Cherry Almond Ice Cream
Cherry Almond Ice Cream is a rich and creamy homemade dessert that blends the natural sweetness of ripe cherries with the nutty crunch of almonds. This easy-to-make ice cream offers a refreshing taste with each scoop, making it a perfect treat for warm weather. The creamy base, combined with fresh fruit and nuts, results in a well-balanced dessert that’s both satisfying and indulgent.
Equipment
- 1 Ice Cream Maker
- 1 Mixing bowl
- 1 whisk
- 1 Spatula
- 1 airtight container (for storage)
Ingredients
- 2 cups - Heavy Cream
- 1 cup - Whole Milk
- ¾ cup - Granulated Sugar
- 1 tablespoon - Pure Vanilla Extract
- 1 teaspoon - Almond Extract
- 2 cups - Fresh Cherries pitted and halved
- ½ cup - Chopped Almonds
- A pinch - Salt
Instructions
- n a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, almond extract, and a pinch of salt until the sugar is completely dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (typically 20-25 minutes).
- Once the ice cream reaches a soft-serve consistency, gently fold in the fresh cherries and chopped almonds, ensuring they are evenly distributed.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours, or until firm.
- Once frozen, scoop the ice cream into bowls or cones and enjoy!
Notes
- If fresh cherries aren’t available, frozen cherries can be used. Be sure to thaw and drain them well before adding them to the ice cream base.
- For a richer flavor, toast the almonds before adding them to the ice cream mixture.
- If you don’t have an ice cream maker, you can manually stir the mixture every 30 minutes while freezing to help prevent ice crystals from forming.
- Customize the sweetness by adjusting the sugar amount or adding more vanilla or almond extract for a deeper flavor.
- For a dairy-free version, use plant-based milk (like coconut or almond milk) and substitute the heavy cream with coconut cream.