Real Recipes From Real Home Cooks ®

black cherry ice cream

Recipe by
Francine Lizotte
Surrey South, BC

Dark, delectable and delicious, this is a recipe you really have to make this summer when Bing cherries are in season.

yield 2 liters/ 4 pints
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For black cherry ice cream

  • 3 c
    bing cherries, washed, stems removed, pitted and halved
  • 2 Tbsp
    granulated sugar
  • 1 can
    (14 oz.) sweetened condensed milk
  • 2 Tbsp
    cherry brandy (substitute cherry simple syrup)
  • 1 sm
    pinch fleur de sel
  • 2 c
    35% heavy cream, cold
  • 1 tsp
    powdered sugar

How To Make black cherry ice cream

  • 1
    Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
  • 2
    Preheat oven to 350ºF while cherries are macerating.
  • 3
    Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
  • 4
    Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
  • 5
    Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
  • 6
    Remove from the heat and increase the temperature back to 350ºF.
  • 7
    While the oven is getting warmer, toss the cherries around.
  • 8
    When it’s back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
  • 9
    When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
  • 10
    Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
  • 11
    Transfer the mixture to a large bowl and add sweetened condensed milk, cherry Brandy (substitute Cherry Simple Syrup) and fleur de sel; whisk until well blended and set aside.
  • 12
    To make the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, process until stiff peaks form.
  • 13
    Scoop half of the whipped cream into the cherry mixture and fold in gently. Add the cherry mixture to the remaining whipped cream and fold it in until well mixed.
  • 14
    Coarsely chop the reserved cherries and add to the mixture; stir to blend.
  • 15
    Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
  • 16
    Transfer to the freezer until hard, about 6 to 8 hours.
  • 17
    To view this recipe on YouTube, click on this link >>>>