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Cherry Vanilla Ice Cream

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1 cup heavy cream (I used dairy but you could use coconut-based cream for non-dairy)

2 cups frozen sweet cherries 

¼ cup powdered sugar

Pinch sea salt

1 teaspoon vanilla powder (or vanilla extract

Optional: 1 teaspoon lemon juice & 1 pasturized egg yolk


Pour the heavy cream into the bowl of a food processor. Whip it until fluffy. Add the frozen cherries, sugar, sea salt, vanilla powder, and optional lemon juice and egg yolk. Puree until completely smooth. 

Freeze the ice cream using one of these two methods: 

Pour the ice cream into small single serving containers and freeze them. This makes it easy to take out and bring to room temperature for a few minutes to help it soften before serving. 

Or, pour the whole batch into a shallow pan and freeze for 1 hour. Swirl with a fork and freeze again. Stir every hour until firm, then transfer into a storage container.


NOTE: This is a firmer ice cream once it’s frozen, so just allow for letting it sit at room temperature for a few minutes before serving and you’ll be all set to enjoy delicious creamy ice cream!

Natural Kitchen Cooking School