Cherry Ice Cream Recipe -
Cherry Ice Cream Recipe

Cherry Ice Cream

Recipe by  

"Delicious cherry ice cream! It's a fabulous, dark shade of magenta and has a tart flavor that kids (and adults) will love. I have been experimenting with tart cherry juice, and I love this recipe!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
  2. Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

OK, I wrote this recipe, but I have to add a comment--BE SURE TO USE CHERRY JUICE CONCENTRATE. This is not cherry juice, and not frozen concentrate. Rather, it is more like cherry syrup. It is in my grocery store in the produce section, near several varieties of specialty/organic juices. The kind I buy is made by Brownwood acres, but there are other brands out there (and I have seen blueberry and pomegranet concentrate as well--I may have to do more experimenting!!). Tart cherry concentrate is advertised for joint pain--I don't know about that, but it tastes great, and is super-sour and full of flavor and color!

Most Helpful Critical Review
Jun 07, 2012

Odd blend of flavors, but it is creamy as promised. I believe the yogurt plays a good part in that - do not leave it out! For the life of me, I could not find cherry concentrate ANYWHERE in the grocery store. So, that wasted a good part of my time. Ended up just using "juice w/concentrate". I also wasn't willing to buy almond extract - so I used vanilla.

Jun 18, 2008

This was fantastic! Like some of the other reviewers, I couldn't find cherry concentrate so I used cherry syrup instead. Also added in a cup of semi-sweet chocolate chips the last five minutes it was in the ice cream maker.

Apr 21, 2007

Nice texture, outstanding cherry flavor. I agree w/ another reviewer about the yogurt flavor- next time I will sub 3/4 cup half and half for the yogurt. Also, I did not add the full amount of almond extract- too fake of a flavor in my opinion. And I added 2/3 cup bittersweet chocolate chips- tastes even better then my favorite name brand cherry/chocolate ice cream!

Dec 23, 2010

I have made this ice cream twice using pomegranate syrup. If you can not find the syrup yourself, get one cup to a cup and a half of 100% juice and boil down to the 1/4 cup needed.

Jun 21, 2011

I'd give this recipe 10 stars if I could! I've been making ice cream for many years and this is the absolutely best recipe I've ever tried. Couldn't find the cherry juice concentrate so I used grenadine (as another reviewer suggested). I used Stoneybrook farms organic french vanilla yogurt and added some mini chocolate chips during the last 5 minutes. I followed the recipe exactly and we had the most flavorful creamy ice cream I've ever made. My guests thought it was Ben & Jerry's or Haagen Das!!!!!! They were shocked when I told them it was home-made. It was just as good the next day... no ice crystals. I'm looking forward to experimenting with this same base recipe but different fruits... will try peach as soon as they come in season.

Aug 08, 2007

DELICIOUS!!! It tastes like Cherry Garcia, without the chocolate. Will try it with chocolate chunks next time. Took slightly longer to freeze in my ice cream maker, don't know if it was the yogurt, or if I didn't leave my freezer bowl in the freezer long enough. Either way, it was still great! Also, couldn't find cherry concentrate, so I used grenadine, yummy!

Jul 07, 2007

Good recipe! - I love cherries, and if you do too, you'll like this recipe for cherry ice cream. I followed the recipe exactly, except with these modifications: instead of 1 cup yogurt, I used 1/2 cup yogurt and 1/2 cup of half & half - still has a bit of yogurt taste, but tastes fine to me; also instead of 1/2 cup of sugar, I used only 1/3 cup of sugar - still tastes fine; and instead of 2 tsp of almond extract, I only used 1/2 tsp of instead. (Also, to be technical, instead of fat-free milk, I used 1%.) YUM!


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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