What Makes Lemon Cherry Ice Cream So Special
Creamy, tangy, and bursting with fruity sweetness, lemon cherry ice cream is the kind of dessert that makes summer feel endless. With just a handful of simple ingredients—fresh lemon zest, plump dried cherries, and velvety cream—this frozen treat delivers a perfect balance of bright citrus and deep cherry notes. It’s like scooping sunshine into a bowl, with little chewy surprises in every bite. Whether you’re craving a cherry lemon dessert or something frosty to beat the heat, this recipe is your answer.
Now, I’ll confess—the first time I tested this, I got impatient and skipped the chilling step. Big mistake! The mixture needs that quiet time in the fridge to develop its flavors fully. But once I waited (okay, maybe I napped), the result was magic. Trust me, friends: this lemon cherry frozen yogurt-inspired delight is worth every minute. You’ll want to double the batch—it disappears faster than fireflies at dusk!
What You’ll Find in This Article
Lemon Cherry Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 1 tbsp lemon zest
- 0.25 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 0.5 cup chopped dried cherries
- 0.25 tsp kosher salt
Equipment
- medium saucepan
- ice cream maker
- freezer-safe container
Method
- In a medium saucepan over medium heat, combine the heavy cream, milk, and sugar. Heat until warm and the sugar dissolves, about 5 minutes. Do not boil.
- Remove from heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Cover the mixture and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes.
- During the last 5 minutes of churning, add chopped dried cherries and mix until evenly distributed.
- Transfer to a freezer-safe container, smooth the top, and freeze for at least 2 hours. Let sit 5 minutes before scooping.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Lemon Cherry Ice Cream
Here’s what you’ll need to whip up this dreamy lemon cherry gelato-style treat:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried cherries
- 1/4 teaspoon kosher salt
Cook Time for Cherry Lemon Ice
Prep time: 10 minutes (plus 4+ hours chilling)
Churning: 25 minutes
Freezing: 2 hours
Total: About 6.5 hours (mostly hands-off!)
I love that most of this cherry lemon ice recipe is passive time—perfect for folding laundry or sipping iced tea while your freezer does the work.
How to Make Lemon Cherry Sorbet-Inspired Ice Cream
Step 1: Warm the Base
In a medium saucepan over medium heat, combine the heavy cream, milk, and sugar. Heat until the mixture is warm and the sugar dissolves, stirring occasionally, about 5 minutes. Do not boil.
Step 2: Add Bright Flavors
Remove from heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt until fully combined.
Step 3: Chill Thoroughly
Cover the mixture and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 4: Churn to Perfection
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until thick and creamy.
Step 5: Fold in Cherries
During the last 5 minutes of churning, add the chopped dried cherries and let them incorporate evenly.
Step 6: Freeze & Serve
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Freeze for at least 2 hours or until firm before serving. For best texture, let it sit at room temperature for 5 minutes before scooping.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this lemon cherry frozen yogurt-inspired treat even better:
- Flavor Swap: Try orange zest and cranberries for a winter twist—it’s like Christmas in a cone!
- Diet Tweak: For a lighter version, swap half the cream for coconut milk (just know it’ll freeze harder).
- Texture Fix: If your cherries clump, toss them with a teaspoon of flour before adding.
- Storage Tip: Press parchment paper directly onto the surface to prevent ice crystals. It keeps for 2 weeks (if it lasts that long)!
Nutrition and Health Benefits
While I’d never call ice cream health food, this lemon cherry ice cream does offer some perks! Lemons bring vitamin C, and cherries pack antioxidants. I like pairing it with my green tea lemonade for a balanced treat. According to this citrus expert, lemon zest also contains beneficial oils. For portion control, try serving in small cups—it’s rich enough to satisfy in modest scoops!
A Lighter Version of Cherry Lemon Dessert
Want to lighten things up? Here’s how I tweak it: Replace half the cream with Greek yogurt (the texture mimics tangy lemon dishes), and use honey instead of sugar. For a dairy-free option, coconut cream works beautifully—just add a splash of lemon chia fresca to keep it scoopable. As this lemon lover notes, acidity helps balance sweetness naturally!
Thoughtful Tips for Special Diets
When my cousin Marie was diagnosed as diabetic, I started experimenting with sugar-conscious versions of all our family favorites—including this lemon cherry ice cream. The good news? With a few simple swaps, you can enjoy this sunny dessert without the blood sugar spike. For a low glycemic twist, I’ve had great success replacing half the sugar with powdered xylitol (it blends beautifully!). If you’re watching sugar intake, try folding in fresh cherries instead of dried—their natural sweetness means you can reduce added sugar by a third. And for portion control, I love serving this in mini mason jars—just enough to satisfy that craving!
How to Serve Lemon Cherry Ice Cream
One summer evening, I served this lemon cherry gelato-inspired treat alongside my grandmother’s shortbread cookies—the buttery crunch against the creamy tang was pure magic. For a showstopping dessert, layer it with lemon tiramisu in parfait glasses, or pair it with zesty lemon dishes for a refreshing contrast. My neighbor swears by drizzling it with charcoal lemonade syrup for a dramatic black-and-pink presentation!
Last Fourth of July, I sandwiched scoops between homemade macarons for a patriotic cherry lemon ice sandwich—the kids still talk about it! For grown-up gatherings, a splash of ginger-lemon tonic makes a sophisticated float.
Mistakes to Avoid
Bless your heart—we’ve all had kitchen mishaps! My first batch of lemon cherry frozen yogurt turned into sweet lemon soup because I rushed the chilling. Here’s how to sidestep common pitfalls:
- Grainy Texture: If your sugar doesn’t fully dissolve, strain the mixture before chilling. As this citrus pro advises, heat matters!
- Cherry Clumps: Toss dried cherries with a teaspoon of the sugar before adding—it prevents them from freezing into one stubborn mass.
- Ice Crystals: Press parchment directly onto the surface before freezing. My coconut smoothie trick works wonders here too.
And darling, if your ice cream freezes rock-hard? Don’t fret—just let it sit at room temperature for 10 minutes. As my mama used to say, “Good things come to those who wait!”
How to Store Lemon Cherry Ice Cream
When my niece Sarah visited last August, she begged to take home a tub of this lemon cherry sorbet-inspired treat. Here’s how we kept it perfect for her 3-hour drive: Use an insulated container with parchment pressed against the surface (just like my watermelon smoothie trick). For home storage, I swear by these methods:
- Container Choice: Shallow airtight containers freeze more evenly than deep ones—I reuse quart-sized deli containers.
- Freezer Placement: Store toward the back where temperature fluctuates less, unlike the door shelves.
- Reviving Leftovers: If it gets too hard, this lemon expert suggests blending with a splash of milk.
Properly stored, it keeps its velvety texture for 2 weeks—though in my house, it never lasts that long!
Try This Lemon Cherry Ice Cream Yourself
I’ll never forget the summer I first perfected this recipe—the way my porch smelled like sunshine and cherries as the ice cream churned. Now it’s your turn to create those sweet memories! Whether you’re craving a holiday-worthy dessert or just a cool treat after gardening, this cherry lemon dessert delivers joy in every spoonful. For more inspiration, try my pineapple smoothie for breakfast and save this ice cream for golden hour indulgence. Trust me, your future self will thank you!
Frequently Asked Questions
Can I make this without an ice cream maker?
Absolutely! Pour the mixture into a shallow pan, freeze for 2 hours, then whisk vigorously every 30 minutes until creamy. It’ll have more crystals but still tastes divine—like a lemon chia fresca in frozen form.
How do I prevent my cherries from sinking?
Toss them with a teaspoon of flour before adding—it helps them stay suspended. This trick works for fruit-studded cakes too!
Why did my ice cream turn out too tart?
Lemons vary in acidity! Balance it by stirring in 1-2 tablespoons of honey after churning, or serve with snickerdoodle cookies.
Can I use frozen cherries instead of dried?
Thaw and pat them dry first—excess moisture makes icy spots. For best results, try macerating them with sugar like in lemon bars.
