This homemade Cherry Vanilla Ice Cream made with fresh cherries, Madagascar vanilla, heavy cream, milk and sugar is super creamy and refreshing.
Ever since I got a Cuisinart Ice Cream Maker, my family has been spoiled rotten. No more trips to the store for last minute ice cream cravings; especially since I’ve been making homemade ice cream now for weeks. The family absolutely loves it! I try to use up ingredients I have on hand. This time, a bunch of fresh cherries were on the chopping block when I created this homemade Cherry Vanilla Ice Cream.
I have to say, even though I’m not a huge fan of ice cream, this one was INCREDIBLE! I have tried to cut back on the heavy cream by substituting with more milk or half and half and it didn’t come out so well. I guess for me, if I’m going to eat ice cream 3-4 times a year, I’m going all out. Give this Cherry Vanilla Ice Cream a try. It’s super simple to put together and you’ll love it!
- 1 c . 2% Milk
- 1 c . Granulated Sugar
- 3 c . Heavy Cream
- 1 1/2 tbsp . Vanilla Extract I used Madagascar
- 2 c . Cherries pitted and chopped in half or quarters
- Combine the milk and sugar in a bowl and whisk until the sugar has dissolved.
- Add the heavy cream, vanilla and cherries and mix well.
- Pour the mixture into your pre-frozen ice cream maker insert, turn on the machine and churn for approximately 30 minutes until the mixture thickens.
- Transfer the ice cream into an airtight freezer safe container and place in the freezer for a minimum of 2 hours before serving.
Gabrielle
i have two questions did you use vanilla bean or vanilla extract? also should i cut the cherries into halves or quarters or even eighths
carrieexpktchn@optonline.net
I used Madagascar vanilla extract and I cut the cherries in quarters.
Sandra
I would just like to say Thank You for putting this recipe on Pinterest. I made this yesterday, Fantastic! ?
Carrie's Experimental Kitchen
You’re very welcome, I’m so glad you enjoyed it! 🙂
Jacklyn Gonzalez
Do you think I can use lactaid milk instead of regular?
Carrie's Experimental Kitchen
I’m not quite sure what it will do to the consistency, but if you try it, please stop back to let me know how it came out.
Carol Roberts
Regarding Jacklyn’s comment about Lactaid, yes, it can be used one-to-one for milk. However, the cream will still contain lactose. A workaround is to use a 13 oz. can of coconut milk (full fat, not lowfat) and either Lactaid or almond milk. Then you’ll want to add a thickener: 1/2 tsp. of guar gum.
Carrie, can’t wait to try this cherry ice cream recipe! Cherry is one of my favorites, and I agree that it’s great not having a lot of chemicals in it.
Carrie's Experimental Kitchen
Thank you Carol for providing that information, I really appreciate it. I’ll have to try it that way myself just to see how the consistency is. I hope you enjoy the recipe! 🙂
Carol Roberts
You’re very welcome, Carrie. So many people are lactose-intolerant and also can’t tolerate the proteins in cow’s milk. It’s nice to have dairy-free solutions. I just made my daughter some dairy-free chocolate ice cream, and it had a very nice consistency.
Riti
I really ❤️ ? vanilla ice cream ? It is the best ice cream ? I have ever tasted
Carrie's Experimental Kitchen
I’m so glad you enjoyed the recipe Riti! 🙂