Creamy Vanilla Cherry Ice Cream

The other afternoon, I found myself staring at a jar of bright red cherries in my pantry, and suddenly I craved something cold and creamy.

That’s when I decided to whip up my vanilla cherry ice cream, a recipe that brings together smooth vanilla custard and bursts of sweet cherry goodness.

What Makes My Vanilla Cherry Ice Cream So Good

This vanilla cherry ice cream has become my go-to summer treat because it strikes the perfect balance between rich vanilla and tart-sweet cherries.

You’ll love how the creamy base melts on your tongue while the cherry pieces add delightful texture. It’s simple enough for beginners but impressive enough for special occasions.

If you’re craving more fruity ice cream adventures, you might enjoy my vanilla ice cream with grilled peaches or try something different with my easy no-churn cherry chocolate ice cream.

What You’ll Need to Make This Vanilla Cherry Ice Cream

Here’s everything I gather before starting my vanilla cherry ice cream:

• 2¼ cups heavy whipping cream – This creates the rich, silky base
• 1 cup whole milk – Balances the richness perfectly
• ⅔ cup granulated sugar (divided: ½ cup + 2 tablespoons)
• 3 tablespoons pure honey – Keeps the texture smooth and prevents ice crystals
• 1½ tablespoons vanilla extract – Use the good stuff here; it really matters
• ⅓ teaspoon fine sea salt – Just enough to enhance all the flavors
• 1 (14.5 oz) can cherries, drained and chopped – Look for cherries in juice, not pie filling

My notes: I always use heavy cream with at least 35% fat content. For the cherries, sweet varieties work beautifully, but if you prefer a bit more tang, tart cherries are wonderful too.

Fresh cherries work great when they’re in season, just pit them and toss with sugar an hour before using.

How I Make This Vanilla Cherry Ice Cream

Step 1: Make sure your ice cream maker bowl has been frozen for at least 24 hours. I keep mine in the freezer always, so I’m ready whenever inspiration strikes.

Step 2: In a large mixing bowl, whisk together the heavy cream, whole milk, ½ cup sugar, honey, vanilla extract, and salt. I whisk until everything dissolves completely—about 2 minutes of good whisking does it.

Step 3: In a smaller bowl, gently toss your chopped cherries with the remaining 2 tablespoons of sugar. This draws out their natural juices and creates lovely cherry syrup. Set this aside while you churn.

Step 4: Pour your cream mixture into the frozen ice cream maker bowl. Churn according to your machine’s directions—mine takes about 22 minutes until it reaches that perfect soft-serve consistency.

Step 5: During the final 3 minutes of churning, add about two-thirds of your sugared cherries. Let the machine work them in evenly.

Step 6: Transfer the vanilla cherry ice cream to a freezer-safe container. I like using a shallow metal pan for quicker freezing. Gently swirl in the remaining cherries—don’t overmix, just create pretty ribbons.

Step 7: Press plastic wrap directly onto the surface to prevent ice crystals, then freeze for at least 5 hours until firm.

Step 8: Before serving, let the ice cream soften at room temperature for about 8 minutes. This makes scooping so much easier.

My Tips for Getting This Cherry Ice Cream Just Right

Start with everything cold, your cream mixture should be chilled before churning if possible. I learned this tip from years of making ice cream: warm ingredients create grainy texture.

When chopping cherries, aim for pieces about the size of your pinky nail. Too large and they become icy chunks; too small and they disappear.

The honey in this vanilla cherry ice cream isn’t just for sweetness,it’s my secret weapon against rock-hard frozen dessert.

Can I use frozen cherries instead of canned?

Thaw them completely first, then drain well and chop. You might need an extra tablespoon of sugar since frozen cherries are often less sweet than canned.

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How long will this vanilla cherry ice cream keep?

Mine usually disappears within a week, but it stays good for up to 2 months in the freezer. Always cover the surface with plastic wrap to prevent freezer burn.

What if I don’t have an ice cream maker?

You can make this no-churn style! Pour the mixture into a shallow pan and freeze, stirring vigorously every 45 minutes for the first 3 hours.

It won’t be quite as smooth, but it’s still wonderful.

For more sweet inspiration and seasonal recipes, come follow me on Pinterest, I share new treats there regularly!

Can I reduce the sugar?

I don’t recommend going below ½ cup total sugar—it affects both flavor and texture. Sugar prevents the ice cream from freezing too hard.

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How I Love to Share This Vanilla Cherry Ice Cream

Summer evenings on the porch with family are perfect for this vanilla cherry ice cream.

I love serving it in vintage glass bowls with fresh mint sprigs, or making old-fashioned sundaes with hot fudge and whipped cream.

During cherry season, I’ll often make double batches for neighborhood gatherings—it’s always the first dessert to disappear.