Homemade cherry ice cream made in a blender or ice cream maker, with only 4 ingredients and is creamy and high in protein, as well as being vegan and dairy free.
Homemade cherry ice cream is a creamy treat that can be made easily in a blender or in an ice cream maker. The 4 ingredients are wholesome, high in protein and with the potential for mix-ins, this is a great way to enjoy ice cream.
Like my blender chocolate ice cream and my blueberry ice cream, this creamy homemade dessert has a smooth texture.
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Ingredients
Cashews: Use unsalted cashews. Roasted works, but unroasted will be creamier. You need to soak them in boiling water to remove enzyme inhibitors and phytic acid to make them easier to digest.
Milk: I used a dairy-free milk. I used cashew milk for the creamy texture, but any milk works.
Maple Syrup: You need this to sweeten the ice cream and bind it.
Cherries: And I used fresh cherries, but frozen cherries can also be used. You will roast fresh cherries to reduce the moisture, but you would blend the frozen cherries.
Chocolate Chips: Try to used semi sweet to offset the sweetness of the ice cream.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Cherry Ice Cream
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Preparation.
If using an ice cream maker, make sure the bowl for your ice cream maker has been in your freezer for 24 hours.
Add cashews to a pot of boiling water. Let them sit for 10 minutes boiling, then rinse and blend into a creamy texture. You can also use cashew butter with only cashews in the ingredients.
Step 2: Make Cherry Puree.
To Use Fresh Cherries: Pit and slice fresh cherries, sprinkle with lemon juice, roast for 15 minutes at 300 F, allow to cool, then muddle into a puree with a spoon.
To Use Frozen Cherries: Blend frozen cherries with lemon juice into a puree.
Step 3: Make Ice Cream.
To Use Blender: Blend soaked cashews, milk, maple syrup and salt until smooth.
To Use Ice cream maker: If using an ice cream maker, chill mixture in the refrigerator for 30 minutes, then pour into chilled ice cream maker cylinder and process for about 20 minutes.
Step 4: Fold Ins & Container
Either way, fold in chocolate chips and the roasted or blended cherry puree.
Pour into ice cream containers or into a parchment-lined loaf pan and keep frozen. The blended version will be more like soft-serve.
Recipe Tips
Cherries are full of water so the best way to use them in ice cream is to roast them first to draw out the water. Using fresh fruit in ice cream will lead to ice crystals and we don't want a water, icy texture. I roast mine at 300 F for 15 minutes but don't burn them so if your oven is hot, roast a shorter time.
How to Store
Keep ice cream frozen for about two weeks.
FAQS
Yes! Cherry ice cream is the third most requested ice cream flavor in the United States. My recipe is has no artificial flavors, just fresh cherries.
Fresh cherries, pitted and chopped, are best for cherry ice cream that is healthier and not processed. Stay away from chemically-processed jarred cherries, such as maraschino or even cherries in syrups.
Traditional cherry ice cream is made with milk, cream, sugar and cherries. My healthier recipes is made of cashews, maple syrup, and fresh cherries.
More Homemade Ice Cream
Blender Chocolate Ice Cream (no churn, banana-free)
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📖 Recipe
Homemade Cherry Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 cups cashews soak in boiling water for 10 minutes or cashew butter
- 1 cup milk
- ⅓ cup maple syrup
- pinch salt
- 1 cup fresh cherries or frozen
- 1 tsp lemon juice
- ½ cup mini chocolate chips
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Instructions
Prep
- If using an ice cream maker, make sure the bowl for your ice cream maker has been in your freezer for 24 hours.
- Add raw unsalted cashews to a pot of boiling water. Let them sit for 10 minutes boiling, then rinse and blend into a creamy texture. You can also use cashew butter with only cashews in the ingredients.
- Fresh Cherries: Pit and slice fresh cherries, sprinkle with lemon juice, roast for 15 minutes at 300 F, allow to cool, then muddle into a puree with a spoon.
- OR Frozen Cherries: Blend frozen cherries with lemon juice into a puree.
Make Ice Cream
- Use Blender: Blend soaked cashews, milk, maple syrup and salt until smooth.
- OR Ice cream maker: If using an ice cream maker, chill mixture in the refrigerator for 30 minutes, then pour into chilled ice cream maker cylinder and process for about 20 minutes.
- Either way, fold in chocolate chips and the roasted or blended cherry puree.
- Pour into ice cream containers or into a parchment-lined loaf pan and keep frozen. The blended version will be more like soft-serve.
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