Cherry Vanilla Ice Cream

If you’re looking for a quick and easy dessert, this Cherry Vanilla Ice Cream is the perfect recipe for you. Made with just four ingredients, it’s rich, delicious, and doesn’t require an ice cream maker. Plus, it’s the perfect balance of sweet and tart flavors.

Whether you’re hosting a summer barbecue or simply looking for a refreshing dessert, this quick and easy homemade Cherry Vanilla Ice Cream is sure to please. So, give it a try and let us know what you think!

This ice cream is sweet (but not overly sweet), tart, and has the perfect creamy texture. You will love that it’s made with natural ingredients, and contains no preservatives. Once you try it, you will never want to buy store-bought ice cream again. Plus, you don’t need an ice cream maker or any fancy appliances to make this.

Why You’ll Love This Recipe

1. Simple Ingredients – You only need simple 4 ingredients to make this ice cream, and they’re all-natural (no weird mixes are needed!), and can be easily found in any supermarket.
2. Egg Free – Unlike most ice cream recipes, this recipe does not call for egg yolks which makes it allergy-friendly.
3. No Ice Cream Machine Needed – All you need is a mixer to whip up the cream and it’s ready to go in the freezer.

The Ingredients

Here’s what you need to make this easy cherry vanilla ice cream:

Complete list of ingredients and amounts can be found in the recipe card below.

• Cherries: I used frozen pitted cherries, they’re easy to find and much easier to use than fresh cherries (no pitting required!). Plus, they’re cheaper. You can substitute with canned drained cherries if you prefer.
• Heavy Cream: Use chilled heavy whipping cream (it’s labeled as double cream in the UK). Do not try and substitute with milk or half and half as it won’t work.
• Condensed Milk: One 14-ounce (400g) can of sweetened condensed milk is what you need here. I use Nestle or Eagle brand.
• Vanilla: Avoid imitation vanilla, and use the best pure vanilla extract that you can find. It makes a big difference!
• Lemon Juice (optional): Use 1 tablespoon of fresh lemon juice, this will help bring out the flavor of the cherries.

How To Make Cherry Vanilla Ice Cream

1. In a food processor, blend the cherries until they’re minced but not too pureed. They need to have some texture. Set aside.
2. In a chilled bowl of a stand mixer, whip the heavy cream at medium-high speed until stiff peaks form (be careful not to overmix).
3. Fold in condensed milk, vanilla extract, and lemon juice into the whipped cream. You can also mix in the condensed milk and vanilla extract if added carefully right before fully whipping the heavy cream.
4. Pour a third of the whipped cream into a loaf pan or any square or rectangular pan.

1. In a separate bowl, combine a third of the whipped cream with most of the blended cherries (leaving about ¼ cup aside). Add this mixture on top of the vanilla whipped cream in the loaf pan.
2. Then add top with the remaining vanilla whipped cream. And randomly spoon the blended cherries on top, then using a chop stick or a spoon swirl everything to create a ripple effect.
3. Cover with plastic wrap and freeze for at least 4 hours or preferably overnight. Take out of the freezer 15-20 minutes before serving.

Recipe Tips

• Have Fun with Flavorings! You can add crushed cookies, chocolate shavings, or chocolate chips to your ice cream before freezing. Swirls of cherry jam is also a great idea.
• You Can Use Canned Cherries. I used frozen cherries here, but canned cherries are also great. They are easy to find, cheap, and taste great. Do not mix up canned cherries with canned cherry pie filling though!

Storing Tips

Store the ice cream in the freezer right in a loaf pan for up to 2 months for maximum freshness. To prevent ice from forming, tightly wrap the top of the ice cream with plastic wrap so it adheres to the top.

FAQs

Your friends and family will love this ice cream! Come back and let me know how yours came out, and be sure to Pin this recipe to make again.