Cherry Ice Cream Recipe

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For a homemade treat, this ice cream will make your family feel special.—Carol Dale, Greenville, Texas
TOTAL TIME: Prep: 15 min. + cooling Freeze: 30 min.
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + cooling Freeze: 30 min.
MAKES: 32 servings


  • 6 eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups milk
  • 1 can (21 ounces) cherry pie filling
  • 1 quart heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract

Nutritional Facts

1 serving (1/2 cup) equals 223 calories, 13 g fat (8 g saturated fat), 86 mg cholesterol, 48 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein.


  1. In a bowl, beat the eggs and sugar until thick and lemon-colored. Scald milk; slowly pour into egg mixture, stirring constantly, until sugar is dissolved. Cool.
  2. Chop the cherries by hand or in a food processor. Combine cherries with egg mixture and all remaining ingredients. Freeze in an ice cream maker. Yield: about 1 gallon.
Originally published as Cherry Ice Cream in Country Woman March/April 1992, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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