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Home » Desserts and Sweet Treats » Cherry Ice Cream

Cherry Ice Cream

Published: Jan 14, 2013 · Updated: Jul 3, 2020 · This post may contain affiliate links.

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Cherry Ice Cream sugar free
egg free sugar free Cherry Ice Cream
Cherry Ice Cream
Cherry Ice Cream egg free
egg free Cherry Ice Cream

This homemade cherry ice cream is just as delicious as it is beautiful. It’s the perfect way to use fresh cherries!

Cherry Ice Cream recipe | Delicious Everyday @deliciouseveryd

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  • Making Cherry Ice Cream
  • More Ice Cream Recipes
  • Recipe

The humidity is at 79% at the moment, and it’s days like today that I think  of what the Wicked Witch in the Wizard of Oz felt like as she melted into the ground.

Because that’s exactly how I feel – I feel like I’m melting.

I have a love/hate relationship with the weather here in Florida. I love the mild winters, and the fact I don’t own any bulky winter clothing as I can pretty much wear my beloved dresses year around. But summer, summer is a different story.

It’s sticky and uncomfortable. And there’s nothing worse than working up a sweat simply by brushing your teeth in the morning, or even the moment you step out of a cold shower in a vain effort to cool down.

So bring on the pedestal fans, and cooling foods such as watermelon, salads, ice creams and sorbets become the order of the day.

Cherry Ice Cream recipe | Delicious Everyday @deliciouseveryd

Making Cherry Ice Cream

As beautiful cherries still abound at the greengrocer I am determined to make the most of them before they disappear, which is how this Cherry Ice Cream came together.

(Check out this Cherry Ripe Cake for another great way to use cherries!)

You might remember the vanilla roasted cherries I created for my Black Forest Cheesecake Parfaits. Well, I’ve resurrected them again, but this time I’ve gone with a stove top sugar free version because frankly it’s too hot to have the oven on.

Simply cook the cherries down until they are beautifully soft and pliable and set aside to cool.

For the cherry ice cream base, I’ve stepped away from my usual custard base which I use for most of my ice creams after stumbling across this beautiful recipe for Roasted Peach Ice Cream on Tartlette.

I love the simplicity of the base used here, which is a simple combination of milk, cream and coconut milk with the sweetness of honey in place of sugar. On hot days simplicity is key.

Serve this sugar-free cherry ice cream in a cone or bowl, or as I like to do, in a mug or glass.

Cherry Ice Cream recipe | via @deliciouseveryd www.deliciouseveryday.com

More Ice Cream Recipes

If you love this cherry ice cream, be sure to check out these other homemade ice cream recipes:

  • Honey Roasted Fig Ice Cream
  • Vegan Strawberry Ice Cream
  • Caramelized White Chocolate Ice Cream

Recipe

Cherry Ice Cream egg free sugar free

Cherry Ice Cream

A beautiful egg and sugar free cherry ice cream. Adapted from Tartlette
4.34 from 3 votes
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Course: Dessert
Cuisine: Dessert
Keyword: Cherry Ice Cream
Total Time: 1 hour
Calories: 184kcal
Author: Delicious Everyday
12

Ingredients

  • 500 g of cherries stones removed
  • 1 tbs of honey
  • 1 tbs of water
  • 1 vanilla bean split and seeds scraped
  • 1 cup of cream
  • 1 cup of full fat milk
  • 1 cup of coconut milk
  • 1/3 cup of honey
  • 2 tbs of vodka optional
US Customary – Metric

Instructions

  • Place the cherries, honey, water, vanilla seeds and bean in a saucepan and place over a medium heat. Bring to a simmer and reduce to low and cook until the cherries soften and the syrup begins to thicken. Set aside to cool completely.
  • Combine the cream, milk, coconut milk and honey in a saucepan over a medium heat. Bring to the verge of boiling and remove from the heat and set aside to cool before refrigerating until cold.
  • Remove the vanilla bean from the cherry mixture and process the cherries in a food processor until roughly chopped. Remove the milk and cream mixture from the refrigerator and stir the cherry mixture through. Add the vodka and stir through as this will help prevent the mixture from freezing completely and make for a softer ice cream straight from the freezer. Pour into your ice cream maker and churn according to the manufacturers instructions. Remove the mixture from the ice cream maker and freeze in a resealable container. Freeze for 3 to 4 hours before serving.

Nutrition

Calories: 184kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 19mg | Potassium: 180mg | Sugar: 15g | Vitamin A: 350IU | Vitamin C: 3.2mg | Calcium: 45mg | Iron: 0.8mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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Reader Interactions

Comments

  1. Lana | MyHappyDessert says

    January 19, 2013 at 6:04 am

    Well, now I have to buy an ice cream maker. I’ve been reading amazing ice cream recipes for the last several weeks, but this one is putting me over the edge:)

    Reply
  2. Laura says

    January 15, 2013 at 5:37 pm

    Looks delish – and I agree with the sentiment about the heat!

    Reply
  3. grabandgorecipes says

    January 15, 2013 at 3:01 pm

    Looks Yummy.

    Reply
  4. Maureen | Orgasmic Chef says

    January 15, 2013 at 9:14 am

    5 stars
    How many ways are there to eat ice cream? I love them all. In a bowl, in a cone (pointy OR flat), in a glass, in a glass with fizzy stuff, with chocolate sauce (or any other sauce) between two wafers, alongside cake or pie – do I win the prize?

    Your cherry ice cream must come to visit my kitchen. It’s so pretty!

    Reply
  5. Alex says

    January 14, 2013 at 9:15 pm

    I made a cherry ice cream for Christmas which was cream based rather than custard based and found it really quite grainy. The recipe I used contained sugar but this was melted at the start – the graininess was from the fat content of the cream. Did you have a similar problem?

    Reply
    • Jennifer says

      January 15, 2013 at 8:38 am

      I read on the internet somewhere a while ago (not exactly sure where now) that graininess can be caused by not heating the cream enough before hand. Also over churning the ice cream can cause graininess from too many ice crystals forming. I’m not sure if that caused the problem you described, but I didn’t find this grainy at all. Hope that helps 😀

      Reply
  6. thelittleloaf says

    January 14, 2013 at 7:30 pm

    5 stars
    How funny that it’s so hot where you are – I woke up to snow this morning! I’d still love a scoop of this ice cream though – it looks and sounds utterly delicious. Might have to throw a few chocolate chunks into mine though 

    Reply
  7. Julia (glutenfreejulia.com) says

    January 14, 2013 at 5:59 pm

    I am standing in Central Station at the moment waiting for my train. If humidity is 79% in Brissie then I swear it is 90% here! Would love some of your icecream about now in a cup please for us GFers!

    Reply
  8. My Kitchen Stories says

    January 14, 2013 at 5:24 pm

    What a lovely idea….adding vodka. I was in Brisbane last week…what a hot and sticky , scorched person I am now….still it was fun and I loved it.

    Reply
  9. Claire @ Claire K Creations says

    January 14, 2013 at 4:36 pm

    Ooh sugar free how wonderful.

    It is meltingly-hot at the moment isn’t it? The other day it was like being on holidays in South East Asia without the cocktails by the pool!

    It depends where I am. At home I like ice-cream in a bowl but at a store it has to be in a cone. Except gelato, I like that in a cup. Oh I am contrary aren’t I?

    Reply
  10. Mel says

    January 14, 2013 at 3:33 pm

    That looks absolutely delicious. I don’t have an ice cream machine, so very rarely bother to make ice cream, even though I love it. I did make a very simple cherry sorbet last season which was lovely.

    Chop 300g pitted cherries and freeze. Whisk in a mixer with a whisk attachment on medium speed for a few minutes to break up.
    Add 1/2 cup caster sugar and 2 large egg whites and whisk on high speed for 5 mins, until more than doubled in volume.
    Place in a container and freeze at least 4 hours.
    Serve on its own or with other berries/fruit.
    Enjoy!

    Reply
  11. Carlee says

    January 14, 2013 at 3:21 pm

    This sounds so yummy! I really want to make this because my fiance loved cherry ice cream and he would love this recipe. I also love the photos.
    Carlee
    Almost Endearing

    Reply
  12. Laura (Tutti Dolci) says

    January 14, 2013 at 7:46 am

    Oh how I wish it was cherry season so I could try this! Your ice cream looks divine, I will be trying it come May or June! 🙂

    Reply
    • Stephanie - The Dessert Spoon says

      January 16, 2013 at 1:01 am

      This ice cream looks delicious and just the thing for a hot summer’s day!

      Reply
  13. Rosa says

    January 14, 2013 at 7:22 am

    It must taste divine! I’ve never made cherry ice cream… Lovely clicks.

    Cheers,

    Rosa

    Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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