Smooth vanilla ice cream meets the vibrant flavor of sweet, ripe cherries in every bite of this Black Cherry Ice Cream. And, the second spoonful? Irresistible.
Black Cherry Ice Cream
This homemade black cherry ice cream recipe became an instant new family favorite as soon as I scooped it into bowls after dinner one night last week.
With an abundance of saucy cherries swirled into rich vanilla almond ice cream, what’s not to love here? I’m not at all surprised my family went nuts over it.
Do you love black forest cake? Each cold and creamy scoop of this almond cherry ice cream delivers that same deep cherry flavor. And, the hint of almond in it is an unbelievably tasty match for the tart-sweet cherries.
I am absolutely over the moon with how this one turned out. It’s rare that I’m still grinning when I write about it. But, this one is truly spectacular.
Almond Cherry Ice Cream
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
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Black Cherry Ice Cream Recipe
You’ll need the following ingredients to make this recipe:
- frozen cherries
- whole milk and heavy cream
- vanilla and almond extracts
- kosher salt
To begin, place the frozen cherries, sugar, and cornstarch in a small saucepan over medium-low heat. Stir occasionally, while the sugar melts until the cherries begin to release their juice. This should take about 10 minutes.
Gently smash the cherries with a potato masher and continue cooking while stirring constantly until the sauce thickens.
Remove from the heat and cool completely. Then, divide into two parts and place both in the refrigerator to chill until needed.
Whisk together the cream, milk, sugar, salt, vanilla extract, and almond extract. Pour into the ice cream machine and freeze according to the manufacturer’s directions.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Scoop the churned ice cream into a freezer container, adding a spoonful or two of the chilled cherry sauce with each scoop of the ice cream. Swirl with a knife and place in the freezer until ready to serve. Top with remaining cherry sauce.
Cherry Ice Cream Recipes
I adore cherry ice cream recipes. Creamy, rich, chocolate ice cream studded with bits of roasted cherries has been in regular rotation here for several years.
This sweet and slightly tart, easy cherry ice cream is made with just a handful of easy ingredients with just a quick whirl in the blender. And, I’ve been dying to try these candied peanuts for the topping.
Sweet and saucy roasted cherries are a perfect match for the tartness of frozen yogurt. If you haven’t made a frozen yogurt before, there are several helpful tips here to get you started.
There’s just something extra special about cherry ice cream. I think that’s because the season for fresh cherries goes by so quickly each year. Fortunately, we can use frozen cherries to make many of our favorite cherry recipes and they turn out every bit as awesome as with fresh.
Black Cherry Ice Cream
Cherry Sauce Ingredients
- 16 ounces frozen cherries about 2 ½ cups
- ¼ cup sugar
- 1 teaspoon cornstarch
Ice Cream Ingredients
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- ¾ teaspoon almond extract
- Place the frozen cherries, sugar, and cornstarch in a small saucepan. Set the heat to med-low, stirring occasionally, as the sugar melts and the cherries soften. This should take about 5 minutes. Continue cooking, stirring occasionally, until the cherries begin to release their juices, about 5 more minutes.
- Gently smash the cherries with a potato masher and continue cooking while stirring constantly. As the juices simmer, the sauce will thicken after a few more minutes. Remove from the heat and cool completely before dividing the sauce in half and placing both portions in the refrigerator to chill until needed.
Ice Cream Instructions
- Whisk together the cream, milk, sugar, salt, vanilla extract, and almond extract. Pour into the ice cream machine and freeze according to the manufacturer's directions.
- Scoop the churned ice cream into a freezer container, adding a spoonful or two of the chilled cherry sauce along with each scoop of the ice cream. Swirl lightly with a knife and place in the freezer until ready to serve. Serve with the remaining cherry sauce on top.