1. In a medium saucepan over medium heat, combine the pitted cherries with 1/2 cup of the sugar. Cook, stirring occasionally, until the cherries release their juices and soften, about 10 minutes. Remove from heat and cool completely.
2. Blend the cooled cherry mixture until smooth. Strain through a fine mesh sieve, pressing firmly to extract all the liquid. Discard the solids and set the puree aside.
3. In a large bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and salt until the sugar fully dissolves.
4. Stir the cherry puree into the cream mixture until thoroughly combined.
5. Pour the base into your ice cream maker and churn according to the manufacturer’s instructions, about 25 to 30 minutes, until it reaches soft-serve consistency.
6. Transfer to a lidded container and freeze for at least 4 hours until firm.
7. Let the container sit at room temperature for 5 to 8 minutes before scooping. Serve in cones or bowls.

Nutrition Information (Per Serving)

• Calories: 310
• Carbohydrates: 32g
• Protein: 3g
• Fat: 20g
• Saturated Fat: 12g
• Fiber: 1g
• Sugar: 29g
• Sodium: 45mg
• Vitamin C: 5mg (6% DV)

Note: Nutrition estimates are based on 8 servings. Values will vary based on the exact size of cherries and cream used.

Notes

• Cool the cherry mixture completely before blending — hot liquid in a blender builds steam pressure.
• Press plastic wrap directly onto the surface of the ice cream in the container before sealing to prevent freezer burn and ice crystals.
• For deepest flavor, use Bing cherries at peak ripeness, or sour cherries for a more complex, tart profile.
• The base can be refrigerated for up to 24 hours before churning — a cold base also churns better and faster.

Storage Tips

• Freezer: Store in an airtight lidded container for up to 2 weeks for best texture. Press plastic wrap directly onto the surface before sealing.
• Scooping from frozen: Let sit at room temperature 5 to 8 minutes before serving, or run the scoop under warm water between scoops.
• Do not refreeze ice cream that has melted — the texture will become icy and unpleasant.
• Keep at the back of the freezer where temperatures are most stable, not in the door.

Serving Suggestions

• Classic cones or bowls with fresh cherry garnish on top
• Served warm over a fresh-baked brownie or chocolate lava cake
• In a dessert float with sparkling water and a splash of cherry juice
• As an ice cream sandwich with soft chocolate cookies

Mix It Up (Recipe Variations)

Cherry Chocolate Chip: Drizzle melted dark chocolate into the churner in the last 2 minutes — it shatters into chips as it mixes in.

Cherry Almond: Replace vanilla extract with 1/2 tsp almond extract for a classic flavor pairing.

Cherry Swirl: Reserve half the cooked cherry mixture and swirl it through the churned ice cream by hand for fruit ribbons throughout.

No-Churn: Whip heavy cream to stiff peaks, fold in sweetened condensed milk and cherry puree, freeze 6 hours in a loaf pan.

What Makes This Recipe Special

The cooked cherry reduction is what separates this fresh cherry ice cream from anything store-bought. Cooking the fruit concentrates its natural sugars and volatile flavor compounds while breaking down the cellular structure that would otherwise cause icy chunks in the final product. The strained, smooth puree integrates seamlessly into the cream base, creating uniform cherry flavor in every single bite rather than the uneven fruit distribution that plagues homemade fruit ice creams made with raw or whole fruit. It’s a small extra step with an outsized impact on the finished result.