Black Cherry Ice Cream Recipe
Black cherry ice cream is a rich and creamy vanilla cream cheese ice cream infused with sweet black cherry syrup, chunks of black cherries and chopped chocolate. This no churn cherry ice cream is an easy to make treat everyone will love.
Equipment
- 1 sauce pan
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 8 cup (1.89 L) or larger capacity freezer proof container
Ingredients
Cherry Sauce
- 1 pound fresh or frozen dark or black cherries
- ½ cup (100 g) granulated sugar
- 1 teaspoon lemon juice
Cherry Ice Cream
- 14 oz. sweetened condensed milk
- 1 tablespoon (15 ml) vanilla extract
- ½ teaspoon almond extract, optional
- 4 oz. finely chopped dark chocolate or mini chocolate chips
- ½ cup (120 ml) cherry jam, optional but recommended
Instructions
- Wash, dry, de-stem and pit the cherries or use frozen cherries that are already pitted.1 pound fresh or frozen dark or black cherries
- Add the cherries, sugar and lemon juice to a sauce pan. Cook the cherriesover medium heat for about 5 - 10 minutes, stirring frequently, until the cherries transform into a chunky cherry sauce. Cool the cherry sauce to room temperature before mixing into the ice cream base. This whole process takes about 30 - 45 minutes.½ cup (100 g) granulated sugar, 1 teaspoon lemon juice
- Once the mixture has cooled, strain the cherry syrup into a large mixing bowl using a fine mesh strainer. Reserve the cherry pieces for mixing into the ice cream at the same time as the chopped chocolate.
- Add the sweetened condensed milk, vanilla extract and almond extract to the same bowl as the strained cherry syrup. Whisk the sweetened cherry syrup mixture together until smooth and very well combined.14 oz. sweetened condensed milk, 1 tablespoon (15 ml) vanilla extract , ½ teaspoon almond extract, optional
- Pour the heavy cream into a mixing bowl fitted with whisk attachment. Whip the cream at medium speed for 5 - 6 minutes or until the whipped cream is medium-stiff peaks. Add the sweetened condensed milk and cherry mixture to the same mixing bowl as the whipped cream. Mix the whipped cream with the cherry syrup mixture until all the ingredients are fully combined. Fold in the reserved cherries and most of the chopped chocolate. Reserve 2 -3 tablespoons to add to the top of the ice cream.4 oz. finely chopped dark chocolate or mini chocolate chips
- Assemble the black cherry ice cream. Evenly spread about ½ of the base cherry ice cream into a large freezer safe container. If you are using cherry jam, swirl ¼ cup of cherry jam into the base ice cream. Repeat the remaining ½ of the cherry ice cream base, followed by another ¼ cup cherry jam. Top with more chopped chocolate if you like.½ cup (120 ml) cherry jam, optional but recommended
- Transfer to the freezer to set for 1 - 2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for another 6 hours, but preferably overnight.
Notes
Store: The creamy and decadent ice cream can be stored in an airtight and freezer proof container in the freezer for up to 2 months.
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