Homemade Cherry Vanilla Ice Cream Recipe for Creamy Summer Treat

Fresh, homemade, and easy to prepare, this cherry vanilla ice cream is rich, creamy, and brightened by sweet cherries. Tested for reliable results, it’s perfect for cones, sundaes, or a simple scoop straight from the freezer.

If you enjoy homemade ice cream, try Sprinkles Ice Cream next for another fun flavor idea.

CHERRY VANILLA ICE CREAM RECIPE

This is a Philadelphia-style cherry vanilla ice cream made with straightforward ingredients and no eggs, so no cooking is required. Cherries lend beautiful color and flavor to the creamy base.

Kids often enjoy helping with this recipe — mixing the base and folding in the cherries is a simple way to involve them in the kitchen.

You can use any electric ice cream maker or a hand-cranked model. Be sure the machine’s bowl is fully frozen and ready before you begin.

CHERRY VANILLA ICE CREAM INGREDIENTS

Heavy Cream – The foundation of a smooth, rich ice cream.

Whole Milk – Blended with heavy cream to achieve a balanced texture.

Granulated Sugar – Sweetens the base and contributes to the right scoopable consistency.

Honey – Adds sweetness and helps prevent the ice cream from becoming too hard in the freezer.

Vanilla Extract – Use the best vanilla you can reasonably afford; it enhances the overall flavor.

Salt – A pinch balances the sweetness and rounds the flavors.

Canned Cherries – One 15 oz can (drained and roughly chopped) works well here. Avoid cherry pie filling; plain cherries are best.

If you have questions about this cherry vanilla ice cream, leave a comment and the author will respond.

HOW TO MAKE CHERRY VANILLA ICE CREAM

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, ½ cup of the granulated sugar, ¼ cup honey, 1 tablespoon vanilla extract, and ¼ teaspoon kosher salt until the sugar dissolves.
2. In a small bowl, toss the drained, chopped cherries with the remaining 1 tablespoon of sugar and set aside to macerate briefly.
3. Pour the cream mixture into the frozen bowl of your ice cream maker.
4. Churn according to the manufacturer’s instructions until the mixture thickens to a soft-serve consistency (about 20 minutes for many machines).
5. During the last two minutes of churning, add half of the cherry mixture so the fruit gets evenly distributed.
6. Transfer the churned ice cream to a shallow container or loaf pan.
7. Dollop the remaining cherries on top and gently swirl them through. Press plastic wrap or wax paper directly onto the surface and freeze until firm, about 4 hours.
8. Let the ice cream sit at room temperature for 3–5 minutes before scooping for easier serving.

These steps correspond with the photos above. For a concise ingredient list and step-by-step instructions, see the recipe card below.

No-Churn Cherry Vanilla Ice Cream

For a no-churn version, chill a shallow container or loaf pan in the freezer while you mix the ingredients. Pour the combined base into the pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and improve creaminess.

TIPS FOR MAKING CHERRY VANILLA ICE CREAM

Use quality ingredients – High-quality cream, milk, and vanilla make a noticeable difference in homemade ice cream.

Chill everything – Cold ingredients and a thoroughly frozen ice cream bowl help the mixture churn properly and freeze faster.

Don’t skimp on fat – Full-fat dairy yields a creamier texture. Low-fat alternatives tend to produce icier results.

Keep add-ins modest – If you add mix-ins, limit them to one or two items and chop them small (no larger than a blueberry) so the texture remains smooth.

Don’t skimp on sugar – Sugar affects both flavor and freeze texture; it helps the ice cream remain scoopable straight from the freezer.

CAN I MAKE CHERRY VANILLA ICE CREAM WITH FRESH CHERRIES?

Yes. If you prefer fresh cherries, pit and roughly chop them, then toss with sugar and let them sit for a few hours at room temperature or overnight in the fridge. This softens the fruit and draws out juices so the cherries integrate well into the ice cream.

HOW TO STORE HOMEMADE CHERRY VANILLA ICE CREAM

Store leftover ice cream in an airtight container in the freezer for up to two months. For best texture, press plastic wrap directly onto the surface before sealing to limit air exposure. Let the container sit at room temperature a few minutes before scooping.

WHY ADD HONEY TO HOMEMADE ICE CREAM?

Honey contributes both sweetness and a softer freeze, helping prevent the ice cream from becoming overly hard. You can substitute light corn syrup or use all granulated sugar if preferred; the ice cream will still be tasty but may need a bit more time to soften before serving.

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Cherry Vanilla Ice Cream Recipe

Yield:
6

Prep Time:
15 minutes

Cook Time:
20 minutes

Additional Time:
4 hours

Total Time:
4 hours 35 minutes

Fresh, homemade and simple to make, this cherry vanilla ice cream is creamy, sweet, and perfectly balanced with cherries.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup + 1 Tablespoon granulated sugar, divided
• ¼ cup honey
• 1 tablespoon vanilla extract
• ¼ tsp kosher salt
• 15 oz. can of cherries (about 1.5 cups), drained and roughly chopped

Instructions

1. Chill the ice cream bowl for at least 24 hours or until solid.
2. Whisk heavy cream, whole milk, ½ cup granulated sugar, honey, vanilla extract, and salt in a large bowl until combined.
3. Toss chopped cherries with the remaining 1 tablespoon sugar and set aside.
4. Churn the ice cream base in your machine according to manufacturer instructions until it reaches a soft-serve texture (about 20 minutes for many machines).
5. Add half of the cherry mixture in the last two minutes of churning and combine.
6. Spoon the ice cream into a shallow container or loaf pan.
7. Dollop the remaining cherries on top, lightly swirl, press plastic wrap onto the surface, and freeze at least 4 hours until firm.
8. Let sit a few minutes at room temperature before serving.

Notes

• Ensure the ice cream bowl and base are very cold before churning.
• If using fresh cherries, allow them to macerate in sugar until softened.
• Substitute agave or corn syrup for honey if desired.

Nutrition Information:

Yield: 6
Serving Size: 3/4 cup

Amount Per Serving:
Calories: 396Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 92mgCarbohydrates: 29gFiber: 2gSugar: 27gProtein: 4g

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