We are at the beginning of summer - the season of lots of fruits and delicious ice creams. How about combining the two to make homemade cherry ice cream? In this article we will introduce you to different ways in which you can prepare it - with or without an ice cream maker, as well as with or without eggs, with fresh but also with frozen cherries! You can find all recipes here!
Make your own cherry ice cream without an ice cream maker or egg – this is how it works in just 5 minutes!
This sweet and slightly tart cherry ice cream is made with just a few simple ingredients. It contains no eggs and is ready in just 5 minutes, with just a quick twist of the blender.
Total time: 5 Min.
portions: 6
Ingredients for the cherry ice cream:
- 500g frozen sweet cherries (about 3 cups)
- 240 ml whipped cream
- 240 ml milk
- 70g sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Ingredients for the chocolate topping(optional)
- 60g chocolate chips
- 2 teaspoons coconut oil
Ice Cream Instructions: Add the cherries, cream, milk, sugar, salt and vanilla to the blender. Mix until smooth.
Instructions for the chocolate topping: Combine the chocolate chips and coconut oil in a small glass bowl. Heat them in the microwave for 1 minute. Then take them out and stir until smooth. If necessary, heat the chocolate for an additional 20-30 seconds and stir again after removing it from the microwave.
Let the chocolate topping cool at room temperature for a while (if it hardens during this time, reheat it for 10-15 seconds and stir again).
Pour about a third of the ice cream into an airtight container and generously pour about a third of the chocolate icing over it. Repeat the process two more times until the amount is used up. Then freeze until serving.
- Notice: This cherry ice cream recipe can also be made without the chocolate topping. However, we recommend not leaving it out to make your dessert crispier.
What should you eat in summer? Ideas for light and healthy foodscan be found here!
Cherry ice cream with fresh cherries – You will need an ice cream maker for this recipe
You can make homemade cherry ice cream with just six ingredients. This silky, smooth cherry ice cream with milk tastes like cream cheese and has a hint of sweetness from the cherries.
Aktivzeit: 40 minutes
Cooling time: 8 hours
Total time: 8 hours and 40 minutes
For 6 peoplen (with generous portions)
Equipment:
- Ice cream maker
- Thick-bottomed cooking pot
- Whisk
- mixing bowls
- cling film
- Ice cream container
Make your own cherry ice cream – ingredients:
- 550 g frozen black sweet cherries (pitted)
- 500g granulated sugar, divided
- 470 ml heavy cream
- 50 ml whole milk
- 6 tablespoons cornstarch
- 0.5 teaspoon kosher salt
Prepare the recipe in the following steps
Step 1: Place the cherries, 100g granulated sugar and 120ml water in a medium-sized, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the cherries are soft and a syrup has formed in the bottom of the pot, about 6-8 minutes. Remove the pot from the heat and let the cherries cool to room temperature. Transfer to a small bowl, cover, and refrigerate for later use.
Step 2: Fill a large bowl with ice to use as an ice bath later. Set aside.
Step 3: Add heavy cream and whole milk to the heavy-bottomed pot. Cook over medium heat (70°C), stirring occasionally, until it begins to steam.
Step 4: Meanwhile, stir the remaining 400g sugar, cornstarch and salt with a fork until there are no lumps and everything is well incorporated.
Step 5: Once the cream and milk begin to steam, add the sugar mixture slowly and in small amounts, stirring constantly. Let the mixture cook over medium heat, stirring constantly, until slightly thickened, 2-3 minutes more.Notice: You can check this by scooping up a little of the liquid with a spoon and testing the thickness. Be careful not to allow the ice cream base to boil at any time.
Step 6: Transfer the mixture to a heatproof bowl and cool in the ice bath until no longer steaming. Press a piece of plastic wrap over the mixture to prevent a layer from forming on the surface. Chill the ice cream base in the refrigerator overnight.
Step 7: In the morning, pour the mixture into an ice cream maker and process for about 20-25 minutes. About two minutes before the ice cream is ready, add the cooked cherries and syrup - a tablespoon at a time until well incorporated.
The ice cream will be rather soft, but can be eaten immediately or left to “harden” in the freezer for a few hours. It can be stored in an airtight container in the freezer for up to two weeks.
No-Bake Vanilla Cake: How to Make the Best Cake for Hot Daysfind out here!
