Black cherry ice cream is one of our go-to summer treats, especially when cherries are in season, but it’s so good you’ll want to enjoy it year-round! We love taking our girls cherry picking at some of the U-pick orchards that aren’t too far from where we live. And as much as we love eating cherries out of hand I always end up with more cherries than we can eat right then! So I use them to make some of our favorite cherry desserts like Cherry Brownies, Cherry Pie Bars, or this cherry vanilla ice cream. This recipe is the perfect blend of creamy and fruity, making it an absolute crowd-pleaser for anyone who loves bold, natural flavors! The addition of vanilla extract enhances the cherries’ natural sweetness, while the custard base ensures a rich, smooth texture. And because it’s made with real fruit and no artificial flavors, you get a pure, authentic taste that store-bought options just can’t match! We love homemade ice cream at our house, and are always experimenting with flavors! Be sure to check out our recipes for 10-20 Caramel Oreo Fudge Ripple Ice Cream, Homemade Strawberry Ice Cream, Blackberry Swirl Ice Cream, and Old-Fashioned Peach Ice Cream!
Why We Love This Recipe
This recipe is versatile and can be easily adapted by adding other ingredients like mini chocolate chips or a swirl of hot fudge for extra indulgence! The combination of dark sweet cherries and a rich vanilla base creates an irresistible contrast of flavors, making each bite a delightful experience! Poaching the cherries before adding them to the ice cream prevents icy chunks, ensuring a smooth and creamy texture throughout.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Pure Vanilla Extract – Adds warmth and depth to the flavor, complementing the cherries beautifully. Dark Sweet Cherries – The star of the show, providing a deep, rich cherry flavor. You can use frozen sweet cherries if fresh cherries aren’t available. Granulated Sugar – Used in both the poaching syrup and the ice cream base, it sweetens the cherries and balances the richness of the cream. Water – Combined with sugar to create a simple syrup for poaching the cherries. Heavy Cream – Gives the ice cream its creamy, luxurious texture. Whole Milk – Balances the richness of the cream with a lighter consistency. Kosher Salt – Enhances the flavors and balances the sweetness. Large Egg Yolks – These are key to creating a smooth, custardy texture in the ice cream base.
How to Make Black Cherry Ice Cream
Tips for Success
When poaching the cherries, make sure to let them cool completely in the syrup to absorb all that sweet flavor. You can save the syrup drained from the cherries to drizzle over ice cream, mix into club soda, or stir into lemonade as a sweetener. Always temper your egg yolks slowly by whisking in a little hot cream first, to avoid curdling. For the smoothest texture, chill the ice cream base thoroughly before churning. If you prefer a more intense cherry flavor, you can add a splash of cherry juice concentrate to the base. Remove the ice cream from the freezer about 10-15 minutes before you plan to serve it so it has time to soften slightly. There aren’t any added ingredients to keep homemade ice cream softer like store bought ice cream so giving it a little time to sit out helps it be more scoopable.
Substitutions and Variations
Nonfat milk can be used instead of whole milk, but keep in mind it will result in a less creamy texture. Bing cherries are a good alternative to sweet black cherries, and you can even experiment with a mix of cherries. Consider using an equal amount of vanilla bean paste instead of vanilla extract. Or try adding a hint of almond extract to complement the cherries.
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