Cherry Ice Recipe

Prep cherries

If using fresh cherries, pit them and halve; if using frozen, thaw until pliable and drain excess juice. Reserve about 1/4 cup of the cherries for swirling/garnish if desired.

Blend base

In a high‑speed blender combine 3 cups almond milk, 1 cup canned coconut milk, 2 cups pitted cherries, 1 tablespoon maple syrup, 2 teaspoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract (if using). Blend until completely smooth, about 45–60 seconds.

Thicken slightly

In a small bowl, whisk 1 teaspoon cornstarch into 2 tablespoons cold water until dissolved. Pour mixture into the blended milk and cherry mixture and shake the blender jar briefly to combine. Transfer to a small saucepan and warm gently over low heat, stirring, until the mixture just begins to thicken and steam (do not boil), about 3–4 minutes. This step improves body and reduces icy texture.

Chill

Remove from heat and let cool to room temperature, then refrigerate until thoroughly cold, at least 2 hours (or overnight). Chilling is important for smooth texture.

Churn (no-ice-cream-maker alternative included)

If you have an ice cream maker: pour chilled base into the machine and churn according to manufacturer instructions until soft‑serve consistency (typically 20–25 minutes). During the last 5 minutes, fold in about 1/4 cup reserved cherries. If you don't have a maker: pour chilled mixture into a shallow metal loaf pan, freeze for 45 minutes, then vigorously whisk or use an electric mixer to break up ice crystals. Repeat stirring/whisking every 30–45 minutes for 3–4 cycles until creamy, folding in reserved cherries during the last interruption.

Firm up

Transfer churned ice cream to an airtight container, smooth the top, press a piece of parchment directly onto the surface to prevent ice crystals, and freeze until firm, 2–4 hours.

Cook almonds

Line a baking sheet with parchment. In a medium nonstick skillet over medium heat combine 1 cup almonds, 3 tablespoons granulated sugar, and 1 tablespoon water. Stir continuously as the sugar dissolves and begins to bubble, about 3–5 minutes.

Caramelize and season

Continue stirring until the sugar crystallizes onto the almonds, then melts again into a glossy caramel coating and turns light amber, about 2–3 more minutes. Remove from heat immediately, stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract (if using) to coat evenly.

Cool and chop

Spread the candied almonds on the prepared baking sheet in a single layer to cool. Once cool, break any clusters apart and roughly chop or leave whole depending on desired texture. Store at room temperature in an airtight container until ready to serve. Use about 3–4 tablespoons per serving for garnish; remainder keeps for several days.

Serve

Scoop the almond milk cherry ice cream into chilled bowls or glasses. Sprinkle a generous tablespoon or two of chopped candied almonds over each serving, add 1–2 tablespoons halved fresh cherries and a light sprinkle of toasted sliced almonds if using. Finish with a tiny pinch of flaky sea salt to enhance flavors.

Storage

Keep leftover ice cream in an airtight container in the freezer up to 1 week for best texture. Candied almonds store separately at room temperature up to 1 week.