Roast cherry ice cream is a delightful twist on a summer classic, combining the natural sweetness of fresh cherries with the deep, caramelized flavors that only roasting can achieve. This homemade ice cream is rich, creamy, and bursting with the irresistible taste of roasted cherries, making it an unforgettable dessert for any occasion. Whether you’re a seasoned ice cream maker or trying your hand at it for the first time, this recipe is simple to follow and produces results that taste gourmet. If you’re ready to upgrade your dessert game, this roast cherry ice cream will quickly become your go-to treat!
Why You’ll Love This Roast Cherry Ice Cream
This isn’t just another cherry ice cream—it’s roasted cherry ice cream, which means the fruit takes on a whole new depth of flavor. Roasting the cherries caramelizes their natural sugars, giving the ice cream a beautifully complex taste that balances sweetness and tartness perfectly. Combined with a creamy base, a hint of lemon for brightness, and a pinch of salt to enhance the flavors, this dessert is pure indulgence. Plus, it’s versatile—you can enjoy it as-is, pair it with chocolate desserts, or use it to elevate a simple fruit tart.
Ingredients
Here’s what you’ll need to make this luscious roast cherry ice cream:
- 56 ounces (1.5 kg) whole fresh cherries, pits in (about 10 cups)
- ⅔ cup (145 g) caster sugar
- 1 & ⅔ cups (400 ml) thickened cream
- 1 tablespoon (15 ml) fresh lemon juice (about half a medium lemon)
- 1 pinch table salt
Step-by-Step: How to Make Roast Cherry Ice Cream
- Preheat and prep
Preheat your oven to 445°F (230°C). Remove stems from the cherries, keeping the pits in for roasting. - Roast the cherries
Place the cherries in an oven-safe, stovetop-friendly dish or skillet. Sprinkle with ½ cup sugar, then roast for 30–40 minutes until the tops begin to caramelize. Stir and return to the oven for an additional 10 minutes. - Cool and pit
Carefully remove the pan (it will be very hot!) and allow the cherries to cool. Once cool enough to handle, transfer the pits to a saucepan and put the pitted cherries into a tall mixing bowl. - Blitz and reduce
Lightly blend the cherries with a stick blender until coarsely chopped, avoiding a full puree. Return the chopped cherries to the pan and simmer over medium heat until they reach a thick, jam-like consistency. - Strain the liquid
Press the cherries through a strainer to extract as much liquid as possible—aim for about 550g of liquid. If there’s too much liquid, return it to the pan to reduce further. - Infuse the cream
Add the cherry pits to the saucepan with the cream. Simmer over low heat for 10–15 minutes, stirring occasionally. Remove from heat and strain out the pits. - Combine and chill
Place a bowl over an ice bath. Add the strained cherry liquid with the infused cream, lemon juice, and a pinch of salt. Whisk until smooth, then refrigerate until fully chilled (up to 2 days if needed). - Churn
Pre-chill your ice cream maker if needed. Pour the mixture into the machine and churn for about 30 minutes, until it reaches a soft-serve consistency. - Freeze or enjoy
You can enjoy the ice cream immediately as soft-serve or transfer it to an airtight container and freeze for up to two weeks.
Helpful Tips
- Roast in batches: If your pan isn’t large enough, roast the cherries in two batches to ensure even caramelization.
- Don’t skip the pits: Infusing the cream with cherry pits adds a subtle almond-like depth to the ice cream.
- Taste test as you go: Adjust sugar or lemon juice to suit your preference before churning.
Substitutions And Variations
- Dairy-free version: Swap the thickened cream for full-fat coconut cream for a tropical twist.
- Boozy cherry ice cream: Stir in a splash of cherry liqueur or amaretto just before churning.
- Chocolate swirl: Fold in melted dark chocolate or chocolate chips before freezing for a black forest-style treat.
Storage Instructions
Keep the ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing. For the best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
Nutritional Information
- Calories: 492 kcal
- Carbohydrates: 71 g
- Protein: 5 g
- Fat: 24 g
- Saturated Fat: 15 g
- Fiber: 6 g
- Sugar: 62 g
- Potassium: 653 mg
- Vitamin C: 20 mg
(Nutritional details are approximate and may vary depending on the specific ingredients used.)
Serving Suggestions
- Classic scoop: Serve in a waffle cone or chilled bowl.
- With brownies: Pair with warm brownies for an extra-indulgent dessert experience.
- On pancakes or waffles: Use it as a decadent topping for a brunch upgrade.
- With sparkling wine: Serve small scoops in champagne flutes for a festive touch.
Frequently Asked Questions About Roast Cherry Ice Cream
1. Can I substitute frozen cherries for fresh ones?
Although fresh cherries deliver the best flavor, frozen cherries can be used successfully as well.
2. Do I need an ice cream maker?
No. You can make this without an ice cream maker by freezing the mixture in a shallow dish and stirring every 30 minutes for 3–4 hours to break up ice crystals.
3. Can I make it less sweet?
Absolutely! Reduce the sugar by 2–3 tablespoons if you prefer a more tart flavor.
4. How long does it last in the freezer?
Properly stored, it stays fresh for up to two weeks, though the texture is best within the first few days.
5. Can I skip roasting the cherries?
You could, but roasting enhances the depth and sweetness of the cherries. It’s what makes this recipe truly special!
Conclusion
I hope this recipe brings you as much joy in making and sharing it as it does for me. Thank you for joining me in creating this roast cherry ice cream! Whether it’s for a summer celebration, a dinner party dessert, or just a cozy night in, this ice cream is sure to impress. Happy churning, and thank you for being part of this food-loving community!
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Roast Cherry Ice Cream
- Total Time: ~3 hours 15 minutes
- Yield: About 1.5 quarts (6–8 servings) 1x
Description
Roast cherry ice cream is a creamy homemade dessert made with caramelized roasted cherries, infused cream, and a hint of lemon. Perfect for summer or anytime you crave a fruity, refreshing treat.
Ingredients
56 ounces (1.5 kg) whole fresh cherries, pits in (about 10 cups)
⅔ cup (145 g) caster sugar
1 & ⅔ cups (400 ml) thickened cream
1 tablespoon (15 ml) fresh lemon juice (about half a medium lemon)
1 pinch table salt
Instructions
Preheat oven to 445°F (230°C). Remove stems from cherries, keeping pits in.
Place the cherries in an oven-safe, stovetop-friendly dish or skillet. Sprinkle with ½ cup sugar and roast for 30–40 minutes. Stir and roast for 10 more minutes.
Cool, then pit the cherries. Transfer pits to a saucepan and cherries to a tall bowl.
Lightly blend cherries with a stick blender (coarsely chopped). Return to pan and simmer over medium heat until thick and jam-like.
Strain cherries, pressing to extract about 550g liquid. Reduce further if needed.
Simmer pits with cream over low heat for 10–15 minutes, stirring occasionally. Strain pits.
Combine strained cherry liquid, infused cream, lemon juice, and salt over an ice bath. Whisk until smooth. Chill.
Churn mixture in an ice cream maker for about 30 minutes.
Serve immediately or freeze in an airtight container for up to 2 weeks.
Notes
Infusing the cream with pits adds an almond-like depth to the flavor.
For dairy-free, use full-fat coconut cream.
For a boozy twist, add cherry liqueur or amaretto before churning.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 492 kcal
- Sugar: 62 g
- Carbohydrates: 71 g
- Protein: 5 g