Creamy Balsamic Roasted Cherry Ice Cream
A silky, homemade ice cream featuring roasted cherries caramelized with balsamic vinegar, delivering a perfect balance of sweet and tangy flavors. This easy dessert is ideal for summer evenings and impresses with its unique flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (300g) fresh cherries, pitted and halved
- 2 tablespoons balsamic vinegar
- ⅓ cup (65g) granulated sugar
- 2 cups (480ml) cold heavy cream
- 1 cup (240ml) cold whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Pit and halve about 2 cups (300g) of fresh cherries. Toss them gently in a bowl with ⅓ cup (65g) granulated sugar and 2 tablespoons balsamic vinegar until evenly coated.
- Spread the cherries evenly on the baking sheet. Roast for 20 minutes, stirring halfway through.
- Remove cherries from the oven and let cool completely.
- In a large mixing bowl, combine 2 cups (480ml) cold heavy cream, 1 cup (240ml) cold whole milk, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and a pinch of salt. Whisk until smooth and slightly thickened.
- Fold the cooled roasted cherries gently into the cream mixture.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 25 to 30 minutes) until soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften.
Notes
Do not overcrowd the baking sheet to ensure cherries roast instead of steam. Use good-quality aged balsamic vinegar for best flavor. Keep dairy cold until churning for creamier texture. Over-churning can make ice cream icy; under-churning leaves it too soft. Freeze in a shallow container for even freezing and easier scooping. For no ice cream maker, freeze in a container and stir every 30 minutes until firm.
Nutrition
- Serving Size: About ½ cup per serv
- Calories: 210
- Sugar: 15
- Fat: 15
- Carbohydrates: 18
- Protein: 3
Keywords: balsamic cherry ice cream, roasted cherry ice cream, homemade ice cream, summer dessert, easy ice cream recipe, creamy ice cream, balsamic vinegar dessert