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Cherry Ice cream is one of my favorite summer treats, that brings a lot of nostalgia for an ice cream flavor that is a throw back to happy summer time in Italy. My grandfather Emo loved cherry ice-cream, or in Italian- gelato all’ Amarena. In fact, my grandpa loved Amarena which are a wild variety of wild, dark red, plum, juicy cherry. We were used to go and take a stroll in town (passeggiata) and I was waiting that moment as I knew he would have asked me if I wanted a gelato. I never refised it – of course not! My summer afternoons were marked by this happy moment: taking a stroll, stopping to get a scoop of ice cream and sharing the best black cherry ice cream with my dear grandfather!
This recipe captures the essence of summer in every scoop. Every bite will taste sweet and slightly tart, creamy but refreshing. Whether you’re using an ice cream maker or going the no-churn route, this recipe is easy, indulgent, and impossible to resist.
WHY YOU WILL LOVE THIS ICE CREAM RECIPE
–This ice cream recipe with cherry is quick and easy, 6 ingredients and no cooking required!
– A good ice cream recipe, especially when homemade, has no Artificial Colors or Flavors. Just fruit, cream, and love.
-It is the perfect summer dessert: light, fruity and ideal for those hot days!
ITALIAN CHERRIES BETWEEN TERRITORY AND TRADITIONS
Cherries grow in various parts of Italy, and Veneto produces one of the best varieties. Marostica, a cute town in Veneto, is very famous for its cherries, which have a color varying from pink to red, and are very juicy and sweet. Marostica is also renowned for its main chess square.
Tradition tells that the harvest of cherries in Marostica and the chess match are very closely connected. In fact, the daughter of the noble family that was ruling Marostica had two suitors, and to avoid a bloody fight, they decided instead to have a chess match in the main square. The winner was awarded her hand in marriage, and the wedding was celebrated with the planting of new cherry trees in the surrounding hills.
Another town with an excellent quality of cherries is Vignola, in the region of Emilia-Romagna. The Vignola cherries have a firm pulp and a color that ranges from whitish-pink to red.
From Bologna and Modena, also in Emilia-Romagna, you will find Amarena cherries. They are small, sour and dark red, and usually, you can eat them in the form of preserves or in ice cream. I never miss eating an Amarena ice cream when I am back home.
WHAT IS THE DIFFERENCE BETWEEN GELATO AND ICE CREAM?
Gelato and ice cream are both frozen dairy desserts, but they differ in ingredients, texture, and how they are made. The Italian Gelato typically uses more milk and less cream than ice cream, resulting in a denser, more flavorful texture that is served at a temperature between 10-20 F°.
Ice cream instead, contains a higher proportion of cream and sometimes egg yolks, leading to a fluffier, more aerated texture that is served colder (6-10 F°). The churning process is also different: gelato is churned slowly, resulting in a denser texture, because less air is incorporated in it. While ice cream is churned faster, resulting in incorporating more air and giving it therefore a more fluffier texture.
CHERRY ICE CREAM RECIPE INGREDIENTS
Here’s what you need to make the best homemade cherry ice cream:
Frozen cherries: you will need 12oz. This is an easy recipe, therefore frozen cherries are my pick, because you just need to thaw them. You will need to keep the juice of the thawed cherries, preserve 1-2 tablespoons of whole pitted cherries and blend the rest.
Heavy whipping cream: you will need to whip it, this add richness and that velvet texture.
A can of sweetened condensed milk: along with the cream, it aids achieving a smooth, creamy texture.
Powdered Sugar: I used 5 tablespoons. Powdered sugar dissolves better.
Almond Extract: it enhances the flavor of the cherries.
Topping: my go to topping is Amarena Fabbri Wild Cherry in Syrup, it gives a nice touch and for me is like having that ice cream I was eating as a child.
HOW TO MAKE HOMEMADE ICE CREAM (NO CHURN)
Place the cherries in a bowl and let them unthaw completely. Once thawed, remove 5 tablespoons of their juice. Keep aside 1-2 tablespoons of whole cherries, and belnd the rest.
TIP:
-For smooth ice cream, blend the cherry mixture until smooth.
-For chunky texture, mash lightly with a fork and cool completely
In a large bowl, whip 1½ cups of heavy cream until stiff peaks form. Add the powdered sugar.
In another bowl, mix the cherry compote, the juice and the whole cherries. Add the sweetened condensed milk, the almond extract. Stir until well combined.
Gently fold the whipped cream into the cherry until fully incorporated. Make sure to not over mix.
Pour into a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for 6–8 hours, or overnight.
Serve it in a dessert cup or in a cone, topped with some Amarena cherry in their syrup.
MY TIPS FOR THE BEST CHERRY ICE CREAM
– Use a Splash of Liqueur: A spoonful of Kirsch adds depth and prevents crystallization.
– For Natural Color: Add a small pinch of beet powder to boost the pink hue without food coloring.
MORE ITALIAN DESSERT RECIPES FOR YOU
If you love cherries, there are several recipes for you to enjoy this delicious summer stone fruits!
Mini Cherry tiramisu’ pots: a seasonal variations on the classic tiramisu’
Cherry Pavlova: an airy light cake that holds a heart of cream and fruits.
Cherry Mozzarella Salad (Juliet Salad): a delcious sweet and savory combo given by addign fresh cherriees to creamy bufala mozzarella, over a bed of greens.
CHERRY ICE CREAM VARIATIONS AND SUBSTITUTIONS
This ice cream recipe will allow you to customize in different ways with different topping:
–Dark Chocolate Chips or Shavings – For a cherry-chocolate version.
– Kirsch or Cherry Liqueur (1 tbsp) – the more adult version that boosts flavor.
– For a full Italian Vibe, add amaretti cookie crumbled on top!
– Fresh cherries, this will add freshness and more tartness.
In terms of variations you can add dark chocolate in the ice-cream or create a swirl with some cherry liquour.
You can sub the almond extract with vanilla.
STORAGE SUGGESTIONS
Keep your cherry ice cream in an airtight container in the freezer.
In terms of shelf life, it is best consumed Best within 1–2 weeks for flavor and texture.
Pro Tip: Press plastic wrap directly onto the surface to prevent ice crystals.
FAQs ABOUT HOMEMADE CHERRY ICE CREAM
Can I use fresh cherries?
Yes you can. You will have to pit them and cook them in a compote for 10-12 minutes. They will need to be completely cool down, before being added to the rest of the ingredients.
Do I need an ice cream maker?
No! The no-churn version gives you creamy results without one.
Can I use sour cherries?
Absolutely. Just increase the sugar slightly to adjust the tartness.
How can I make it dairy-free?
Use full-fat coconut milk or a mix of almond and coconut cream. Replace whipped cream with whipped coconut cream.
I hope you will love my homemade cherry ice cream recipe! If you try it and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions! To get more ideas follow me on Pinterest.
Ingredients
- 12 oz cherries frozen pitted
- 1 can condensed milk sweetened
- 1 ¼ cup heavy whipping cream
- 1 tsp almond extract
- 5 tbsp powdered sugar
- 5 tbsp cherry juice
- 5 tbsp Wild Cherries in Syrup Fabbri
Instructions
- Place the cherries in a bowl and let them unthaw completely. Once thawed, remove 5 tablespoons of their juice. Keep aside 1-2 tablespoons of whole cherries, and belnd the rest (see notes).
- In a large bowl, whip 1½ cups of heavy cream until soft peaks form. Add the powdered sugar.
- In another bowl, mix the cherry compote, the juice and the whole cherries. Add the sweetened condensed milk, the almond extract. Stir until well combined.
- Gently fold the whipped cream into the cherry until fully incorporated. Make sure to not over mix.
- Pour into a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for 6–8 hours, or overnight.
- Serve it in a cup or in a cone, topped with some Amarena cherry in their syrup. Enjoy it! Mangia!
Notes
Nutrition
