Black Cherry Ice Cream Recipe
So easy and quick cherry ice cream that can be paired any pie or cookie.
Servings 8 1.5 lt
- 3 cup (500 g) fresh cherries pitted
- 2 cups heavy cream whipping cram pr doubl
- 1 can sweetened condensed milk
- 1-2 tablespoon lemon juice optional
Blend pitted cherries until smooth. (Pro Tip: Skip blending for chunky cherry ice cream.)
Take cherries in a pan and cook for 5 minutes on medium heat until soft. Keep stirring frequently.
Remove from heat and transfer to a bowl. Let it cool completely.
Take chilled whipping cream in a large bowl. Whip it until you see stiff peaks.
Add cooked cherry puree, condensed milk, and lemon juice. Mix with the help of a spatula.
Transfer ice cream to a 1.5-liter container. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
Chill for at least six hours in the freezer. Remove the ice cream 10 minutes before serving. Scoop and serve immediately.
- Cherries: Fully ripened sweet black cherries that have dark skin and reddish flesh are best for any cherry recipe If your fruit is naturally very sweet, consider reducing condensed milk in the recipe by 2-3 tablespoons.
- The color of ice cream also depends on the color of fruit skin and flesh and ranges from pink to light purple.
- Use full-fat heavy cream: Use chilled cream that doubles very well in volume and gets stiff peaks.
- Lemon: Skip lemon juice for sweeter and less tarty ice cream.
- Take your ice cream out of the freeze 15 minutes before serving so ice cream is easily scoopable.
Calories: 235kcal | Carbohydrates: 9g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 25mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1621IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg