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    Home » Recipes » Ice cream

    Published: Jun 7, 2018 · Modified: May 11, 2022 by Katie Beck · 12 Comments

    Homemade sour cherry ice cream

    Making ice cream is one of those things you have to try to understand how truly amazing it is...and easy. This Philadelphia-style, eggless, homemade sour cherry ice cream recipe is stupid simple and absolutely delicious. And outside of sour cherry pie, I can't think of a better use for sour cherries. So let's bust out the ice cream maker!

    There is two main bases for ice cream (excluding no-churn) – something I did not know until I started making my own. Custard base – which is , and is the more traditional American type of ice cream (and super rich and creamy). And Philadelphia-style, which is the eggless ice cream recipe base, made with only cream and milk and sugar.

    Philadelphia-style homemade sour cherry ice cream on ice cream cones
    Jump to:
    • How do you make homemade ice cream?
    • Ingredients
    • Do I have to have an ice cream maker?
    • How long does it take to make ice cream?
    • Tips for success
    • Homemade sour cherry ice cream
    • Community

    How do you make homemade ice cream?

    There's three ways to make ice cream if you include no-churn, which I am...

    French style ice cream, which is custard-based with sugar, egg yolks, milk, and cream. This is a great base that I use for a lot of ice creams, like my browned butter caramel ice cream. And while this considered a french technique for making ice cream, this is largely what you will find included in all ice cream recipes.

    Then there is something called Philadelphia-style ice cream, and eggless ice cream recipe, and what I use for this sour cherry ice cream recipe. A really delicious thing and so simple that to be honest, I thought it was gonna suck. I mean, basically you just heat up heavy cream (some recipes call for milk as well) with sugar until the sugar dissolves and then chill it before putting into the machine.

    After trying philadelphia style ice cream, I can honestly say I cannot tell the difference. So much so, that I have created other ice cream recipes with this base, like cereal milk ice cream. Maybe the texture is slightly less creamy (if you make it plain)…maybe. But since I added vanilla bean and sour cherry puree I could not tell even a little bit.

    Last would be no-churn, which is by far the simplest of all ice cream recipes, using sweetened condensed milk, folded with whipped heavy cream and best of all, no ice cream maker. This no-churn blueberry ice cream recipe couldn't be easier.

    Ingredients

    To make Philadelphia-style sour cherry ice cream you really don't need too many ingredients.

    • Heavy cream for richness
    • Whole milk. While the idea of making this richer by only using cream sounds appealing, it actually doesn't work that way...it becomes grainy, so a little bit of milk is neccesary. But not in equal measure, you don't want too much water in the base, or you'll end up with heavily crystallized ice cream.
    • Sugar for both the ice cream base and for the cherry compote
    • Vanilla bean paste or vanilla extract. I use paste, because I always have it, and also because less water content, again.
    • A touch of salt
    • Sour cherries. Sour cherries have a crazy short season, I know, but they really so delicious, and I have seen them available frozen (which can you can totally use for this)
    • Lemon juice to make the cherry compote

    Do I have to have an ice cream maker?

    Long answer: yes, for every ice cream recipe that is NOT no-churn, you will need an ice cream maker. But good news is that you don't have to get one that costs a fortune. This is the one I have and it is expensive, I got it as a wedding present. I adore this machine, it is so simple, does a great job and in my opinion, the ice cream isn't so icy - like no ice crystals.

    But this one also made by Cuisinart and is way less expensive AND I know two people who have this one and love it as much as I love mine. And you can get even less expensive here, still electric and it has great reviews. Mine stores easily on a shelf in my basement and I keep the freezer bowl in my deep freezer - or I run to my mom's and use hers lol. So this is my official recommendation to you to get an ice cream maker...you won't be sorry, especially when you taste the difference home made makes.

    Short answer: no, you can borrow from a friend. If not that, then you won't be able to make this and all the other wonderful ice creams I am going to share with you.

    scoops of homemade sour cherry ice cream recipe with ice cream cones

    How long does it take to make ice cream?

    Well, you make the base with heat and then get it really f'ing cold when you put into the ice cream  maker. Then set it up properly in the freezer after churning for a while. So it a takes kind of long time. I make my base one day. Then churn the next morning and it is ready for consumption after dinner that day. That doesn't of course factor in the 50 tastings I do with a spoon while it is churning and while it is setting up.

    Tips for success

    • Since this is an eggless ice cream recipe, you will want to make sure to use heavy cream not half and half, for richness.
    • Make sure the sugar is properly dissolved in the cream and milk base
    • Don't puree the compote completely. In fact you don't have to puree it at all, and you definitely want some bits of cherry in throughout.

    Homemade sour cherry ice cream

    A Philadelphia style ice cream recipe with sour cherries that is easy to make and delicious
    Print Recipe Pin Recipe Save to collection
    Prep Time: 20 minutes
    Total Time: 35 minutes
    Course: Dessert
    Cuisine: American
    Keyword: ice cream, Philadelphia style ice cream, sour cherry
    Servings: 8 people
    28
    Author: Katie Beck

    Equipment

    • Ice cream maker
    • Food processor optional

    Ingredients

    For the cherries

    • 2 cups Sour cherries (fresh or frozen) pitted and loosely chopped
    • 1 teaspoon lemon juice
    • ½ cup of sugar
    • pinch of salt

    For the ice cream base

    • 2 cups heavy cream
    • 1 cup whole milk
    • pinch of salt
    • ¾ cup of sugar
    • 2 teaspoon vanilla bean paste vanilla extract

    Instructions

    • Place the cherries, ½ cup of sugar and the lemon juice in a saucepan and cook until cherries cook down and give off their juices, it will be like a compote. You can puree this for like four seconds if you like, to make smoother, but not necessary. Chill this overnight.
    • Next, put one cup of the heavy cream, one cup of whole milk, the vanilla bean paste or extract, the sugar and pinch of salt in a saucepan and gently cook until all the sugar is dissolved and the mixture – DO NOT BOIL, cream can separate when boiled and it is gross. Remove from heat and whisk in the remaining cream. Chill this overnight separate from the cherries.
    • When totally chilled, put the cream into the ice cream maker and begin churning (follow the ice cream maker instructions), after about 8 minutes slowly add the cherry compote mixture to the ice cream maker and continue to churn until it is thickened and creamy – keep what you don’t’ eat right out the machine in the freezer.

    Notes

    Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.

    Nutrition

    Calories: 368kcal | Carbohydrates: 41g | Fat: 23g
    Tried this recipe?Let us know how it was!

    More Ice cream

    • Pumpkin shake recipe - with leftover pumpkin pie
    • Cuisinart ice cream maker recipes
    • Creamy lemon curd ice cream (with blackberry syrup swirl)
    • Toasted marshmallow ice cream recipe (for brownie ice cream sandwiches)

    Reader Interactions

    Comments

    1. Emily @ Pizza & Pull-Ups says

      June 07, 2018 at 3:10 pm

      Yum! I really need to get an ice cream maker so I can make goodies like this!

      Reply
    2. Katie says

      June 07, 2018 at 3:14 pm

      We love to make ice cream. Especially at this time of year. Cherries are one of my fav's so I can't wait to try this recipe.

      Reply
    3. Brandy says

      June 07, 2018 at 3:33 pm

      Yum! I love cherry ice cream! Saving to try later 🙂

      Reply
    4. Beth says

      June 07, 2018 at 5:04 pm

      That looks so good and I don't even like cherries! However, I'm always willing to try things and change my mind. If I make it, I'll probably try it first with strawberries or raspberries.

      Reply
    5. Kat Melody says

      June 07, 2018 at 7:04 pm

      This looks so delicious! I wish I had an ice cream maker because it is my kryptonite lol Such a beautiful blog. 🙂

      Reply
    6. Samantha says

      June 07, 2018 at 7:34 pm

      Just in time for cherry season and I just bought a cherry pitter! Perfect timing since this looks delicious!

      Reply
    7. Gemma says

      June 07, 2018 at 7:49 pm

      Yum, your kids are so lucky! Ice cream is my absolute favorite dessert. I do not have an ice cream maker...maybe it's time to get one.

      Reply
    8. Samara says

      June 07, 2018 at 9:32 pm

      Looks amazing! Great photos! I am an ice cream junkie, so I'm always looking for new recipes I can make at home. I have added this to the list!

      Reply
    9. Hillary says

      June 08, 2018 at 7:13 am

      I've never made my own ice cream before. I guess now is a good time to start!

      Reply
    10. Bailey says

      June 08, 2018 at 11:57 am

      Yum!! This looks amazing. Such a great summer treat.

      Reply
    11. Bethany says

      June 08, 2018 at 1:10 pm

      I’ve been considering an ice cream maker lately because I’ve seen such good recipes. This sounds so yummy!!

      Reply
    12. Samantha says

      June 12, 2018 at 2:40 am

      This looks so yummy! I always love cherries at this time of year, but never thought of making ice cream.

      Reply

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    Hi, I'm Kate! My mission is to bring life to amazing food and recipes with a few tips and humorous stories (and a few swears) about life with a big, loud and crazy family. My recipes are accessible, adaptable and designed for any home cook to prepare and enjoy.

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