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Black Cherry Ice Cream Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings

Description

This Black Cherry Ice Cream recipe offers a luscious and creamy dessert combining the rich flavors of fresh or frozen dark cherries, sweetened condensed milk, and whipped cream, enhanced with hints of vanilla and almond extracts. The ice cream is swirled with cherry jam and studded with dark chocolate pieces, delivering a perfect balance of tartness, sweetness, and chocolate indulgence, all handcrafted without an ice cream machine.

Ingredients

Cherry Sauce

  • 1 pound fresh or frozen dark or black cherries
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon lemon juice

Ice Cream Base

  • 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

Additional

  • ½ cup (120 ml) cherry jam (optional but recommended)
  • Heavy cream (amount unspecified, but typically about 2 cups / 480 ml for whipped cream)

Instructions

  1. Prepare cherries: Wash, dry, de-stem, and pit the fresh cherries, or use frozen cherries that are already pitted.
  2. Cook cherry sauce: In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 5 to 10 minutes, stirring frequently, until cherries break down into a chunky sauce. Cool this mixture to room temperature.
  3. Strain cherry syrup: Using a fine mesh strainer, strain the cooled cherry sauce into a large mixing bowl, reserving the cherry pieces separately for later use.
  4. Mix condensed milk and extracts: Add sweetened condensed milk, vanilla extract, and almond extract (if using) to the cherry syrup. Whisk together until smooth and fully combined.
  5. Whip cream: In a mixing bowl with a whisk attachment, whip the heavy cream at medium speed for 5 to 6 minutes or until medium-stiff peaks form.
  6. Combine mixtures: Gently fold the sweetened cherry syrup mixture into the whipped cream until fully incorporated. Then fold in the reserved cherry pieces and most of the chopped dark chocolate, reserving some chocolate to top the ice cream.
  7. Assemble ice cream layers: Spread half of the cherry ice cream base into a large freezer-safe container. If using, swirl in ¼ cup cherry jam over the layer. Repeat with the remaining half of the ice cream base and another ¼ cup of cherry jam. Top with remaining chopped chocolate if desired.
  8. Freeze: Place the container in the freezer for 1 to 2 hours to set. Then cover with plastic wrap and foil, and freeze for an additional 6 hours or preferably overnight to firm up thoroughly.

Notes

  • Using frozen pitted cherries saves preparation time and provides consistent texture.
  • Almond extract is optional but adds a subtle nutty flavor complementing the cherries.
  • If you don’t have cherry jam, you can omit it or substitute with any berry jam for a similar swirl effect.
  • This recipe does not require an ice cream machine, making it accessible and simple.
  • For best texture, ensure the whipped cream reaches medium-stiff peaks before folding in other ingredients.
  • Store the ice cream in an airtight container to prevent freezer burn and maintain texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/black-cherry-ice-cream-recipe/