What Makes Lemon Cherry Ice Cream So Special
With just a handful of simple ingredients, this lemon cherry ice cream delivers a burst of bright citrus and sweet-tart cherries in every creamy spoonful. The velvety texture melts on your tongue, while the chewy dried cherries add a delightful contrast. It’s the kind of dessert that feels like sunshine in a bowl—perfect for summer gatherings or a cozy treat after dinner. If you love the zing of lemon paired with fruity depth, this cherry citrus ice cream will quickly become a favorite.
When I first tested this recipe, I learned that patience is key—letting the mixture chill thoroughly ensures the creamiest results. And don’t skip the resting time before serving! A quick 5-minute thaw softens it just enough for the perfect scoop. Trust me, once you taste this lemon berry ice cream, you’ll want to double the batch. It’s simpler than it looks!
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 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 the sugar dissolves completely, about 5 minutes. Do not boil.
- Remove from heat and whisk in lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Pour the mixture into a bowl and refrigerate for at least 4 hours or until thoroughly chilled.
- Pour chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- During the last 5 minutes of churning, add chopped dried cherries and let them mix evenly into the ice cream.
- Transfer to a freezer-safe container and freeze for at least 2 hours, or until firm. Let sit at room temp for 5 minutes before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Lemon Cherry Ice Cream
- 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 salt
Cook Time for Lemon Cherry Frozen Yogurt
This recipe is a labor of love, but most of the time is hands-off! Prep takes just 15 minutes, while chilling requires 4 hours (perfect for making ahead). The ice cream maker works its magic in 25 minutes, followed by a 2-hour freeze. I often whip it up in the morning so it’s ready by dessert time. For quicker treats, try my no-bake cherry lemon bars—they’re ready in under an hour!
How to Make Cherry Lemon Dessert
Step 1: Warm the Base
In a medium saucepan over medium heat, combine the heavy cream, milk, and sugar. Heat until the sugar dissolves completely, stirring occasionally, about 5 minutes. Do not boil.
Step 2: Add Flavors
Remove the saucepan from heat and whisk in the lemon zest, lemon juice, vanilla extract, and salt until fully combined.
Step 3: Chill Thoroughly
Pour the mixture into a bowl and refrigerate for at least 4 hours, or until thoroughly chilled.
Step 4: Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
Step 5: Add Cherries
During the last 5 minutes of churning, add the chopped dried cherries and let them mix evenly into the ice cream.
Step 6: Freeze & Serve
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm. Scoop and serve. For best texture, let the ice cream sit at room temperature for 5 minutes before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make this recipe even more special. Here’s how I customize it for different tastes and occasions:
- Flavor Swap: Try orange zest and juice instead of lemon for a cherry citrus ice cream variation.
- Diet Tweaks: For a lighter version, substitute half the heavy cream with Greek yogurt (though the texture will be less creamy).
- Texture Fix: If your ice cream crystallizes, blend it with a splash of milk before refreezing.
- Storage Tip: Press parchment paper directly onto the surface before freezing to prevent ice crystals. It keeps beautifully for up to 2 weeks!
Nutrition and Health Benefits
While this lemon cherry ice cream is certainly a treat, it does offer some nutritional perks! The dried cherries provide antioxidants and fiber, while lemon zest packs vitamin C. I like to balance indulgence with nourishment—pair a small scoop with my green tea lemonade for a refreshing duo. According to nutrition experts, enjoying desserts mindfully is key to a happy relationship with food.
A Lighter Version of Lemon Cherry Sorbet
For those watching sugar intake, this recipe adapts beautifully! Swap the dairy for coconut milk and reduce the sugar by half—the tart cherries and lemon still shine. I’ve also had success using honey or maple syrup, as shared in this healthy desserts roundup. If you love fruity treats, this resource offers great sugar-free inspiration too.
Thoughtful Tips for Special Diets
Over the years, I’ve shared this lemon cherry ice cream with friends who watch their sugar intake, and I’ve learned a few sweet tricks to make it work for everyone. Whether you’re sugar-conscious or simply prefer lighter desserts, this cherry citrus ice cream adapts beautifully. My neighbor Margaret, who manages her blood sugar, taught me to love the natural tartness of cherries without overdoing the sweetness—now we enjoy it with just a drizzle of honey!
- Natural Sweeteners: Swap half the sugar with powdered xylitol or stevia for a low-glycemic version that still tastes indulgent.
- Portion Control: Serve in small teacups or espresso spoons—the bright lemon flavor satisfies quickly. Pair with my lemon chia fresca to balance richness.
- Dairy Alternatives: For a vegan lemon berry ice cream, use coconut cream and reduce the sugar by 1/4 cup—the cherries provide natural sweetness!
How to Serve Lemon Cherry Ice Cream
I’ll never forget the summer I served this cherry lemon dessert at my niece’s garden bridal shower—we nestled scoops in hollowed-out lemons, and the guests couldn’t stop raving! For everyday joy, try these simple pairings:
- Drizzle with warmed cherry compote for extra fruitiness
- Top with crushed amaretti cookies for crunch (my Nonna’s trick)
- Serve alongside sparkling lemon-ginger tonic to cleanse the palate
Last Fourth of July, I layered this lemon cherry frozen yogurt with blueberries in parfait glasses—red, white, and blue never tasted so refreshing! For grown-up gatherings, a splash of chocolate sauce makes it feel extra special.
Mistakes to Avoid
Bless your heart, I’ve made every mistake possible with this lemon cherry ice cream—so you don’t have to! Here’s what to watch for:
- Rushing the Chill: If your mixture isn’t cold enough before churning, you’ll get icy crystals. Patience makes creaminess!
- Overpacking the Freezer: Crowding the container prevents proper air circulation. Leave 1-inch headspace as this snickerdoodle ice cream guide suggests.
- Using Fresh Cherries: Their high water content turns icy. Stick with dried—or soak them in a bit of juice first.
My first batch turned out grainy because I added the lemon juice while the cream was too hot—now I always wait until it’s off the heat. As my grandma used to say, “Good ice cream can’t be hurried!”
How to Store Lemon Cherry Ice Cream
When my cousin visited from Savannah last August, she begged me to pack some of this cherry citrus ice cream for her train ride home. Here’s how we kept it perfect:
- Freezer-Safe Containers: Use shallow airtight boxes (I repurpose Greek yogurt tubs) to minimize ice crystals.
- Parchment Press: Place a sheet directly on the surface before sealing—this trick from a pastry chef friend prevents freezer burn.
- Thawing Tip: Transfer to the fridge 15 minutes before serving for smoother scooping.
Stored properly, this lemon berry ice cream keeps its velvety texture for up to 2 weeks—though in my house, it never lasts that long!
Try This Lemon Cherry Ice Cream Yourself
Darling, if my stories haven’t convinced you yet, let me say this: there’s magic in churning your own lemon cherry ice cream. It’s the kind of simple pleasure that takes me back to childhood summers, when my mama would let me turn the old crank ice cream maker on the porch.
Whether you’re making it for a tropical-themed brunch or just because Tuesday deserves dessert, this recipe is your ticket to joy. Need more citrus inspiration? Try my charcoal lemonade for a striking pairing, or go berry-crazy with this beet berry smoothie. Now go forth and scoop happiness!
Frequently Asked Questions
Can I use frozen cherries instead of dried?
While frozen cherries add too much moisture, you can pat them dry and macerate them in sugar first. For best texture, stick with dried cherries as in our cherry lemon bars method.
How do I prevent ice crystals in my lemon cherry sorbet?
Ensure your base is thoroughly chilled before churning, and store it with parchment pressed directly on the surface. A splash of vodka (which doesn’t freeze) can help too!
What foods pair poorly with lemon ice cream?
Avoid serving with dairy-heavy dishes that might curdle from the acidity. Instead, try it with mango mint smoothies or almond cookies.
Can I make this without an ice cream maker?
Absolutely! Freeze the mixture in a shallow pan, stirring every 30 minutes for 3 hours. It’ll be slightly less creamy but still delicious.
