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1 Comment If there’s one thing that makes me happy during summer, it’s homemade ice cream. And this cherry ice cream with almond cookies is one of those dangerously delicious recipes. Creamy, refreshing, and packed with those wonderful soft almond cookie pieces throughout. I do have to admit that my freezer isn’t exactly cooperating at the moment. While this ice cream would normally be nicely frozen overnight, mine took well over 24 hours. Even then, it was still a little softer than planned. Fortunately, that didn’t affect the flavor at all!
Table of contents
Sweet with a Hint of Coconut
This recipe uses a full 500 grams (little more than a pound) of cherries. It’s a delicious way to enjoy more fruit (not necessarily the healthiest way, of course!) and make the most of cherry season. The combination of sweet cherries and chewy almond cookies makes this ice cream extra special.
Recipe Ingredients
To make this deliciously creamy cherry ice cream, you only need three basic ingredients. Add the almond cookies and you’re up to four!
- Sweetened condensed coconut milk – The reason I used coconut milk was simply because it was what my grocery store had available. Regular sweetened condensed milk works perfectly too. I actually loved the subtle coconut flavor, which pairs really well with the cherries.
- Heavy cream – Use unsweetened heavy cream, although you can add a tiny bit of sugar if you like.
- Cherries – Fresh cherries are definitely the best option, but frozen cherries work well too.
- Almond cookies (bitterkoekjes) – These stay soft in the ice cream and add a delicious almond flavor. You can easily leave them out or substitute them with amaretti cookies.
How to Make Cherry Ice Cream
Making this ice cream is incredibly easy since it’s a no-churn recipe. If you do have an ice cream maker, I’m sure it would work great as well, although I haven’t tested it since I don’t own one.
Step 1 – Prepare the cherries
Wash the cherries thoroughly and remove the pits. A cherry pitter makes this job easier, but a small sharp knife works just fine.
Step 2 – Puree the Cherries
Combine the cherries with the condensed milk and blend until smooth using an immersion blender or regular blender.
Step 3 – Fold in the Whipped Cream
Whip the heavy cream until stiff peaks form. Gently fold it into the cherry mixture using a spatula until fully combined.
Step 4 – Add the Cookies and Cherries
Finely chop the remaining cherries and the almond cookies. Stir them into the mixture, transfer everything to a freezer-safe container, and place it in the freezer. Freeze for at least 8-12 hours, depending on your freezer.
Storage
In the Refrigerator
This recipe is meant to be enjoyed as ice cream and cannot be stored in the refrigerator. It will simply melt.
In the Freezer
Store the cherry ice cream in an airtight freezer-safe container for up to 2 months. Let it sit at room temperature for about 10–15 minutes before serving so it’s easier to scoop.
More Ice Cream Recipes
Of course, this delicious cherry ice cream isn’t the first frozen treat I’ve made. Here are a few favorites:
FAQ Cherry Ice Cream
Yes, absolutely. Just thaw them first and drain any excess liquid before using them.
Yes! This recipe was specifically developed as a no-churn ice cream. The combination of heavy cream and sweetened condensed coconut milk creates a wonderfully creamy texture.
Definitely. Amaretti cookies, cantuccini, or even crumbled stroopwafels (Dutch syrup waffles) all work well and create a different but equally delicious result.
Probably nothing. Freezer temperatures can vary quite a bit. In my case, thanks to a not-so-enthusiastic freezer (I really need a new one!), it took well over 24 hours before the ice cream froze properly. Just give it some extra time.
Yes, you can replace part of the sweetened condensed coconut milk with unsweetened coconut cream, although this will slightly change the texture. Also remember that frozen desserts always taste a little less sweet once frozen.
More cherry recipes
Cherry clafoutis recipe – classic French dessert
Cherry Ice Cream
Ingredients
- 500 grams cherries pitted
- 320 grams sweetened condensed coconut milk 1 can
- 500 ml heavy cream
- 100 grams almond cookies bitterkoekjes, crumbled or chopped
Equipment
- Immersion blender or blender
Instructions
- Wash the cherries and remove the pits. Set a few cherries aside. These will be chopped and mixed into the ice cream later.500 grams cherries
- Place the remaining cherries in a tall container. Add the sweetened condensed coconut milk and blend until smooth using an immersion blender. Pour the mixture into a large bowl.320 grams sweetened condensed coconut milk
- Whip the heavy cream until stiff peaks form and gently fold it into the cherry mixture.500 ml heavy cream
- Finely chop the reserved cherries and the almond cookies. Stir them into the ice cream mixture.100 grams almond cookies
- Transfer everything to a freezer-safe container. Any container will work, but shallow containers freeze faster.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Ice cream doesn’t get any easier than this with this delicious cherry ice cream. No machine needed!