Craving a sweet treat? This no-churn Vanilla Cherry Ice Cream is packed with juicy fresh cherries and smooth vanilla flavour— it’s kid approved and perfect for a hot summer day!
I just had my whole entire family visiting me out here on the West Coast. Well, my twin sister moved here pretty much back in January when she came for a visit and then decided not to leave (I don’t blame her). So, our parents and our older sister and her family (including the cutest little niece and nephew on the planet) came to visit us. It was everybody’s second time (but first all together) in the 4 years that I’ve lived here and we had an absolute ball of a time.
Of course, you know me, I had to go all out with the menu. Being that it was the hottest week of the year so far and that I was hosting 9+ people in my house (which I just found out has air con after 4 years of living here…yeah, that’s a story for another day…), I really kicked it into high gear with the homemade Summer treats. And let me tell you, no one (especially not my 4 year old niece!) was complaining.
I had the freezer stocked up and ready to go with these healthy Greek yogurt fruit popsicles, this homemade coffee ice cream, and of course, this vanilla cherry ice cream featuring fresh and juicy BC cherries (there’s just something that hits different about the fruit around here, OK?!) This homemade no-churn ice cream is a crowd pleaser and will leave people in disbelief that you actually made it all on your own!
After a week packed with laughs, good food, and unforgettable moments with my crew, there’s no better way to cap off than with a couple of scoops of homemade vanilla cherry ice cream. It’s the perfect blend of creamy and fruity and like the actual cherry on top of a hot Summer day. Eat it in cups, cones, or get crazy and eat it straight from the container with a spoon (no shame!). Afterall, this is YOUR ice cream parlour, baby.
INGREDIENTS YOU’LL NEED TO MAKE VANILLA ICE CREAM WITH CHERRIES
It may come as a bit of a shock to you, but making ice cream from scratch yourself at home WITH NO ICE CREAM MAKER is surprisingly easy! This vanilla cherry ice cream tastes just like something you’d get at the ice cream shop down the street and you only need 7 of the simplest ingredients to get started. Let’s discuss each one in a little bit more detail down below:
- Heavy Cream: The key to a rich and creamy ice cream base. It has a high fat content, which helps create a smooth, luscious texture. When whipped, it incorporates air, making the ice cream light and fluffy. Go for heavy cream that is at least 33% fat for best results.
- Whole Milk: Balances the creaminess with a bit of lightness, ensuring the ice cream isn’t too dense. The fat in whole milk also helps achieve a creamy consistency without being overly rich.
- Granulated Sugar: Not only sweetens the ice cream but also plays a crucial role in its texture. It lowers the freezing point of the mixture, preventing it from becoming too hard and icy.
- Cherries: Fresh or frozen cherries add a burst of fruity flavour and vibrant colour to the ice cream. Cooking the cherries with lemon juice helps to release their natural juices and intensifies their sweetness, making them the star of this homemade no-churn ice cream.
- Lemon Juice: Enhances the natural sweetness of the cherries and adds a subtle tanginess. It also helps to balance the richness of the cream and milk.
- Vanilla Extract: Infuses the ice cream with a warm, aromatic flavour that complements the cherries perfectly. It adds depth and a comforting familiarity to the ice cream.
- Salt: A small pinch of salt is essential to bring out all the flavours in the ice cream. It enhances the sweetness and balances the overall taste, making each bite more satisfying. A little bit of salt goes a long way in this recipe!
HOW TO MAKE VANILLA CHERRY ICE CREAM WITHOUT AN ICE CREAM MAKER (KEY TIPS)
You can find full instructions for how to make this cherry vanilla ice cream in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, good quality ingredients. Ensure your heavy cream, milk, and cherries are fresh. Fresh ingredients will significantly enhance the flavour and texture of your ice cream.
- Properly cook the cherries. When cooking the cherries with lemon juice, make sure they soften and release their juices completely. This step is crucial for a rich cherry flavour throughout the ice cream.
- Allow the cooked cherry mixture to cool before adding it to the cream base. Adding hot cherries can affect the texture of the ice cream base and lead to uneven freezing.
- Dissolve the sugar. Whisk the sugar into the cream and milk mixture until it’s completely dissolved. This ensures a smooth texture without any graininess.
- Freeze in a shallow container. Using a shallow container, like a loaf pan, helps the mixture freeze more quickly and evenly. Cover it tightly to prevent ice crystals from forming.
- Stir frequently. For the first few hours, stir the mixture every 30-45 minutes. This breaks up ice crystals and helps achieve a creamy, smooth texture without an ice cream maker.
- Be patient. Homemade ice cream without an ice cream maker takes time to freeze properly. Be patient and allow it to set completely for the best texture. This usually takes at least 6 hours but I recommend freezing your homemade cherry vanilla ice cream overnight for best results.
- Let the ice cream sit at room temperature for a few minutes before scooping. This makes it easier to serve and enhances the creamy texture.
- Experiment with mix-ins. Feel free to add chocolate chips, nuts, or swirl in some chocolate or caramel sauce during the final stirring stages or just before serving for added texture and flavour.
FREQUENTLY ASKED QUESTIONS
Both sweet cherries (like Bing or Rainier) and tart cherries (like Montmorency) can be used in ice cream. Sweet cherries add natural sweetness, while tart cherries provide a tangy contrast. For this vanilla cherry ice cream recipe, you can use whichever kind of cherry you prefer (fresh or frozen!)
To keep cherries from freezing solid in ice cream, cook the cherries with lemon juice to soften them and release their juices. Mix the cooked cherries with sugar, which helps lower the freezing point, preventing the cherries from becoming too hard. Let the cherry mixture cool completely before adding it to the ice cream base. This process ensures the cherries remain pleasantly soft in the frozen ice cream.
To store homemade vanilla cherry ice cream, transfer it into an airtight container. Place plastic wrap directly on the surface of the ice cream before sealing the container with its lid. Keep it in the coldest part of your freezer to maintain its creamy texture and prevent ice crystals from forming.
LOVE THIS RECIPE? TRY MY HOMEMADE NO CHURN COFFEE ICE CREAM NEXT!
MORE FAMILY APPROVED SWEET TREATS
DECADENT CHOCOLATE BROWNIES (PALEO)
CHOCOLATE COVERED PEANUT BUTTER BALLS
LOVE THIS RECIPE? PIN IT FOR LATER!
VANILLA CHERRY ICE CREAM
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1.5 cups Fresh or Frozen Cherries pitted and halved
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
- In a small saucepan, combine the cherries and lemon juice. Cook over medium heat, stirring occasionally, until the cherries are soft and start to release their juices, about 10-15 minutes. Let the mixture cool, then blend it slightly, leaving some chunks for texture. Set aside.
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- Gently fold the cherry mixture into the cream mixture until well combined.
- Pour the mixture into a large, shallow dish or a loaf pan. Cover with plastic wrap or aluminum foil and place in the freezer. After 45 minutes, remove the mixture from the freezer and stir it vigorously with a fork or whisk to break up any ice crystals that have formed. Return to the freezer. Repeat this stirring process every 30 minutes for about 2-3 hours, or until the ice cream is firm and creamy.
- Once the ice cream has reached the desired consistency, let it freeze for an additional hour or until fully set. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
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