Nothing says summer indulgence like a bowl of creamy, flavorful ice cream — especially when it’s homemade. This Homemade Black Cherry Almond Ice Cream recipe delivers everything you crave: a rich vanilla base, bursts of juicy black cherries, and a delicate crunch of toasted almonds in every bite.
Perfect for special occasions or an elevated treat on a warm afternoon, this recipe requires no preservatives, artificial colors, or complicated techniques — just pure, scoopable bliss made in your own kitchen.
Ingredients
Yields about 1.5 quarts | Makes 8–10 servings
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
For the Mix-ins:
- 1½ cups fresh or frozen black cherries, halved and pitted
- ¼ cup water
- 2 tablespoons sugar (for cherry compote)
- ½ cup sliced almonds, lightly toasted
Equipment Needed:
- Ice cream maker (freezer bowl model or compressor style)
- Saucepan
- Mixing bowls
- Whisk or electric mixer
Preparation Time
- Cherry prep: 10 minutes
- Base preparation: 10 minutes
- Churning: 20–25 minutes
- Freezing time: 4 hours minimum
- Total time: 5 hours (including freezing)
Step-by-Step Instructions
Step 1: Prepare the Cherry Compote
- In a small saucepan, combine cherries, water, and 2 tablespoons of sugar.
- Simmer on low heat for 8–10 minutes, or until cherries are soft and syrupy.
- Let cool completely and refrigerate until ready to use.
Step 2: Make the Ice Cream Base
- In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar is fully dissolved.
- Chill the mixture in the refrigerator for at least 1 hour for better churning results.
Step 3: Toast the Almonds
- In a dry pan over medium heat, toast sliced almonds for 2–3 minutes, stirring frequently until lightly golden and fragrant.
- Set aside to cool.
Step 4: Churn the Ice Cream
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- In the final 5 minutes, slowly fold in the cherry compote and toasted almonds.
Step 5: Freeze to Set
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 4 hours (preferably overnight) for a firm, scoopable texture.
Serving Suggestions
- Serve in a waffle cone for a classic ice cream parlor experience.
- Drizzle with dark chocolate sauce or cherry syrup for added richness.
- Add a scoop to warm brownies or almond cake for a decadent dessert.
- Pair with sparkling wine or iced coffee for a grown-up summer treat.
Nutritional Highlights
| Nutrient | Per Serving (1/10 batch) |
|---|---|
| Calories | 260 |
| Protein | 3 grams |
| Total Fat | 17 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 26 grams |
| Sugars | 23 grams |
| Fiber | 1 gram |
| Sodium | 30 milligrams |
Key Nutritional Notes:
- Black cherries are high in antioxidants, vitamin C, and natural sweetness.
- Toasted almonds offer healthy fats and vitamin E, with a satisfying crunch.
- Heavy cream provides a rich texture, while using real ingredients ensures clean flavor without additives.
Tips & Variations
- Vegan Version: Substitute dairy with coconut cream and almond milk, and use maple syrup instead of sugar.
- Boozy Twist: Add a splash of cherry liqueur or Amaretto for an adult-friendly dessert.
- Berry Mix-In: Replace half the cherries with blackberries or blueberries for a fruitier blend.
- No Ice Cream Maker? Freeze the base in a shallow dish, stirring every 30 minutes until firm (about 3–4 hours).
This Homemade Black Cherry Almond Ice Cream is more than just a frozen dessert — it’s a flavor-packed tribute to summer and simplicity. With juicy fruit, crunchy nuts, and a creamy base, it’s an elegant treat that’s easy enough for a weekday but fancy enough for entertaining.