Tart Cherry Ice Cream

star rating (11) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: 1 quart

Recipe photo

This ice cream definitely has a tart cherry flavor, not a sweet cherry, not a maraschino cherry. It's got depth of flavor and cherry pucker to it. It's the ice cream version of old-fashioned tart cherry pie, and it is extraordinary.

Tart Cherry Ice Cream

star rating (11) rate this recipe »
Hands-on time:
Total time:
Yield: 1 quart
Published: 06/06/2011


Tips from our bakers

  • No time to order cherry juice concentrate? Check the freezer section in your grocery store for frozen juice concentrates. The flavor will be different, and be sure to check the sugar content.
  • You can replace the pastry cream filling mix with instant vanilla pudding in a pinch. Your ice cream won't be as silky and rich, but it's still mmm, mmm, yummy!


see this recipe's blog »

1) Combine the cream and milk in a large measuring cup.

2) Whisk in the sugar and pastry cream filling mix. Whisk until no more lumps remain.

3) Whisk in the cherry juice concentrate and the vanilla.

4) Refrigerate the ice cream base for at least two hours, or up to overnight.

5) Freeze the cold base in an ice cream maker according to the manufacturer's directions.

6) When the machine finishes, scrape the ice cream into a one quart container and place in the freezer for at least 4 hours to ripen and finish hardening.

Yield: 1 quart


1 2  All  
  • star rating 08/29/2013
  • lisagail1070 from KAF Community
  • This is the first recipe I used in my new Cuisinart ice cream maker sent from KAF. It was good, but not spectacular. I didn't use quite a full 3/4 cup of cherry, just used up the last of the old bottle, and didn't want to open the new one for less than 1/4 cup. I'd read how strong and potent it tasted, so thrifty is better in my book. There was sediment in the bottom of the bottle, sorta crunchy residue, but it tasted ok, and broke up (like solidified brown sugar does) so I mixed it in, too. No residue after the ice cream was finished. I used a bit less than 3/4 cup of sugar, too. I added some finely chopped dark chocolate chunks when it was almost frozen. I might make this again, depending on my family's review. I liked not having to cook a custard base, and didn't refrigerate it before pouring it in the freezer machine. It froze fine, and I may adapt the base (with the pastry cream powder) to use with other flavors, instead of just cherry. On the other hand, I LOVE the Cuisinart ice cream machine and look forward to trying all different things in it.
  • star rating 08/14/2012
  • sharonannemail from KAF Community
  • I've got this very concentrate, but I'll need to use pudding. Question... what did you drizzle over top [in the photo]? Did I miss [THAT[ in the recipe? How did you make that - with the concentrate, boiled down with sugar? Or not? Need more info. Thanks in advance. -- Sharon Anne
    From the blog comments, I see MJ mentions it's "just a touch" of the cherry concentrate drizzled on top. Happy Baking - or ice cream making! Irene @ KAF
  • star rating 07/14/2012
  • alisonoverton from KAF Community
  • We've made this recipe twice now, and it's delicious! I used vanilla pudding instead of the pastry cream and Trader Joe's morello cherries instead of the cherry concentrate because that's what I had. I used 3/4 cup of the juice and then added cherries and chocolate chips. We'll be making this again!
  • star rating 04/22/2012
  • retro80sdoc from KAF Community
  • A bit too tart for me but the cherry flavor was nice. I also have the "brown" color problem. I believe this is due to the color of my cherry concentrate. I initially made the KAF cherry cupcakes with cherry buttercream icing recipe and the flavor was fantastic but like this recipe the color was tan. I used same container of concentrate for both and the color of the concentrate has a predominately brown color to it as opposed to red. I don't know if the concentrate I was shipped was too "old" but the best buy date claims Feb 2013.
    The color of the concentrate can vary depending on the fruit. I've seen it a bright ruby red, but also more of a rusty red color, both with the same expiration date. If you'd like the ice cream a little pinker, just add a few drops of food coloring until you have the color you like. MJR @ KAF
  • star rating 09/07/2011
  • Mary from Michigan from KAF Community
  • This was excellent. I wanted to use my big ice cream freezer so I quadrupled the recipe to make 4 qts as I was making it for a crowd. Everyone loved it. It really does taste like cherry pie. Since I was making a big batch I wanted to make sure I used the ingrediants as stated in the recipe so I ordered the King Arthur filling vs using pudding. I am not sure why people said theirs came out brown as mine came out a lovely red/pink color. The only thing I noticed was it did not get as hard as some ice cream does, but that did not bother me.
  • star rating 08/17/2011
  • F.A. Morris from Imperial Beach,Ca.
  • This is not a good recipe. It tastes like commercial supermarket baked goods. The color is tan . We liked the cherry concentrate. Seven people disliked this.In fact we discarded the entire batch. Very disapointing.
    Sorry to hear that this one didn't work out for you. Please call our baker's hotline if you would like to troubleshoot.
  • star rating 07/03/2011
  • keninlv from KAF Community
  • In addition to loving the tart-sweet flavor of this ice cream, I loved the simplicity of the preparation. I normally make cooked ice cream bases, but I can't wait to adapt this recipe to other flavors. I used instant pudding but am thinking about trying the custard mix to see the difference in flavor and texture. Good recipe!
  • star rating 07/03/2011
  • ccampmurray from KAF Community
  • A wonderful flavor particularly since sour cherries are not available here in the South. My only complaint is that the color is that of chocolate milk! I uses a new bottle of cherry concentrate and vanilla pudding mix so I am not sure why it is brown and not some shade of red.
    If you give us a call at the Baker's Hotline, we'd love to talk it over and find the culprit in your outcome! ~JDT@KAF
  • star rating 06/30/2011
  • tmastello from KAF Community
  • Deliciously tart and not overly sweeet. I stirred in 1/2 cup mini semisweet chips at the end and and served it with a drizzle of amaretto on top. Yum! Also made a coffee version swapping the cherry juice for 1/2 cup water mixed with 2 tablespoons instant espresso powder and 1 cup burgundy chocolate chunks added at the end. So good- we ate almost half while it was like soft serve consistency before the final trip to the freezer. Very easy to make and I love that you do not have to cook a custard first.
  • star rating 06/18/2011
  • Luann from Missouri
  • I thought this was great. It is quite tart, but VERY flavorful. I like it just like it is, but I think it would make a good swirl in with vanilla ice cream. I think it would make a great ice cream pie with a graham cracker crust, or maybe tiny tarts. I noticed that it stayed a little softer in the ice cream freezer than some other recipes that I have made and it doesn't freeze rock hard in the freezer--just perfect for serving.
1 2  All  

Related recipes