Black Cherry Ice Cream
During the warm weather, I have two things that I can’t live without… my barbecue 🔥 – I don’t want to heat up the kitchen – and having a cold treat! It doesn’t matter how old we are, when it’s hot outside, we like to enjoy a nice gelato, fudgesicle, milkshake, slushy, float, snow cone, popsicle, etc.
When it comes to ice cream, I’ve posted many scrumptious recipes like Piña Colada, Blood Orange, Coffee, Passion Fruit, Maple Walnut, and others. Today, there’s another one to add to this list and it’s my Black Cherry Ice Cream! If I could describe it in one word, it would be this… Y-U-M-M-Y 😍!
I’m a Bing cherry 🍒 lover and when they are on the shelves, I turn into a kid in a candy store! First, my mouth opens and my eyes light up. I then grab a bag (or two) before getting back to my shopping – at this point, I don’t care about what else is on my grocery list and can go straight home 🏡 with my cherries. If you’re like me when it comes to this particular fruit then this is the treat for you…
Bing cherries are great for savory recipes like Canard aux Montmorency, Cherry Simple Syrup, Ham with Spicy Cherry Sauce, or beautiful Ribs with a Cherry Glaze. It’s certainly a no-brainer when it comes to desserts and beverages… Cherry Pie, Cherry Cola Float, Cherries Jubilee, Black Forest Cake, Chocolate Cherry Martini, Cherry Clafoutis, etc…
The beauty of making this Black Cherry Ice Cream 🍧 recipe is there’s no machine involved… well only when I make my Whipped Cream, I use a stand mixer. What I’m saying is most of my ice cream recipes are no churn. On the other hand, if you do own a machine, nothing is stopping you from using it.
One important step to do when making ice cream with fruits is to dehydrate them. To avoid the ice crystals caused by the fruit’s moisture, roasting the cherries in the oven is a good solution unless you own a dehydrator (machine #2). Either way, you don’t want them to turn too “crispy” but remove enough moisture so the ice cream turns out nice and creamy. I do the same when I make my Strawberry Ice Cream 🍓.
When Bing cherries are in season – unfortunately only for a really short time -, take advantage and make this easy Black Cherry Ice Cream! It’s so decadent and packed with flavor 😋! Oh my, I almost forgot… I also add a tiny amount of Cherry Brandy in the mixture but Cherry Simple Syrup can also be substituted…
Bon Appétit!🍽
Here are more scrumptious cold treat recipes for you to try…😀
– Yogurt Bars with Fruit & Nuts
– Chocolate Ice Cream
– Shamrock Shake Copycat
– Lemon Gelato
– Mango Sorbet
– Granita di Caffè Con Panna
and for even more cold treat recipes 🍦🍧🍨, click on this link… Recipe Category • Ice Cream & More
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Black Cherry Ice Cream
Hover to scale
Ingredients
ICE CREAM
- 3 cups 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) tips & tricks
- 1 small pinch fleur de sel
WHIPPED CREAM
- 2 cups 35% heavy cream, cold
- 1 tsp. powdered sugar tips & tricks
Directions
- Place the prepared cherries in a bowl and add granulated sugar; stir to combine and let them sit for 15 minutes.
- Preheat oven to 350ºF while cherries are macerating.
- Using a slotted spoon, place cherries in a single layer on a baking sheet lined with parchment paper; keep the juice for later.
- Transfer to the preheated oven and reduce the heat to 250ºF; roast for 30 minutes.
- Halfway through cooking, turn the pan around and roast for the remaining 15 minutes.
- Remove from the heat and increase the temperature back to 350ºF.
- While the oven is getting warmer, toss the cherries around.
- When it’s back at 350, return the baking sheet to the oven and this time, roast them for only 15 minutes.
- When time is up, remove from the heat and scoop up about ½ a cup of cherries to reserve for later.
- Add the remaining cherries to the bowl of a food processor including the reserved juice. Pulse until almost smooth, leaving some tiny pieces.
- 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.
- 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.
- 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.
- Coarsely chop the reserved cherries and add to the mixture; stir to blend.
- Pour the mixture into a 9x5x3 chilled metal loaf pan, cover with plastic wrap then foil.
- Transfer to the freezer until hard, about 6 to 8 hours.
Don't forget to rate and comment on this recipe!
