This is a recipe for cherry ice cream my sister made for me while I was just a couple days postpartum and when I tell you I couldn’t stop thinking about it, I mean it! This recipe is so easy to make with very minimal ingredients. You can swap out the white sugar for maple syrup which is what I usually do when I’m mixing up the cherries. It is so delicious and so easy and it will definitely be a favorite of yours!
You can find the kitchen items I used here!
INGREDIENTS
- 1 small bags of frozen cherries
- 1 bag semi-sweet chocolate chips
- 2 tbsp sugar
- 16 oz heavy cream
- 1 tbsp coconut oil
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 1/4 cup maple syrup
- 1 lemon
INTRUCTIONS
- Add cherries (1 small bag) into the pot over low heat, cover, and boil slightly. Break apart with spoon, add sugar (2 tbsp)
- In a separate bowl, whisk together egg yolks (2) and lemon juice (one lemons worth of juice) – set aside
- Set cherries aside in freezer while you finish making the base of the ice cream
- In a separate bowl, melt chocolate (1 bag) and coconut oil (1 tbsp) -set aside
- Take the ice cream bowl out of the freezer, add heavy cream (16oz) , vanilla and maple syrup (1/4 cup).
- If using the ice cream maker- add ingredients from above and mix for 25-30 minutes.
- If not using an ice cream maker, whisk heavy cream, vanilla & make syrup with a hand mixer and add in yolk mixture. Whisk until thick but not whipped
- Fold in cherry mixture into a bowl once thick / once ice cream is made!
- Sprinkle melted chocolate on top if using ice cream maker or place into the freezer for a thicker consistency
If not using an ice cream maker, cover the bowl and freeze, mix every hour for 3+ hours or until it’s the thickness you want!
SPECIAL NOTES
If making in an ice cream maker, follow instructions but put everything but chocolate in ice cream maker, pour chocolate over parchment paper, freeze, chop, add in once ice cream is mixed
