cherry ice cream

This cherry ice cream is a delicious mix of sweet creaminess and fruity flavor. Delicious and refreshing.

Cherry ice cream (no churn)

oz cherries (225 grams)

heavy cream (160 milliliters double cream)

sweetened condensed milk (120 milliliters)

Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).

Separately, whip the cream until it forms medium-firm peaks.

Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.

Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).

Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.

https://embed.mediavine.com/videos/rkjewrbdle0cbwq5bbcz

This cherry ice cream is easy to make and packed with wonderfully bright cherry flavor. It uses a simple no churn method that results in a wonderful balance of sweetness, creaminess and fruitiness. In other words, definitely one to add to your list for cherry season.

This balsamic cherry goat cheese ice cream is the perfect treat to take you from spring until summer.

Balsamic Cherry Goat Cheese Ice Cream

cherries, pitted

vinegar,

water

sugar

heavy cream

milk

salt

goat cheese

cherry compote

In a small saucepan, combine sugar and water and bring to a simmer over low heat, stirring until sugar is dissolved.

Add the balsamic vinegar and cook for another 2 minutes.

Add the cherries and let them simmer just until they are slightly soft, about 10 minutes.

Transfer the compote to a sterilized glass jar and let it cool to room temperature.  The compote will keep in the fridge for about 7 days.

Balsamic Cherry Compote

In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.

In a heavy non-reactive saucepan, combine cream, milk, salt and ¼ cup sugar.

Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer).  Reduce the heat to low.

Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 12-15 minutes.

Strain the base through a fine-mesh strainer into a clean container.

Add goat cheese and whisk until smooth.

Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.

Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions until you get soft serve consistency. Fold in cherry compote.

Spin for another 5 minutes until creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

When ready to serve, scoop ice cream into bowls. Top with extra compote.

Ice Cream

This creamy Cherry Coconut Ice Cream is a deliciously rich and creamy blend of coconut cream and cherries. It will be your new summer favorite.

Cherry Coconut Ice Cream

coconut cream

organic cane sugar

cherries pitted, chopped in pieces, and divided

vanilla extract

almond extract

Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the mixture into your ice cream maker. Follow your ice cream maker’s instructions for freezing. Add the remaining 1/2 cup of chopped cherries to the ice cream maker at the final stage when the ice cream is firm enough.

It is ready to serve as a soft serve ice cream, or you can place it in a parchment lined baking pan and freeze until firm for later.

Ice cream maker method:

Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the ice cream mixture into a baking pan lined with parchment paper and place it in the freezer. Stir the ice cream mixture every 30 minutes until it is firm but not fully frozen.

Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.

To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.

No-churn method:

Thar sounds like an interesting flavor to try out and it looks delicious too

We love to make ice creams at home and we did a few but never done this before. I will add it to the list. Thank you for sharing!

Oh my, this ice cream recipe looks incredibly delicious and super yummy! The addition of coconut to this ice cream dish will boost its flavor and taste! I'll definitely make this at home!

the ice cream sure looks pretty. thanks for letting us know about difference between coconut cream and coconut milk.

Awesome instructions on how to make the cherry coconut ice cream. This sounds like the perfect treat for a hot summer day! Can't wait to try it!

This Cherry Coconut Ice Cream recipe looks absolutely delicious! I appreciate how you provide clear instructions and the combination of cherries and coconut sounds like a delightful flavor pairing. I can't wait to give it a try!

This is the perfect recipe that Ive been looking for. Thank you! I hope I can successfully make it

Dear Michelle I Love coconut thank you for sharing this

Michelle recommends Thai kitchen unsweetened coconut milk.

Hi Michelle, Can you please recommend a good coconut cream? I have been using the Goya brand but I just discovered that it has sugar in it and therefore makes the ice cream a little too sweet.

Thanks so much

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