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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.
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. This recipe was inspired by my favorite chocolate cherry ice cream. Each cold and creamy scoop of this ice cream delivers that same deep, rich flavor. And, the hint of almond in this one is an unbelievably tasty match for the tart-sweet cherries.
Black Cherry Ice Cream
With an abundance of saucy cherries swirled into the rich, creamy vanilla ice cream, what’s not to love here? I’m not at all surprised my family went nuts over it.
That said, I am absolutely over the moon with how this one turned out. It isn’t exactly a rare thing that I’m still grinning when I write about a recipe. But, this one is truly spectacular.
There’s just something extra special about cherry ice cream. Maybe 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.
Ingredients and Substitutions
The Cherries – Fresh or frozen, black cherries are perfect for this ice cream with their rich, sweet flavor. The cultivated varieties are Bing or Black Pearl, “black cherries” just means sweet cherries with very dark red skin.
Cornstarch – I use just a teaspoon of cornstarch in the cherry sauce to help thicken it and we’ll use that sauce to create the swirl through the ice cream.
The Dairy – Whole milk and heavy cream provide a classic foundation for the ice cream.
The Extracts – I love the rich, creamy, and slightly bitter notes vanilla and almond extract add to the ice cream.
Sugar – Unless otherwise stated, I use white sugar in all of my ice cream recipes.
Salt – Adding a little bit of kosher salt helps enhance the flavors in this recipe.
Notes on Equipment
- Ice cream maker. If you’re shopping for one or curious about which models I actually use, my ice cream maker review walks through everything I’ve tested over the years, with the ones I recommend.
- Saucepan
- Whisk
- Measuring cups and spoons
- Freezer-safe storage containers. I fell in love with these inexpensive storage containers for ice cream years ago. Makes it so easy to store them. Just write the flavor on the lid and go.
How to Make Black Cherry Ice Cream
Making the Cherry Sauce – I combine the frozen cherries, sugar, and cornstarch in a saucepan over medium heat until the sugar melts and the cherries begin to release their juice, stirring occasionally. This should take about 10 minutes.
Mashing the Cherries – While still stirring intermittently throughout, you’ll want to gently mash the cherries with a potato masher until the sauce thickens.
Cooling the Sauce – Remove the sauce from the heat and allow it to cool completely. Then, divide into two equal parts and place both in the refrigerator to chill until needed.
Whisking the Base – I whisk together the cream, milk, sugar, salt, vanilla extract, and almond extract in a medium-size bowl.
Churning the Ice Cream – Pour the mixture into the ice cream machine and freeze according to the manufacturer’s directions.
Scooping the Layers – Once the mixture has been churned, you’ll want to scoop the ice cream into a freezer container, adding a spoonful or two of the chilled cherry sauce with each scoop of the ice cream. Stow in the freezer until ready to serve.
Expert Tip
Finding the right consistency for the cherry sauce is one of the most important parts of getting an even mix of tastes and textures in every bite. As you simmer the sauce, keep an eye on the consistency. You’re aiming for sauce that’s still stirrable, but thick enough to coat the spoon.
Chilling the Sauce – When I have enough time for it, I like to chill both the cherry sauce and the ice cream base in the refrigerator before churning. By using cold ingredients, the ice cream will freeze more quickly, which will produce fewer/smaller ice crystals. This will result in a smoother, creamier texture.
Swirling the Layers – To help distribute the cherry sauce throughout the ice cream, I use a butter knife to mix the layers together before storing.
Chilling the Ice Cream – For the best result, I recommend letting the ice cream chill in the freezer for at least 3-4 hours before serving. This allows time for the flavors to meld, and also give it time to firm up enough to scoop nicely.
Make Ahead & Storage
Make Ahead: It kind of goes without saying, but yes. Ice cream is a frozen treat that you can (and should) make ahead of time. I love being able to reach into the freezer for cherry ice cream long after cherry season has passed.
How to Store: Keep the ice cream in an airtight container in the freezer. It will keep well for 2-3 months.
More Fruit Swirled Ice Cream Recipes
- Rhubarb Swirl Ice Cream
- Peaches and Cream Ice Cream
- Strawberry Shortcake Ice Cream
- Lemon Curd Ice Cream
- Mixed Berry Ice Cream
- Strawberry Lemonade Ice Cream
- Lemon Blueberry Ice Cream
Frequently Asked Questions
One of the most popular dessert questions I get is whether it’s possible to make ice cream without a machine. The answer is YES. Here are my full directions.
Yes! Either fresh or frozen cherries will work well in this recipe.
Make sure to follow manufacturer’s instructions with the ice cream machine. You’ll want to make sure the mixture is fully churned. If it’s still warm, any excess liquid will turn into ice crystals in the freezer.
Black Cherry Ice Cream
Ingredients
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
Instructions
Cherry Sauce
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/9/23 – recipe notes and photos updated 6/4/26}
Is an Ice cream maker an essential tool for this recipe or can it be made without one ?
You can follow these directions to make the ice cream without a machine, Pam: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
I’m a senior widow and I would so love to try your ice cream recipes but I don’t own an ice cream maker. Can you give alternative ways to make this without an ice cream maker? Thank you and God bless you.
You can follow these directions to make the ice cream without a machine: https://barefeetinthekitchen.com/ice-cream-without-a-machine/ Enjoy!
If I wanted the icecream to have more of that black cherry color, i was thinking i could sub the sugar in the icecream recipe with a black cherry simple syrup. What do you think?
I haven’t tried it myself, but it should work, Brittany. Just be sure to reduce the sugar and adjust to taste.