This homemade cherry vanilla ice cream is a sweet treat that’s perfect for summer! Creamy ice cream combined with fresh cherries makes every bite a fruity delight.
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream its rich texture. If you want a lighter version, you can use half-and-half, but the creaminess will be less. I’ve used a mix of heavy cream and coconut cream for a dairy-free option, which also adds a subtle flavor.
Whole Milk: Whole milk is important for creaminess. If you’re looking for a lower-calorie substitute, consider using almond or oat milk, but again, the texture may differ slightly.
Granulated Sugar: Regular sugar sweetens and helps with the ice-cream texture. If you’re avoiding sugar, you can use a sugar substitute like stevia or monk fruit. Just keep in mind that the flavor might be a bit different.
Pure Vanilla Extract: Vanilla enhances the overall flavor of the ice cream. I highly recommend using pure vanilla instead of imitation for better taste. You could substitute with vanilla bean paste for a more intense flavor.
Cherries: Fresh cherries are great, but frozen ones work just as well. If cherries aren’t available, you can try this with other fruits like strawberries or blueberries. Just adjust the amount of sugar depending on the fruit’s sweetness.
How Do I Get the Best Texture When Churning Ice Cream?
The churning phase is crucial for getting smooth, creamy ice cream. Here’s how to do it right:
- Ensure your mixture is very cold before churning; refrigerate for at least an hour. This helps to form ice cream quickly.
- When pouring into the ice cream maker, don’t overfill it. Leave some space for the mixture to expand as it churns.
- Churn according to your ice cream maker instructions. Usually, 20-25 minutes is good for a soft-serve consistency.
- Add your cherries and preserves in the last 5 minutes of churning. This way, you get that lovely swirled look.
If you’re facing texture issues with icy ice cream, consider adding a tablespoon of vodka or corn syrup. Both help prevent ice crystals from forming!
How to Make Homemade Cherry Vanilla Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
- 1/2 cup cherry preserves or jam
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious homemade cherry vanilla ice cream takes about 10 minutes to prep, followed by 1 hour of chilling in the fridge, 20-25 minutes of churning, and then at least 4 hours of freezing. Overall, you should plan on around 5 hours and 30 minutes, including all stages, before you can enjoy your tasty treat!
Step-by-Step Instructions:
1. Mixing the Base:
Start by grabbing a large mixing bowl. In it, whisk together the heavy cream, whole milk, granulated sugar, pure vanilla extract, and salt. Keep whisking until the sugar is completely dissolved, and everything is well combined.
2. Chill the Mixture:
Once your mixture is ready, cover the bowl with plastic wrap or a lid and pop it into the refrigerator. Let it chill for at least 1 hour, or until it’s nice and cold. This step is important for a creamy texture!
3. Churning the Ice Cream:
After the mixture is chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions and churn it for about 20-25 minutes, until it reaches a soft-serve consistency. It’s so exciting as it starts to look like ice cream!
4. Add the Good Stuff:
In the last 5 minutes of churning, toss in the halved cherries and swirl in the cherry preserves. The ribbons of cherry jam will create a beautiful marbled effect in your ice cream. It’s going to taste amazing!
5. Freeze the Ice Cream:
Now it’s time to transfer your ice cream to an airtight container. Make sure to spread it evenly. Seal it up and place it in the freezer for at least 4 hours, or until it’s firm. This will ensure it can be scooped easily later on.
6. Serve and Enjoy:
When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften. Then scoop it into bowls and enjoy your homemade cherry vanilla ice cream! It’s a perfect treat for a warm day!
Can I Use Different Types of Milk?
Absolutely! If you want a lighter version, you can substitute half-and-half for the heavy cream or try almond milk for a dairy-free option. Just keep in mind that using a non-dairy milk may slightly affect the creaminess of the ice cream.
Can I Use Dried Cherries Instead of Fresh or Frozen?
Yes, dried cherries can be used, but they will provide a different texture and flavor. Soak them in warm water or cherry juice for about 30 minutes to help rehydrate before adding them to the mixture during the churning process for the best results!
How to Store Homemade Ice Cream?
Store your homemade ice cream in an airtight container in the freezer for up to 2 months. To prevent ice crystals from forming, place a piece of parchment paper directly on the surface of the ice cream before sealing the container.
Can I Omit the Sugar or Use a Sugar Substitute?
You can use a sugar substitute like stevia or erythritol if you want a lower-sugar option. Just check the conversion ratio on the package to get the sweetness level right. Remember, omitting sugar entirely might alter the texture, as sugar helps keep the ice cream smooth and prevents it from freezing too hard.
