Cherry Ice Cream

Jump to Recipe Discussion
  • Cherry Ice Cream in cones.

    Since July is National Ice Cream Month, I have decided to share a few more ice cream recipes this month.  It’s been a mild summer so far in the Bay Area but I’ve been testing quite a few ice cream recipes.  I love the smile on my children’s face when they eat my homemade ice cream happily.  It’ll be sweet memories I cherish when they grow up one day.


    Cherry Tree.Two weeks ago our family went cherry picking in Brentwood, California.  It’s about 1 hour drive from San Francisco, and there are many orchards and farm fields in the area.  This was our 2nd year we went cherry picking with our friends and their children and we all had a great time.

    Cherry season is usually between May and June, so we were actually late this year going in the last week of June.  Quite a few cherry farms had already closed for the season but we were able to find a few that were still open.  It gets hot in this area so you might want to start picking fruits earlier in the day (we started around 9:30 AM) especially if you have small children.  The cherries were $3 per pound, and we also went peach picking right after and they were $1 per pound.  It’s the best way to get the freshest produce and also a great way to support local farmers.

    Most of our cherries were enjoyed fresh by themselves but I also saved some to use in this ice cream recipe.  I didn’t get to use it for baked goods this time but if you are interested, I baked Cherry Clafoutis last year.

    Cherry Ice Cream in cones.

    For the custard of this ice cream, I used vanilla bean that I had won from Torview Toronto‘s giveaway (thank you Akheela!) instead of using just vanilla extract.  I don’t make many desserts at home so this was actually my very first time using vanilla bean.  If you like the vanilla flavor but never tried vanilla bean before, oh you will love it!  I highly recommend to use the vanilla bean instead of just vanilla extract for this recipe.  The flavor for vanilla bean is much more intense than vanilla extract and you can not only taste it, but can smell the sweet aroma while enjoying the ice cream as well.

    Cherry Ice Cream in cones.

    Coming up this Thursday is another popular Japanese flavored ice cream that had so many requests from readers, and I know some people have been waiting since last  summer… so don’t miss this Thursday post!

    Cherry Ice Cream in cones inside a glass cup.

    Similar Recipes:

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Cherry Ice Cream |
    Cherry Ice Cream
    Prep Time
    30 mins
    Cook Time
    5 mins
    Total Time
    3 hrs 35 mins
    Cherry ice cream made with whole milk, heavy cream, vanilla bean and fresh summer cherries from local farm. 
    Course: Dessert
    Cuisine: Japanese
    Keyword: Cherry, homemade ice cream
    Servings: 1 (1 serving = 1.5 QT)
    Author: Nami
    • 2 cups heavy (whipping) cream (2 cups = 480 ml)
    • 1 cup whole milk (1 cup= 240 ml)
    • ¾ cup sugar (¾ cup = 150 g)
    • Pinch salt (kosher or sea salt; use half if using table salt)
    • 1 vanilla bean
    • 1 tsp pure vanilla extract
    • cups cherries (2½ cups cherries will be 2 cups when pitted and quartered)
    1. Gather all the ingredients.

      Cherry Ice Cream Ingredients
    2. In a medium saucepan, heat 1 cup of the cream, sugar, and salt.
      Cherry Ice Cream 1
    3. Split the vanilla bean in half lengthwise with knife and scrape the seeds with spoon.
      Cherry Ice Cream 2
    4. Put both seeds and pod in the pan.
      Cherry Ice Cream 3
    5. Stir the mixture over medium heat until sugar completely dissolves.
      Cherry Ice Cream 4
    6. Remove from the heat and add the vanilla extract, the rest of the heavy cream (1 cup) and milk. Mix well.
      Cherry Ice Cream 5
    7. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
    8. Pit cherries. By the way, a cherry pitter is a great investment ($13) if you have small children who loves cherries or you enjoy making cherry desserts every year - it's super quick to pit cherries!
      Cherry Ice Cream 6
    9. Cut cherries into quarters.
      Cherry Ice Cream 7
    10. Take out the vanilla bean pod before churning. Process the mixture in your ice cream maker according to manufacturer’s instructions (about 25 minutes). Or follow
      Cherry Ice Cream 8
    11. In last 5 minutes add in the cherries. My ice cream maker bowl is 1.5 QT so I had to stop churning and add cherries. Combine ice cream and cherries well.
      Cherry Ice Cream 9
    12. Put the ice cream in an airtight container and let it firm by freezing it for several hours.
    Recipe Notes

    Equipment you will need:

    • Ice cream maker

    If you don't have an ice cream maker, check out here.

    Adapted from Lifetime Moms.


    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


    You Might Also Like

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Cooking Gallery wrote:
  • Raymund wrote:
  • Katia wrote:
  • Vishakha wrote:
  • Belinda @zomppa wrote:
  • Mel wrote:
  • Andrea wrote:
  • Maureen @ Orgasmic Chef wrote:
  • Jenny wrote:
  • Blackswan wrote:
  • [email protected] Food Ramblings wrote:
  • Mandy – The Complete Cook Book wrote:
  • Choc Chip Uru wrote:
  • Sandra wrote:
  • Esther wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Rosa wrote:
  • Anna @ Crunchy Creamy Sweet wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Denise Browning wrote:
  • Lyndsey @ The Tiny Skillet wrote:
  • Valerie Brunmeier wrote:
  • Patty wrote:
  • Elizabeth @Mango_Queen wrote:
  • Ruth Helena wrote:
    • Nami wrote:
  • Vicki Bensinger wrote:
  • A_Boleyn wrote:
  • Laura (Tutti Dolci) wrote:
  • chinmayie @ love food eat wrote:
  • Cassie wrote:
  • amy @ uTryIt wrote:
  • Hannah wrote:
  • Jenn and Seth (@HomeSkilletCook) wrote:
  • Ramona wrote:
  • Sook wrote:
  • torviewtoronto wrote:
  • bakerbynature wrote:
  • bakerbynature wrote:
  • cheapethniceatz wrote:
  • Ella-Home Cooking Adventure wrote:
  • wok with ray wrote:
  • Nancy/SpicieFoodie wrote:
  • Charles wrote:
  • Giulietta | Alterkitchen wrote:
  • donna mikasa wrote:
  • gloria wrote:
    • gloria wrote:
  • Jeannie wrote:
  • Sylvie @ Gourmande in the Kitchen wrote:
  • Kitchen Belleicious wrote:
  • sheri wrote:
  • Ellena | Cuisines Paradise wrote:
  • kat wrote:
  • A Little Yumminess wrote:
  • Kristy wrote:
  • Yi @ Yi Resevation wrote:
  • Lynna H. wrote:
  • Jen at The Three Little Piglets wrote:
  • Sandra’s Easy Cooking wrote:
    • Nami wrote:
  • Medeja wrote:
  • Corrie wrote:
  • love2dine wrote:
  • Sissi wrote:
  • MaryMoh wrote:
  • Natalie wrote:
  • Hotly Spiced wrote:
  • Asmita wrote:
  • Kelly @ Inspired Edibles wrote:
  • mjskit wrote:
  • Parsley Sage wrote:
  • Kate wrote:
  • Rhonda (@diningalone) wrote:
  • Amy (Savory Moments) wrote:
  • Juliana wrote:
  • Cucina49 wrote:
  • Stephanie wrote:
  • Baltic Maid wrote:
  • Javelin Warrior wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • yummychunklet wrote:
  • Lisa (AuthenticSuburbanGourmet) wrote:
  • Katherine Martinelli wrote:
  • Adrian ( What the Heck is Filipino Food) wrote:
  • Balvinder wrote:
  • amelia from z tasty life wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Joanna @ Chic & Gorgeous Treats wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Joanne wrote:
  • Katerina wrote:
  • Lori Lynn wrote:
  • Yelena wrote:
  • Kristina wrote:
  • kitchenriffs wrote:
  • Riley wrote:
  • Carolyn Jung wrote:
  • rebecca wrote:
  • Roxana Greengirl {A little bit of everything} wrote:
  • jack wrote:
  • Sawsan (Chef in disguise) wrote:
  • Jill @ MadaboutMacarons wrote:
  • [email protected] and Donuts wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Shirley wrote:
  • Baker Street wrote:
  • Terra wrote:
  • Magic of Spice wrote:
  • Kim Bee wrote:
  • DB-The Foodie Stuntman wrote:
  • Dina wrote: