Can I use frozen cherries instead of fresh for this Cherry Vanilla Ice Cream?

Yes, frozen cherries work very well for the cherry filling. Thaw them completely before cooking and drain any excess liquid. The filling may need a slightly shorter cooking time as frozen cherries release more juice quickly when heated. The flavor is excellent and makes this recipe achievable all year round regardless of fresh cherry season.

Why is my Cherry Vanilla Ice Cream not freezing properly in the machine?

If the ice cream is not setting up after 30 to 40 minutes of churning, the ice cream maker bowl was likely not frozen adequately before starting. Pour the base into a container, refrigerate for at least 30 more minutes to chill thoroughly, return the bowl to the freezer until solid, then try churning again. The base must also be cold before entering the machine.

How do I keep homemade Cherry Vanilla Ice Cream from becoming too hard in the freezer?

Ensure your sugar measurement is accurate as sugar lowers the freezing point of the mixture and keeps ice cream soft and scoopable. Also ensure you are using the full amount of heavy cream as fat content significantly impacts softness. Pressing parchment directly onto the surface before covering minimizes ice crystal formation.

Can I make Cherry Vanilla Ice Cream without an ice cream maker?

Yes. Pour the mixed base into a freezer-safe shallow container and freeze for 45 minutes. Remove and stir vigorously then return to the freezer. Repeat this process every 30 minutes for 3 to 4 hours until creamy. Swirl in the chilled cherry filling during the final stir. The result is slightly icier than churned ice cream but still genuinely delicious.

Cherry Vanilla Ice Cream The Best Homemade Summer Recipe

Name: Cherry Vanilla Ice Cream The Most Incredible Homemade Summer Frozen Dessert
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups fresh cherries pitted and halved; 2 tablespoons granulated sugar for cherry filling; 2 tablespoons water; 1 tablespoon cornstarch; 2 cups heavy whipping cream; 1 cup whole milk; 3/4 cup granulated sugar for ice cream; 4 teaspoons pure vanilla extract; Pinch of coarse sea salt; 1/2 cup dark chocolate chunks

Description

Silky homemade Cherry Vanilla Ice Cream with swirls of fresh cherry filling and dark chocolate chunks throughout a rich creamy vanilla base. An easy no-cook ice cream maker recipe for the perfect summer frozen dessert.

Ingredients

Scale

2 cups fresh cherries pitted and halved

2 tablespoons granulated sugar for cherry filling

2 tablespoons water

1 tablespoon cornstarch

2 cups heavy whipping cream

1 cup whole milk

3/4 cup granulated sugar for ice cream

4 teaspoons pure vanilla extract

Pinch of coarse sea salt

1/2 cup dark chocolate chunks

Instructions

1. Make cherry filling by simmering cherries sugar water and cornstarch 8 to 10 minutes until thick and glossy then cool and refrigerate completely

2. Freeze ice cream maker bowl 24 hours ahead of time

3. Whisk heavy cream milk sugar vanilla and salt together until sugar fully dissolves

4. With machine running pour ice cream base into canister and churn 20 to 30 minutes until soft serve consistency

5. Add chocolate chunks through machine opening in final minutes of churning

6. Layer one-third ice cream then one-third cherry filling in freezer container repeating layers twice

7. Press parchment directly on surface cover tightly and freeze 2 to 3 hours minimum

8. Allow to temper 5 to 10 minutes before scooping

Notes

Cherry filling must be completely cold before layering into ice cream.

Add chocolate chunks in final minutes of churning to preserve whole pieces.

Press parchment directly on ice cream surface to prevent ice crystals.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Ice Cream Maker
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 390
Sugar: 38g
Sodium: 55mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg

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