This Black Cherry Ice Cream recipe combines the rich, fruity flavor of dark sweet cherries with the creamy goodness of a classic ice cream base! It’s a simple recipe that delivers a luxurious dessert that’s perfect for a hot summer day and sure to become a favorite in your household!
- Why We Love This Recipe
- What You’ll Need
- How to Make Black Cherry Ice Cream
- Recipe FAQ’s
- Tips for Success
- What to Serve with Black Cherry Ice Cream
- Substitutions and Variations
- Black Cherry Ice Cream Recipe Recipe
- More Ice Cream Recipes You’ll Love
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
- Prepare cherries for poaching. Remove the stalks from the cherries. In a small saucepan, combine the sugar, water, and dark sweet cherries. You don’t need to worry about removing the pits because that part is super easy once the cherries have been poached since the pits will pop right out. If using frozen cherries, there is no need to thaw them first.
- Poach cherries. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the cherries for about 5 minutes, until they’re soft and juicy. Remove the pan from the heat and let the cherries cool completely in the syrup.
- Drain, remove pits, chop. Once cool, drain the cherries, remove the pits, and chop them into small ¼-inch pieces. Refrigerate until ready to use. The syrup can be saved to drizzle over ice cream, swirl into club soda, or add to lemonade which calls for a simple syrup (that’s our favorite approach).
- Begin ice cream base. In a medium saucepan, combine half of the sugar, heavy cream, whole milk, and salt. Heat the mixture over medium-high heat until it’s just about to simmer, then reduce the heat to medium.
- Whisk eggs and sugar. Meanwhile, in a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is light and slightly thickened.
- Temper eggs. To avoid scrambling the eggs, slowly whisk in 1 cup of the hot cream mixture into the egg yolks. Once combined, pour the egg mixture back into the saucepan with the rest of the cream. Cook the mixture over medium heat, stirring constantly, until it reaches 175°F and is thick enough to coat the back of a spoon.
- Chill and Churn. Remove the mixture from the heat and allow it to cool completely. Stir in the vanilla extract, then cover and refrigerate until thoroughly chilled. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add the chopped cherries and allow them to mix in evenly.
- Freeze and Serve. Transfer the ice cream to an airtight container, cover with plastic wrap, and freeze for at least 4 hours, or until firm. When ready to serve, use an ice cream scoop to dish out this creamy, cherry-filled delight. Enjoy!
Absolutely! If fresh cherries aren’t in season or you just don’t have them on hand, frozen dark sweet cherries work just as well. You don’t even need to thaw them first before poaching.
Well, yes? Sort of. If you don’t have an ice cream maker, pour the chilled ice cream base into a shallow dish and freeze. Stir every 30 minutes until the mixture is thick and creamy. This helps break up the ice crystals, though the texture might be slightly less smooth.
Store your black cherry ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. There are special ice cream containers that work great, but I actually usually just use my loaf pans since we always eat the ice cream right away.
Homemade ice cream is best enjoyed within two weeks and should be eaten within one month as it doesn’t contain preservatives.
Definitely! Chocolate chips, nuts, or even a swirl of cooled hot fudge can be added during the last minute of churning, or folded in after churning before freezing.
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.
What to Serve with Black Cherry Ice Cream
Black cherry ice cream pairs wonderfully with a slice of chocolate cake or vanilla cake or even a warm berry, apple, or cherry pie. For a lighter option, try serving it alongside a simple sugar cookie or wafer cookies. If you’re feeling indulgent, top it with whipped cream and a drizzle of dark chocolate syrup.
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.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Black Cherry Ice Cream Recipe
Equipment
- Cuisinart 2-Quart Ice Cream Maker
Ingredients123
For the cherries
- ▢ 2 ¼ cups granulated sugar
- ▢ 1 ½ cups water
- ▢ 2 cups dark sweet cherries
For the base
- ▢ ¾ cup granulated sugar
- ▢ 1 ½ cups heavy cream
- ▢ 1 ½ cups whole milk
- ▢ ¼ teaspoon kosher salt
- ▢ 5 large egg yolks
- ▢ 1 teaspoon pure vanilla extract
Instructions
Cherries
- In a small saucepan, bring the sugar, water and cherries to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook until the cherries are soft, about 5 minutes, then remove from the heat and let the cherries cool completely in the syrup. 2 ¼ cups granulated sugar, 1 ½ cups water, 2 cups dark sweet cherries
- When cool, drain the cherries and squeeze out the pits, then chop the cherries into small ¼-inch pieces and refrigerate until ready to add to the churned ice cream. The syrup can be saved to drizzle over ice cream, swirl into club soda, or add to lemonade where it calls for a simple syrup.
Base
- Heat half of the sugar with the cream, milk, and salt in a saucepan over medium-high heat until the mixture approaches a bare simmer, then reduce the heat to medium. ¾ cup granulated sugar, 1 ½ cups heavy cream, 1 ½ cups whole milk, ¼ teaspoon kosher salt
- Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until light. When the cream mixture is hot, temper the eggs by whisking 1 cup of the hot liquid into the egg yolks, then add this to the rest of the hot cream mixture in the saucepan. 5 large egg yolks
- Cook, continuing to stir, just until the mixture reaches 175°F on a candy thermometer (affiliate link) and is thick enough to coat the back of the spatula or wooden spoon and holds a clear line when you run a finger along the back of the utensil.
- Chill completely before adding the vanilla, then churning the ice cream according to your ice cream maker’s instructions. Add the chopped cherries in the last minute of churning or fold in using a spatula once the ice cream has churned. 1 teaspoon pure vanilla extract
- Transfer to a container and freeze for 4 hours until frozen hard.
Notes
- Storage: Keep the ice cream in an airtight container in the freezer for up to one month, although it tastes best eaten within the first 2 weeks. Let the ice cream soften at room temperature for a few minutes before serving. Freeze in a shallow dish for quicker freezing and easier scooping.
- This recipe was adapted from the Bi-Rite Creamery cookbook Sweet Cream and Sugar Cones.
Nutrition
More Ice Cream Recipes You’ll Love
- Homemade Chocolate Ice Cream
- No-Churn Easiest Vanilla Ice Cream
- Pineapple Ice Cream
- Strawberry Cheesecake Ice Cream
- Nutella Swirl Ice Cream
- Coconut Macadamia Nut Ice Cream
- Butter Pecan Ice Cream
- Peanut Butter Ice Cream Topping
Black Cherry Ice Cream Recipe
Equipment
- Cuisinart 2-Quart Ice Cream Maker
Ingredients
For the cherries
- 2 ¼ cups granulated sugar
- 1 ½ cups water
- 2 cups dark sweet cherries
For the base
- ¾ cup granulated sugar
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¼ teaspoon kosher salt
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
Cherries
- In a small saucepan, bring the sugar, water and cherries to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook until the cherries are soft, about 5 minutes, then remove from the heat and let the cherries cool completely in the syrup. 2 ¼ cups granulated sugar, 1 ½ cups water, 2 cups dark sweet cherries
- When cool, drain the cherries and squeeze out the pits, then chop the cherries into small ¼-inch pieces and refrigerate until ready to add to the churned ice cream. The syrup can be saved to drizzle over ice cream, swirl into club soda, or add to lemonade where it calls for a simple syrup.
Base
- Heat half of the sugar with the cream, milk, and salt in a saucepan over medium-high heat until the mixture approaches a bare simmer, then reduce the heat to medium. ¾ cup granulated sugar, 1 ½ cups heavy cream, 1 ½ cups whole milk, ¼ teaspoon kosher salt
- Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar until light. When the cream mixture is hot, temper the eggs by whisking 1 cup of the hot liquid into the egg yolks, then add this to the rest of the hot cream mixture in the saucepan. 5 large egg yolks
- Cook, continuing to stir, just until the mixture reaches 175°F on a candy thermometer and is thick enough to coat the back of the spatula or wooden spoon and holds a clear line when you run a finger along the back of the utensil.
- Chill completely before adding the vanilla, then churning the ice cream according to your ice cream maker’s instructions. Add the chopped cherries in the last minute of churning or fold in using a spatula once the ice cream has churned. 1 teaspoon pure vanilla extract
- Transfer to a container and freeze for 4 hours until frozen hard.
Notes
- Storage: Keep the ice cream in an airtight container in the freezer for up to one month, although it tastes best eaten within the first 2 weeks. Let the ice cream soften at room temperature for a few minutes before serving. Freeze in a shallow dish for quicker freezing and easier scooping.
- This recipe was adapted from the Bi-Rite Creamery cookbook Sweet Cream and Sugar Cones.
Nutrition
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