⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A creamy vegan cherry ice cream with high fruit content. Two versions depending on how thick or watery your fruit purée is. Adjust sugar based on cherry type.

Sugar Guide by Cherry Type

  • Sweet cherries (sötkörsbär/bigarråer): 1.5-2 dl sugar
  • Sour cherries with clear juice (amoreller): 2-2.5 dl sugar
  • Sour cherries with colored juice (moreller): 2.5-3 dl sugar

For Thick Fruit Purée

Use this when your blended cherries make a thick purée.

Ingredients

  • 500 g pitted cherries
  • 2 dl plant milk
  • 0.5 dl cornstarch (majsstärkelse)
  • 2 tbsp glucose (optional)
  • 2 dl sugar (adjust by cherry type)
  • 1 dl neutral oil (not coconut)
  • 1-2 krm vanilla powder
  • 0.25-1 krm salt
  • 2.5 dl plant-based whipping cream, unwhipped

For Watery Fruit Purée

Use this when your blended cherries are runny or watery.

Ingredients

  • 500 g pitted cherries
  • 2 dl plant milk
  • 0.5 dl cornstarch (majsstärkelse)
  • 2 tbsp glucose (optional)
  • 2.5 dl sugar (3 dl for sour cherries)
  • 1 dl neutral oil (not coconut)
  • 1-2 krm vanilla powder
  • 0.25-1 krm salt
  • 2.5 dl plant-based whipping cream, unwhipped

Instructions

  1. Purée fruit: Pit cherries and blend to a smooth purée.

  2. Cook base: Bring milk, cornstarch and glucose (if using) to a boil. Remove from heat when thickened.

  3. Combine: Stir in cherry purée, sugar, oil, vanilla and salt.

  4. Cool: Let cool completely, then mix with unwhipped cream. For best results, let mixture mature overnight in the fridge.

  5. Churn: Process in ice cream machine until soft-serve consistency.

  6. Freeze: Transfer to container and freeze 1-2 hours until scoopable.

  7. Serve: Let sit 10-30 minutes at room temperature before serving if frozen longer than a few hours.

Without an Ice Cream Machine

  1. Pour mixture into a freezer-safe container.

  2. Stir every hour for 3-5 hours while freezing to break up ice crystals.

  3. When soft-serve consistency is reached, beat briefly with an electric mixer to break remaining crystals.

  4. Freeze 1-2 more hours until scoopable.

Alternative parfait method: Fold cooled base gently into whipped cream instead of unwhipped. Freeze without stirring - this gives a lighter, airier texture.

Notes

Homemade vs store-bought: Commercial ice cream has more air whipped in, so homemade will always be firmer from the freezer. Always let it temper before serving.

Glucose: Helps with smooth texture but is optional.

Storage: Don’t thaw and refreeze - ice crystals will form. Freeze in smaller portions if not using all at once.

Source: Kakboken