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Cherry Ice Cream

Cherry Ice Cream

Difficulty: Easy
Season: Summer
Preparation: 6 hours 20 minutes

How to


  1. Puree a third of the pitted cherries and set aside.
  2. In a stand mixer or with a handheld beater, whisk the cream until stiff peaks form.
  3. Gradually add the sweetened condensed milk to the cream, whisking until combined.
  4. Gently stir in the halved cherries and cherry puree.
  5. Pour the mixture into a shallow, airtight container with a lid and place in the freezer.
  6. Freeze for 6 hours or overnight.

Remove the ice cream from the freezer about 5 minutes before serving to soften. Serve in waffle cones or in bowls, garnished with extra cherries. 

Handy Tips

For an adult twist, marinate the pitted cherries in 2 tablespoons of cherry liqueur or Kirsch for 30 minutes before using.


  1. 2 cups fresh cherries, pitted and halved
  2. 600ml whipping cream
  3. 395g can sweetened condensed milk
  4. Extra cherries to garnish
  5. Optional: 2tbsp Kirsch or other cherry liqueur