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