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Black Cherry Ice Cream

Cherries are one of my favorite summertime fruits. My grandmother used to come and visit us when I was young and she always brought us a big bag of sweet black cherries.

She would arrive unannounced and when we saw her pull into the driveway, we would do a 2-minute housecleaning! It was amazing how much three people could clean in two minutes.

If the house was a big mess, Mom would go out to greet her and talk for a few minutes to give my sister and me time to speed clean and shove a few more things in bedrooms and closets!

She never failed to make the 30-minute drive to our house without calling, and she never failed to bring us a bag of perfect sweet black cherries. Sometimes I think she bought cherries in bulk and picked out the best ones for us. There was never a blemish on them and they were always very dark, ripe, and sweet.

I always ate the cherries in a bowl with nothing else until one day I ventured out from vanilla ice cream and tried black cherry. It quickly became one of my favorite flavors. It is sweet and summery and reminds me of unexpected visits from my grandmother.

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Black Cherry Ice Cream
Recipe for delicious black cherry ice cream
Votes: 11
Rating: 4.18
You:
Rate this recipe!
Prep Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
Votes: 11
Rating: 4.18
You:
Rate this recipe!
Instructions
  1. Stir together 1 2/3 cups of sugar, salt, whipping cream, milk, and vanilla. Stir until the sugar dissolves.
  2. Place the mixture in an ice cream maker and freeze according to the manufacturer's instructions.
  3. While the ice cream is freezing, wash, pit, and cut in half the cherries. Place them in a bowl and add 2 tablespoons of sugar. Stir to coat with sugar and let sit.
  4. When the ice cream has thickened but not fully frozen, add the cherries. Then continue churning the ice cream until frozen.
Recipe Notes

If your black cherries are very sweet, you can omit the 2 tablespoons of sugar listed to sweeten them.

If the ice cream doesn't harden enough after churning, immediately transfer it to a container with lid and place it in the freezer.   For best results, do not let it melt before placing it in the freezer.

This recipe makes enough for about 2 cylinders (each 1 1/2 quarts) of a home countertop ice cream maker.

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