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Cherry Vanilla Ice Cream is the ultimate summer cool-down for anyone who loves the bright flavor of cherries with creamy vanilla. The experience of swirling in a rich cherry sauce and chocolate chunks makes every scoop an adventure. This is my go-to treat during cherry season and it never lasts long in the freezer because everyone in my house wants seconds.
I still remember the excitement in my kids’ eyes the first time I layered in the cherry swirls and chocolate. Watching them sneak extra bites straight from the container made this ice cream an instant summer tradition in our house.
Ingredients
- Fresh cherries: make the filling sweet and slightly tart so choose plump and deeply colored fruit for the best flavor
- Water: helps just enough to cook the cherries evenly
- Granulated sugar: balances the tartness of cherries and sweetens the ice cream base
- Cornstarch: thickens the cherry sauce creating those beautiful ribbons
- Heavy whipping cream: is the main base for smooth and creamy texture so always use good quality
- Whole milk: ensures the ice cream is rich but not overly heavy
- Vanilla extract: is best when pure and brings out the fruitiness of the cherries
- Coarse sea salt: brightens the overall taste while balancing sweet notes
- Chocolate chunks: add satisfying bites throughout the ice cream so pick a variety you love to eat out of hand
Step-by-Step Instructions
- Make the Cherry Filling:
- Stir cherries with water sugar and cornstarch in a saucepan over medium heat for about eight to ten minutes The mixture should bubble and thicken a little to coat a spoon with glossy richness
- Cool the Filling:
- Transfer your cherry sauce to a bowl and let cool at room temperature for at least an hour Place it in the fridge for faster chilling which helps keep the ice cream base cold
- Mix the Ice Cream Base:
- Whisk together the heavy cream whole milk sugar vanilla and a pinch of sea salt in a large bowl Whisk until the sugar is fully dissolved so the texture stays silky after churning
- Churn the Ice Cream:
- Pour your well-mixed base into the ice cream maker following the machine’s directions Let it churn for about twenty to thirty minutes Keep an eye as it starts to thicken
- Add Chocolate Chunks:
- When your ice cream is about the texture of soft serve gently add chocolate chunks while the machine is running so they blend in evenly and do not sink
- Layer with Cherry Filling:
- Spoon about one third of the churned vanilla ice cream into your freezer container Dot with swirls of chilled cherry filling Repeat in two more layers so each scoop has a bit of everything
- Freeze Until Firm:
- Press a piece of wax paper onto the surface to prevent ice crystals then cover tightly with a lid or plastic wrap Freeze at least two to three hours until set and scoopable
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One of my favorite parts of this recipe is the homemade cherry sauce It is just as fun to steal a spoonful from the jar as it is to swirl through ice cream I grew up picking cherries with my grandmother and making this always reminds me of those wonderful summer afternoons
Storage Tips
Store extra ice cream in an airtight container to prevent freezer burn Always place a piece of parchment or wax paper right on the surface before sealing This helps keep the texture creamy and smooth Enjoy within the first couple of weeks for peak freshness
Ingredient Substitutions
If you don’t have fresh cherries frozen ones are a great swap Just defrost and drain them a bit before cooking Out of chocolate chunks Try chopped dark chocolate or even white chocolate for a twist You can use half and half in place of milk and cream if needed but your ice cream will be a little lighter
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Serving Suggestions
Scoop into bowls and top with extra cherry filling or a sprinkle of grated chocolate A crispy waffle cone makes this classic even more fun For a sundae drizzle with homemade chocolate syrup or add fresh cherries on top
Cherry Vanilla Ice Cream Memory
This recipe is inspired by old-fashioned soda shops where cherry vanilla was always a crowd favorite Every time I scoop it for friends they smile and tell me it tastes just like something from a beloved childhood trip
Recipe FAQs
- → How do I keep the ice cream creamy?
Whisk the cream and milk mixture until the sugar dissolves, and follow proper churning and freezing steps. Use whole milk and heavy cream for best texture.
- → Can I use frozen cherries?
Yes, frozen cherries work well. Thaw and drain before cooking for the filling to avoid adding excess moisture.
- → What is the best way to add chocolate chunks?
Add the chocolate chunks toward the end of the churning process to ensure even distribution without melting.
- → Do I need an ice cream maker?
An ice cream maker churns the mixture for a smoother texture, but manual methods like freezing and stirring are possible if needed.
- → How should I store homemade ice cream?
Store it in an airtight container in the freezer with a layer of wax paper on top to prevent ice crystals and maintain freshness.