13 Easy Cherry Ice Cream Recipes

After a long summer day, nothing beats a scoop of homemade cherry ice cream. These 13 easy recipes capture the sweet, tangy flavor of ripe cherries—no churn, no fuss, just pure bliss. Whether you crave classic or creamy twists, you’ll find your new favorite treat right here.

Classic Cherry Vanilla Ice Cream

There's something magical about homemade ice cream, especially when it's loaded with juicy cherries and real vanilla. This classic Cherry Vanilla Ice Cream is my go-to for summer gatherings—it's creamy, fruity, and immensely satisfying. I love using fresh cherries when they're in season, but frozen work too in a pinch.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups fresh sweet cherries, pitted and halved (frozen work, but fresh give the best texture)
• 1 cup granulated sugar, divided
• 2 cups heavy cream (I prefer organic, but any good brand works)
• 1 cup whole milk
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 4 large egg yolks (room temperature helps them whisk smoothly)
• Pinch of fine sea salt

Instructions

1. In a small saucepan, combine the cherries with 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5-7 minutes. Remove from heat and let cool completely. Once cool, refrigerate until needed.
2. In a medium saucepan, combine the heavy cream, milk, remaining 3/4 cup sugar, vanilla bean seeds and pod (or extract), and salt. Heat over medium-low, stirring occasionally, until mixture is hot and steaming but not boiling (about 5 minutes). Do not let it boil.
3. While the cream heats, place the egg yolks in a medium bowl. Whisk until slightly thickened, about 30 seconds.
4. Temper the yolks: Slowly drizzle about 1 cup of the hot cream mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan with the remaining cream.
5. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 4-6 minutes). Do not let it boil or the eggs will scramble. Tip: I run my finger through the custard on the spoon; if it leaves a clean line, it's ready.
6. Remove the saucepan from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod (if using). Let cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
7. Once the custard is cold, churn it in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the cooled cherries and any juices. Churn just until combined.
8. Transfer the soft ice cream to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal. Freeze for at least 4 hours or until firm.
9. Before scooping, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy!

One scoop of this and you'll taste summer in every creamy bite. The cherry pockets burst with fruity sweetness against the smooth vanilla custard. I love serving it in waffle cones with extra fresh cherries on top—pure bliss.

No-Churn Cherry Cheesecake Ice Cream

Aren't we all looking for a sweet escape without the fuss of an ice cream machine? This no-churn cherry cheesecake ice cream is my go-to when I'm craving that creamy, tangy, and crunchy combo—plus, it's so easy I can whip it up while dinner simmers. The graham cracker swirls and cherry ribbons make every spoonful a nostalgic delight.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 cups heavy cream (cold—I even chill the bowl for extra fluffiness)
• 1 can (14 oz) sweetened condensed milk (don't substitute; it's the magic no-churn base)
• 8 oz cream cheese, softened (let it sit out for 15 minutes, not longer)
• 1/2 cup cherry preserves (I like the one with big fruit chunks)
• 1 teaspoon vanilla extract (pure, please)
• 1 tablespoon lemon juice (freshly squeezed gives a bright tang)
• 1 cup graham cracker crumbs (plus 2 tablespoons for garnish)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, beat the heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Tip: Make sure the cream is super cold—I even pop the bowl in the freezer for 5 minutes before starting.
2. In a separate bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Add the sweetened condensed milk, vanilla extract, lemon juice, and salt. Beat on low until fully combined, scraping down the sides.
3. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until no white streaks remain, being careful not to deflate the cream. Tip: Use a light hand—overmixing will make it dense.
4. In a small bowl, stir the cherry preserves briefly to loosen them. Drop spoonfuls of preserves over the ice cream base, then use a knife or skewer to swirl it in—just a few turns, don't overdo it.
5. Sprinkle 1 cup graham cracker crumbs over the top and fold in with a spatula until evenly distributed. The crumbs should be scattered throughout.
6. Pour the mixture into a 9×5-inch loaf pan (or any freezer-safe container with a lid). Smooth the top, then sprinkle the remaining 2 tablespoons graham cracker crumbs over the surface. Cover tightly with plastic wrap or a lid.
7. Freeze for at least 6 hours or overnight until firm. For best texture, let it sit at room temperature for 5-10 minutes before scooping. Tip: If it's too hard, microwave the scoop for 10 seconds.

You'll be amazed at how creamy and indulgent this ice cream turns out—no ice cream maker needed! I love serving it in waffle cones with a drizzle of extra cherry syrup, but it's also perfect straight from the bowl on a hot day. The tangy cream cheese and sweet cherries are a match made in dessert heaven.

Vegan Cherry Coconut Ice Cream

Picture this: a hot summer day and you're craving something cold, creamy, and fruity. This Vegan Cherry Coconut Ice Cream is my go-to when I want a tropical escape without the dairy. The coconut milk makes it so luscious, you won't miss the cream at all!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Ice Cream Base

• 2 cans (13.5 oz each) full-fat coconut milk (the creamy kind is a must here)
• 1 ½ cups fresh or frozen sweet cherries, pitted (I prefer fresh when cherries are in season, but frozen work great too)
• ¾ cup maple syrup (grade A for a mild, buttery sweetness)
• 1 tsp vanilla extract
• Pinch of salt (to balance the sweetness)

Optional Topping

• ½ cup unsweetened coconut flakes, toasted (for that extra crunch)

Instructions

1. In a high-speed blender, combine the full-fat coconut milk, pitted cherries, maple syrup, vanilla extract, and a pinch of salt. Blend on high until completely smooth, about 30 seconds. Tip: If using frozen cherries, let them thaw for 5 minutes first so the blender doesn't struggle.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions—typically 20-25 minutes, until it reaches a soft-serve consistency. Don't over-churn; stop as soon as it looks thick and creamy.
3. Transfer the churned ice cream to a freezer-safe container. If using toasted coconut, fold it in gently now. Cover and freeze for at least 4 hours, or until firm. Tip: For easier scooping, let it sit at room temperature for 5 minutes before serving.
4. Scoop and enjoy! The texture is rich and velvety, with bursts of cherry in every bite.

Before you know it, you'll have a luscious, dairy-free treat that rivals any classic ice cream. The cherry-coconut combo is a match made in tropical heaven. Serve it with a sprinkle of toasted coconut and a cherry on top for that Instagram-worthy finish.

Dark Chocolate Cherry Ice Cream

Zipping through cherry season, I couldn't resist making this dark chocolate cherry ice cream. It’s the perfect balance of rich, creamy chocolate and tart cherries—plus chunks of dark chocolate in every bite. This has become my go-to summer treat, especially when fresh cherries are at their peak.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups heavy cream (I prefer organic for the best flavor)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks (room temperature works best for a smooth custard)
• 1/4 cup unsweetened cocoa powder (I use Dutch-process for deeper color)
• 4 oz dark chocolate (70% cacao), finely chopped (I save 2 oz for chunks)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh cherries, pitted and halved (if frozen, thaw and drain)

Instructions

1. In a medium saucepan, whisk together heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium heat, stirring occasionally, until mixture is steaming but not boiling (about 5 minutes).
2. While the cream mixture heats, place egg yolks in a medium bowl. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
3. Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil. Tip: to check, run your finger across the spatula—if the line holds, it's ready.
4. Remove from heat and immediately stir in 2 oz of the chopped dark chocolate until completely melted and smooth. Then stir in vanilla extract.
5. Pour the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions (usually about 20-25 minutes). During the last 2 minutes of churning, add the remaining 2 oz chopped dark chocolate and the cherry halves.
7. Transfer the ice cream to an airtight container, press a piece of parchment paper directly onto the surface, and freeze until firm, at least 4 hours. For softer serve, enjoy immediately.

Velvety smooth with bursts of tart cherry and melty chocolate chunks, this ice cream is a showstopper. I love scooping it into waffle cones or serving it alongside a warm brownie for an extra indulgent dessert. The cherries keep it from being too heavy—perfect for hot summer nights.

Cherry Sorbet

Zesty and vibrant, this dairy-free cherry sorbet is my go-to for a light and refreshing summer treat. I love how the pureed cherries create a rich, fruity flavor without any heavy cream.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Main Ingredients

• 4 cups pitted cherries (fresh or frozen; I prefer frozen when fresh aren't in season – they're just as flavorful and save prep time)
• 3/4 cup granulated sugar (adjust based on sweetness of cherries)
• 2 tablespoons fresh lemon juice (it brightens the flavor beautifully)
• 1/4 cup water (just enough to help blend smoothly)

Instructions

1. In a blender, combine the cherries, sugar, lemon juice, and water. Blend on high until completely smooth, scraping down the sides as needed. Tip: If using frozen cherries, let them sit for 5 minutes to soften slightly before blending to protect your blender.
2. Optional but recommended: Strain the puree through a fine-mesh sieve to remove any skins or seeds for a silky texture. I always strain – it makes the sorbet extra luxurious.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until thick and creamy. It will still be soft but that's perfect.
4. Transfer the churned sorbet to a lidded container and freeze for at least 4 hours until firm. For a softer, scoopable texture, enjoy it straight from the machine – I can never resist a taste!

Zest up your summer with this cherry sorbet – it's incredibly refreshing on its own or paired with a splash of sparkling water. The vibrant color and intense cherry flavor make it a crowd-pleaser every time.

Cherry Almond Crunch Ice Cream

A chilled bowl of homemade ice cream is my favorite way to beat the heat, and this Cherry Almond Crunch version is a total stunner. The sweet-tart cherries paired with buttery toasted almonds create a delightful contrast in every spoonful.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 large egg yolks (room temperature for smooth emulsification)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Cherry Swirl and Crunch

• 1 1/2 cups fresh or frozen cherries (pitted and chopped)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup sliced almonds
• 1 tablespoon unsalted butter

Instructions

1. In a medium saucepan, combine heavy cream, milk, 3/4 cup sugar, and salt. Heat over medium heat, stirring occasionally, until mixture is steaming but not boiling (about 170°F). Remove from heat.
2. In a separate bowl, whisk egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan.
3. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 170°F, 5-7 minutes). Do not let it boil.
4. Remove from heat and stir in vanilla and almond extracts. Strain through a fine-mesh sieve into a bowl set in an ice bath. Let cool, then cover and refrigerate until completely chilled (at least 4 hours or overnight). Tip: Chilling thoroughly prevents icy crystals.
5. While custard chills, make the cherry swirl: In a small saucepan, combine cherries, 1/4 cup sugar, and lemon juice. Cook over medium heat, mashing cherries slightly, until mixture thickens and reduces by about half (8-10 minutes). Let cool completely.
6. Toast the almonds: In a small skillet, melt butter over medium heat. Add sliced almonds and cook, stirring frequently, until golden and fragrant (about 3-4 minutes). Transfer to a plate to cool. Tip: Watch closely as almonds burn quickly.
7. Once custard is chilled, churn in an ice cream maker according to manufacturer's instructions (about 20-25 minutes) until soft-serve consistency.
8. In a loaf pan or container, layer 1/3 of the churned ice cream, then drizzle 1/3 of the cherry swirl, and sprinkle 1/3 of the toasted almonds. Repeat layers twice, ending with almonds. Use a knife to gently swirl.
9. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight. Tip: For easier scooping, let sit at room temperature 5 minutes before serving.

Let each scoop deliver that perfect balance of creamy, tangy cherry and nutty crunch. I love serving this with a few extra toasted almonds on top for texture contrast. It's a refreshing dessert that feels both indulgent and light.

Brown Sugar Cherry Ice Cream

Cherries are my favorite summer fruit, and turning them into a rich, brown sugar ice cream with caramel notes is pure bliss. This recipe came about when I had an abundance of dark sweet cherries and a craving for something cozy yet refreshing.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cherry Compote

• 2 cups fresh dark sweet cherries, pitted and halved (I prefer using a cherry pitter to save time)
• 1/4 cup packed dark brown sugar (the molasses in dark brown adds deeper caramel flavor)
• 1 tablespoon lemon juice (freshly squeezed, please—bottled just doesn't brighten the same way)

For the Ice Cream Base

• 2 cups heavy cream (I like to use a high-fat content for extra creaminess)
• 1 cup whole milk (do not substitute with low-fat; the richness is key)
• 3/4 cup packed light brown sugar (I use light here to balance the dark sugar in the compote)
• 5 large egg yolks (room temperature—cold eggs can seize the custard)
• 1/4 teaspoon salt (I use fine sea salt to enhance the caramel notes)
• 1 teaspoon vanilla extract (pure vanilla, not imitation)

Instructions

1. Make the cherry compote: In a medium saucepan over medium heat, combine the pitted cherries, 1/4 cup dark brown sugar, and lemon juice. Stir occasionally and cook for 5-7 minutes until the cherries soften and release their juices, and the mixture thickens slightly. Remove from heat and let cool completely (you can speed this up by placing the pan in an ice bath).
2. While the compote cools, prepare the ice cream base. In a medium bowl, whisk the egg yolks with the 3/4 cup light brown sugar and salt until the mixture is pale and thick, about 2 minutes. Set aside.
3. In a heavy-bottomed saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling (aim for 180°F on a candy thermometer—scorching will ruin the custard).
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly (this tempers the eggs so they don't scramble). Then pour the egg mixture back into the saucepan, whisking continuously.
5. Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F, 5-7 minutes). Do not let it boil or the eggs will curdle.
6. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours or overnight. (Tip: chilling overnight gives a smoother texture and deeper flavor.)
7. Once the base and compote are fully chilled, pour the base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
8. About 2 minutes before churning is done, gently fold in the cherry compote and any accumulated syrup, creating ribbons. Do not overmix—you want streaks of cherry throughout.
9. Transfer the ice cream to a lidded container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze until firm, at least 4 hours. (Tip: for scoopable texture, let it sit at room temperature for 5 minutes before serving.)

Bringing this ice cream to a summer BBQ was a hit—the caramelized brown sugar pairs beautifully with the tart cherries, and the creamy custard base melts like a dream. I love scooping it over a warm brownie or just enjoying it straight from the cone.

Cherry Mint Chip Ice Cream

There's nothing quite like homemade cherry mint chip ice cream on a warm spring day. I love how the sweet-tart cherries and cool mint balance each other, with little flecks of dark chocolate adding crunch. This no-churn version is so easy—no ice cream machine required!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups fresh cherries, pitted and roughly chopped (I love using dark sweet ones for color)
• 1/4 cup fresh mint leaves, packed (plus extra for garnish)
• 1/4 cup water
• 1/2 cup sugar
• 2 cups heavy cream (make sure it's cold for best whipping)
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (adjust to your taste)
• 3/4 cup dark chocolate chips or chopped chocolate (I prefer 60% cacao for balance)

Instructions

1. In a small saucepan, combine the chopped cherries, mint leaves, water, and sugar. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 8-10 minutes. Remove from heat and let cool completely.
2. Once the cherry mixture is cool, strain it through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids (or save for another use). Set the cherry syrup aside.
3. In a large bowl, pour the cold heavy cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overwhip.
4. In another bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, and the prepared cherry syrup until smooth.
5. Gently fold the cherry-milk mixture into the whipped cream using a rubber spatula, being careful not to deflate the cream. Fold just until no streaks remain.
6. Fold in the dark chocolate chips or chopped chocolate, reserving a handful for the top. The chocolate will distribute evenly.
7. Pour the mixture into a freezer-safe container (a 9×5 loaf pan works great). Smooth the top and sprinkle the reserved chocolate chips on top. Cover tightly with plastic wrap or a lid.
8. Freeze for at least 6 hours or overnight, until firm. For best texture, let it sit at room temperature for 5 minutes before scooping.

Kick off the scoop with a sprig of fresh mint on top—it makes the pink and green pop. The finished ice cream is creamy, with pockets of jammy cherry flavor and a refreshing minty finish. I love serving it in waffle cones on a hot afternoon, or even as an affogato with a shot of espresso.

Cherry Pie Ice Cream

Every summer, I find myself craving that perfect balance of tart cherry and buttery crust. This Cherry Pie Ice Cream brings back memories of my grandma's lattice-top pie—minus the oven heat. It's creamy, nostalgic, and packed with real fruit and crunchy pie crust bits.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

Cherry Compote

• 2 cups fresh or frozen cherries (I love using fresh in season; frozen work just fine)
• 1/2 cup granulated sugar (adjust based on cherry sweetness)
• 1 tablespoon lemon juice (bottled is okay, but fresh is brighter)
• 1 teaspoon vanilla extract

Ice Cream Base

• 2 cups heavy cream (full-fat gives the best creamy texture)
• 1 cup whole milk (don't swap for skim here – it needs the fat)
• 3/4 cup granulated sugar
• 4 large egg yolks (room temp so they whisk in smoothly)
• 1/4 teaspoon salt (fine sea salt is my go-to)
• 1 teaspoon vanilla extract

Pie Crust Pieces

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter (cut into small cubes – keep it cold for flakiness)
• 3 to 4 tablespoons ice water (as needed)

Instructions

1. Make the cherry compote: In a medium saucepan, combine cherries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juice, about 8-10 minutes. Use a potato masher or fork to lightly crush about half the cherries – you want some chunks left. Stir in 1 teaspoon vanilla, then remove from heat. Let cool completely, then refrigerate until cold (about 1 hour).
2. While compote chills, make the ice cream base: In a medium bowl, whisk together egg yolks, 3/4 cup sugar, and salt until pale and thick, about 2 minutes. In a heavy saucepan, combine cream and milk; heat over medium until steaming (do not boil). Slowly stream half the hot cream mixture into the egg yolks, whisking constantly to temper. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and a finger drawn through leaves a clean line, about 5-7 minutes. Do not let it boil or the eggs will scramble. Remove from heat and stir in 1 teaspoon vanilla.
3. Strain the custard through a fine-mesh sieve into a clean bowl (this catches any cooked egg bits). Let cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Tip: For faster chilling, place the bowl in an ice bath and stir occasionally.
4. Meanwhile, make the pie crust pieces: In a food processor, pulse flour, 1 tablespoon sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter bits. Drizzle 3 tablespoons ice water over the top and pulse until the dough just holds together when pinched; add more water if needed. Turn out onto a lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F. On a floured surface, roll the dough to about 1/8-inch thickness. Using a knife or pizza cutter, cut into small irregular pieces (think pie crust shards). Transfer to a parchment-lined baking sheet and bake until golden and crisp, 12-15 minutes, rotating halfway. Let cool completely on the sheet.
6. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency, about 20-25 minutes. While churning, remove cherry compote from fridge – it should be thick and jammy. Tip: If compote seems too liquidy, drain off excess syrup before folding (save syrup for drizzling).
7. Fold and freeze: Transfer the churned ice cream to a large freezer-safe container. Gently fold in the cold cherry compote and 1 cup of the pie crust pieces (reserve the rest for topping). Don't overmix – leave swirls. Press a piece of parchment directly onto the surface, cover with lid, and freeze for at least 4 hours or until scoopable. The texture will be perfectly scoopable after 6-8 hours.

Once you've frozen this ice cream, the texture is pure indulgence—creamy with soft cherry pockets and crunchy buttery bits. Scoop it onto a warm brownie or just enjoy straight from the cone for a little taste of summer nostalgia.

Cherry Frozen Yogurt

Just the other day, I found myself with a surplus of sweet cherries from the farmers market. Instead of making yet another pie, I decided to whip up a batch of this tangy cherry frozen yogurt. It’s incredibly easy and so much healthier than store-bought!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Cherry Base

• 2 cups fresh or frozen cherries, pitted (I prefer frozen when fresh aren't in season)
• 1/4 cup honey (or to taste, I like a mild honey like clover)
• 1 tablespoon lemon juice (always use fresh!)
• 1 teaspoon vanilla extract

For the Yogurt Base

• 2 cups plain Greek yogurt (full fat for creaminess)
• 1/4 cup powdered sugar (optional, but helps texture)

Instructions

1. In a small saucepan, combine cherries, honey, and lemon juice. Cook over medium heat, stirring occasionally, until cherries release their juices and mixture is syrupy, about 5 minutes. Remove from heat and stir in vanilla extract. Let cool completely.
2. Transfer cherry mixture to a blender or food processor and puree until smooth. For a chunkier texture, pulse a few times instead.
3. In a large bowl, whisk together Greek yogurt and powdered sugar until smooth. Fold in the cherry puree until fully combined. Taste and adjust sweetness if desired.
4. Pour the mixture into a shallow dish (like a 9×9 pan) and freeze for at least 4 hours, or until firm. For best texture, stir every 30 minutes for the first 2 hours to break up ice crystals.
5. Alternatively, use an ice cream maker: churn according to manufacturer's instructions for about 20-25 minutes, then transfer to a container and freeze for at least 2 hours to firm up.

Biting into this frozen yogurt feels like a guilt-free indulgence. The tangy Greek yogurt balances the sweet cherry swirl perfectly. Serve it with a sprinkle of crushed pistachios for crunch or a drizzle of honey for extra sweetness.

Low-Sugar Cherry Ice Cream

But this Low-Sugar Cherry Ice Cream is my go-to for satisfying a sweet tooth without the guilt. It's creamy, fruity, and uses stevia instead of sugar, making it perfect for those watching their intake.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups pitted cherries (fresh or frozen)
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 3-4 drops liquid stevia, adjusted to preferred sweetness
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional, to brighten flavor)
• pinch of salt

Instructions

1. In a small saucepan, combine cherries with 2 tablespoons water and 2 drops of stevia. Cook over medium heat for 8-10 minutes, until cherries are soft and releasing juices. Remove from heat.
2. Transfer cherry mixture to a blender or use an immersion blender to puree until smooth. For a finer texture, press through a fine-mesh sieve to remove skins and seeds. Let cool, then refrigerate until chilled, about 30 minutes.
3. In a medium bowl, whisk together heavy cream, whole milk, remaining stevia, vanilla extract, lemon juice, and salt. Whisk until stevia is dissolved.
4. Once cherry puree is chilled, stir it into the cream mixture until fully combined. Taste and adjust sweetness if needed.
5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
6. Transfer the soft ice cream to a freezer-safe container, cover with a lid or plastic wrap, and freeze for at least 4 hours or until firm. For easier scooping, let sit at room temperature for 5 minutes before serving.

You'll love how the cherry flavor shines without being overly sweet. Serve it with fresh berries or a drizzle of dark chocolate for a decadent yet healthy treat.

Cherry Balsamic Ice Cream

Plump sweet cherries meet tangy balsamic reduction in this creamy ice cream. It's an unexpected flavor pairing that works beautifully—sweet, tart, and luxurious.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups fresh cherries, pitted and halved (I prefer dark sweet cherries)
• 1/2 cup balsamic vinegar (use a good aged one)
• 3/4 cup granulated sugar, divided
• 2 cups heavy cream (full-fat is non-negotiable)
• 1 cup whole milk
• 5 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• Pinch of flaky salt

Instructions

1. Bring balsamic to a simmer in a small saucepan; cook until syrupy (5-7 min), watching closely to prevent burning. Set aside.
2. Toss cherries with 1/4 cup sugar; let sit 20 min to release juices.
3. Cook cherries with 2 tbsp reduced balsamic over medium until softened (5-7 min). Cool completely.
4. In another pan, heat cream, milk, and remaining 1/2 cup sugar until warm (do not boil).
5. Temper yolks by whisking in 1 cup warm cream, then return to pan.
6. Cook custard over low heat, stirring constantly, until it thickens (170°F on a thermometer). Strain into bowl.
7. Stir in vanilla and salt. Cool, then refrigerate 4+ hours until thoroughly chilled.
8. Churn in ice cream maker until soft-serve consistency.
9. Add cherry mixture and remaining balsamic reduction during last minute of churning.
10. Freeze in airtight container 4+ hours until firm. For super smooth texture, press parchment onto surface before sealing.

Serve this ice cream scooped and drizzled with extra balsamic reduction. The sweet-tart cherries and tangy balsamic create a sophisticated flavor perfect for hot summer nights.

White Chocolate Cherry Ice Cream

There's something magical about homemade ice cream, especially when it's studded with sweet cherries and luscious white chocolate. This recipe is my go-to for a creamy, indulgent treat that feels like a fancy scoop shop creation but is totally doable in your own kitchen.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Ice Cream Base

• 1 cup whole milk (I prefer organic for the richest flavor)
• 2 cups heavy cream (don't skimp—full fat is key for creaminess)
• 2/3 cup granulated sugar
• 4 large egg yolks (room temp, trust me—they emulsify better)
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract (pure, not imitation—my little splurge)
• 4 ounces white chocolate, finely chopped (I use Ghirardelli, but any good brand works)

For the Cherry Swirl

• 2 cups fresh or frozen sweet cherries, pitted and halved (fresh in summer, frozen in a pinch)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice (freshly squeezed—brightens the fruit beautifully)
• 1/2 teaspoon vanilla extract

Instructions

1. Make the cherry swirl: In a small saucepan, combine cherries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries soften and release their juices, about 5-7 minutes.
2. Remove from heat and stir in 1/2 teaspoon vanilla. Let cool completely, then transfer to a bowl and refrigerate until cold (or speed it up in the freezer for 15 minutes).
3. For the base: In a medium saucepan, heat milk, heavy cream, and 2/3 cup sugar over medium heat, stirring occasionally, until mixture is steaming and small bubbles form around the edges (about 175°F on a candy thermometer—don't let it boil!).
4. While the dairy heats, whisk the egg yolks in a medium bowl until slightly thickened and lighter in color, about 1 minute.
5. Temper the yolks: Slowly pour about 1/2 cup of the hot dairy mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan, whisking all the while.
6. Cook the custard over medium-low heat, stirring constantly with a silicone spatula, until it thickens enough to coat the back of a spoon (170-175°F). This takes about 5-8 minutes. Tip: If you see steam or any wisps of boiling, immediately remove from heat—you don't want scrambled eggs!
7. Remove from heat and add the chopped white chocolate. Let sit for 1 minute, then stir gently until completely melted and smooth. Stir in 1 teaspoon vanilla and the salt.
8. Strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. This step is optional but gives a silky texture. Cover with plastic wrap directly on the surface to prevent a skin from forming.
9. Chill the custard thoroughly in the refrigerator for at least 4 hours, preferably overnight. (I always make the base the day before—it's a total game-changer for texture.)
10. Churn the chilled custard in an ice cream maker according to manufacturer's instructions, usually about 20-25 minutes, until it's thick and soft-serve consistency.
11. In the last 2 minutes of churning, add the chilled cherry swirl mixture. It will ripple through the ice cream naturally. Tip: If you want bigger pockets of cherry, fold the swirl in by hand after churning.
12. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly on the surface, and freeze for at least 4 hours until firm.

Let this ice cream soften on the counter for about 5 minutes before scooping—it’ll be perfectly creamy, not rock-hard. The contrast of the smooth white chocolate base with the tart, jammy cherry swirl is pure summer bliss. I love serving it in waffle cones with an extra drizzle of melted white chocolate!

Conclusion

Hopefully, this list has you craving a cool, cherry treat. Dive into these 13 easy recipes—perfect for summer! Try a few, then leave a comment with your favorite. And don’t forget to share this roundup on Pinterest to inspire fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.