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3. Chill the base:
Remove from heat, stir in vanilla extract, and strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
4. Churn the ice cream:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes). When it reaches soft-serve consistency, gently swirl in the cherry mixture with a spoon or spatula.
5. Freeze until firm:
Transfer to a freezer-safe container, cover, and freeze for at least 4 hours before scooping and serving.
✅ Tips & Variations
- No ice cream maker? Pour the base into a shallow container and freeze, stirring every 30 minutes until creamy.
- Use sour cherries for a more tart contrast to the sweet base.
- Fold in dark chocolate chips or chunks for a Cherry Garcia–inspired twist.
- Try almond extract instead of vanilla for a deeper, nutty note that pairs beautifully with cherries.
🍨 Serving Ideas
- In waffle cones with fresh cherries on top
- Between two cookies for homemade ice cream sandwiches
- With warm brownies or pound cake
- On its own as a refreshing summer dessert
Final Thoughts
This Cherry Vanilla Ice Cream brings together nostalgia and freshness in every bite. The creaminess of vanilla custard paired with the bright pop of cherries makes it a timeless treat you’ll want to make all season long. It’s proof that homemade ice cream doesn’t have to be complicated to be completely unforgettable.
Would you like a dairy-free version of this recipe or a quick no-churn variation?
