Cherry Vanilla Ice Cream
Cherry vanilla ice cream is so much better homemade! We use real cherries, creamy vanilla custard, and add more cherries at the end. This is seriously good ice cream.
I’ve been making this cherry vanilla ice cream for years, and it’s one of my absolute favorites. It starts with a rich vanilla custard made with heavy cream, whole milk, egg yolks, and sugar. Then I use dark sweet cherries to give it real cherry flavor. It’s silky, smooth, and perfectly sweet.
We serve it in sundae dishes with a drizzle of hot fudge or a dollop of marshmallow fluff on top. The custard is very similar to my homemade vanilla ice cream. In fact, I use the same vanilla custard for this recipe. So if you’ve made that one, you already have an idea of how this one will turn out. One batch makes about 8 half-cup scoops, so there’s plenty for sharing.
About this Ice Cream Before You Start
My Tips for Creamy Cherry Vanilla Ice Cream
Get the ice cream maker ready a day early. We use a Cuisinart with a freezer bowl, and the bowl needs to freeze for at least 24 hours. A compressor-style machine doesn’t need any freezing ahead.
Keep the chopped cherries small. Fruit freezes much harder than ice cream does, so big pieces turn into icy little chunks. Small pieces stay easy to bite into straight from the freezer.
Freeze overnight. The ice cream comes out of the machine about as soft as soft serve. Ours took 4 to 6 hours in the freezer to firm up, and overnight is even better to make sure it’s completely set.
Common Ice Cream Questions
Can I add other mix-ins?
Yes! Dark chocolate chunks and chopped pecans are two of our favorites in homemade ice cream, and both go great with cherries. Add them with the chopped cherries at the end of churning.
Can I use maraschino cherries?
Yes, absolutely! You may not need quite as many since they’re very sweet. They will absolutely work in this recipe.
How to Make Cherry Vanilla Ice Cream
- Start by chopping the cherries and dividing them in half. Then add the heavy cream, milk, egg yolks, sugar, and vanilla to a medium saucepan and whisk to break up the yolks. I add everything to the pan cold, so we’re not messing with tempering the eggs.
- Cook the custard over low-medium heat and keep stirring the whole time. After 8 to 10 minutes, you’ll see steam rising, and it will thicken just slightly. It’s ready when it coats the back of a spoon and a line drawn with your finger stays put. I recommend keeping the heat low because egg yolks scramble fast, and a custard that boils turns grainy. So don’t let it boil!
- Pour the custard through a fine mesh strainer to catch any cooked egg bits, then press plastic wrap right on the surface so it doesn’t form a skin. Chill it for about 2 hours, until it’s completely cold.
- Pour the cold custard and half of the cherries in a blender then blend until smooth. Next, pour the mixture into your ice cream maker and churn until it reaches a soft set. Add the rest of the chopped cherries and continue to churn just until they’re mixed in. Spoon it into a freezer-safe container, cover with plastic wrap and foil or a lid, and freeze until firm.
Storing Homemade Ice Cream
Keep the ice cream in an airtight, freezer-safe container for 2 to 3 weeks. Press a piece of plastic wrap right against the top before you put the lid on. It helps keep ice crystals from forming.
Homemade ice cream freezes firmer than store-bought. Let it sit on the counter for about 5 to 10 minutes before scooping.
More Homemade Ice Cream and Cherry Desserts
Love homemade ice cream? Try my brown sugar peach ice cream in the summer, or my homemade coffee ice cream and Kahlua ice cream for coffee lovers.
Strawberry ice cream and strawberry cream popsicles are a couple more of our favorite cold treats. And for a warm cherry dessert to serve with this ice cream, make my dark cherry pie or fresh cherry crisp.
How to Video
Ingredients
- 2 cups pitted cherries, fresh or frozen
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
💌 Don’t forget to save this recipe!
Instructions
- This recipe requires an ice cream maker. Follow the manufacturer’s instructions to get it ready ahead of time. Most freezer bowls need to freeze for at least 24 hours.
- Roughly chop the cherries, divide them in half, and set them aside.2 cups pitted cherries
- Combine the heavy cream, milk, egg yolks, sugar, and vanilla in a medium saucepan.2 cups heavy cream1 cup whole milk5 egg yolks1 cup granulated sugar1 tablespoon vanilla extract
- Cook over low-medium heat, stirring constantly, until steam begins to rise. Keep cooking and stirring for 8 to 10 minutes, until the custard thickens slightly and lightly coats the back of a spoon. Don’t let it boil.
- Pour the custard through a fine mesh strainer into a bowl. Press plastic wrap directly against the surface to keep a skin from forming. Refrigerate until completely cold, about 2 hours.
- After the custard is cold, pour it into a blender with half of the chopped cherries. Blend until smooth.
- Pour the blended cherry custard into the ice cream maker and churn according to the manufacturer’s instructions until it reaches the soft set stage.
- Add the remaining chopped cherries and churn until they’re mixed in and the ice cream has begun to set.
- Transfer the ice cream to a freezer-safe container and freeze until firm, 4 to 6 hours or overnight. Serve cold.
Notes
- Ice cream maker: Freeze a freezer-bowl machine for at least 24 hours before you start. A compressor-style machine doesn’t need to be frozen ahead.
- Cherries: Frozen cherries are easier to chop once they’ve thawed a bit. Drain off the juice before chopping. We use dark sweet cherries from the freezer section of the grocery store.
- Freezing time: The time depends on how firm the ice cream is when it comes out of the machine. Freezing overnight gives you the firmest texture.
- Storage: Store the ice cream in an airtight container in the freezer for 2 to 3 weeks. Press plastic wrap against the surface before adding the lid. Let it sit on the counter for 5 to 10 minutes before scooping.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of ice cream. Actual calories will vary.