan to the freezer, and freeze for 4-6 hours, or until frozen solid. Transfer the cherries to a freezer-safe storage bag (or container). Freeze for up to 6 months.
Can you freeze a cherry tree?
There’s no need to swing by the store. Just open your freezer door. To reduce food waste. If you have a cherry tree, odds are, you have a surplus. Freeze what you don’t eat fresh to reduce food waste. Freezing cherries is super easy. For the best results, freeze them while they’re in season and ripe. Wash the cherries.