Maraschino Cherry Ice Cream with Condensed Milk

Early attempts at this recipe were a failure. I once tried simply chopping the cherries and folding them into the cream for a quick result, but the fruit all sank to the bottom and the base ended up gritty and watery.

Many "premium" cherry flavors at specialty shops taste like artificial cough syrup overly sweet and lacking depth. This version fixes that by concentrating the fruit's intensity and balancing it with a hint of almond.

The final result looks like something straight from a 1950s diner: a thick, creamy base laced with mahogany colored ribbons of fruit. It is a simple process, but those few extra minutes spent on the stove make a world of difference in every scoop.

Why the Reduction Matters

• Intense Flavor: Reducing the juice eliminates extra moisture. This stops ice crystals from forming and keeps the fruit flavor punchy.
• Condensed Milk: The sugar in the milk prevents the mixture from freezing too hard. This ensures the texture stays creamy and scoopable.

If you enjoy this no-churn approach, you'll likely love my Cookie Dough Ice Cream, which uses a similar heavy cream base.

Choosing between convenient jarred cherries and fresh ones completely changes the dessert's personality.

Keep in mind that because maraschino cherries are stored in syrup, you can skip adding extra sugar to the fruit mixture.

What Each Ingredient Does

The heavy cream needs to be ice cold. If it's room temperature, it won't hold the air we need for that light texture.

The Shopping List

• 1 cup (150g) Maraschino cherries, drained and chopped Why this? Adds the iconic sweetness and red hue
• 1/4 cup (60ml) Maraschino cherry juice Why this? For a concentrated flavor base
• 1/2 tsp (2.5ml) Almond extract Why this? Deepens the cherry taste
• 2 cups (480ml) Heavy whipping cream, cold Why this? Ensures a light and airy consistency
• 1 can (14oz / 397g) Sweetened condensed milk Why this? Eliminates the need for an ice cream machine
• 1 tbsp (15ml) Vanilla extract Why this? Rounds out the sugary notes
• 1g Fine sea salt Why this? Provides a necessary contrast to the sugar

I typically use a generic brand of cherries, but if you can source Luxardo cherries, they provide a more complex flavor that feels less like candy.

Needed Kitchen Gear

No specialized ice cream machine is required for this recipe. Here is the basic kit: - Small saucepan for the reduction. - Large, chilled mixing bowl. - Stand mixer or hand mixer (KitchenAids are ideal). - Rubber spatula for folding. - 9x5 inch metal loaf pan.

Opt for a metal pan rather than plastic; metal transfers heat away from the cream faster, allowing the ice cream to set more uniformly.

Step by step Process

1. Pour the reserved cherry juice into a small saucepan. Set it over medium heat and simmer for 5-7 minutes until the liquid reduces by half and looks syrupy.
2. Take the pan off the heat. Stir in the chopped cherries and almond extract, then let it cool completely. Note: Adding warm syrup to cream will melt your air bubbles.
3. Pour the cold heavy whipping cream and salt into your chilled bowl. Beat on high speed until stiff peaks form.
4. In a separate bowl, whisk the sweetened condensed milk and vanilla extract together until the mixture is smooth.
5. Gently fold the whipped cream into the condensed milk. Use a spatula in a figure eight motion to keep the air inside.
6. Dollop the cooled cherry mixture over the top of the cream. Use a knife or skewer to swirl the cherries through, creating ribbons.
7. Pour the mixture into the 9x5 inch metal loaf pan.
8. Cover the pan and freeze for 6 hours.

Trust me, don't peek at it after two hours. It needs the full time to set, or you'll end up with a soft serve consistency.

Fixing Common Issues

Fixing Soft Texture

If your Maraschino Cherry Ice Cream is too soft to scoop, the cream likely wasn't whipped enough. You need those stiff peaks to provide the structure. Next time, make sure the bowl and the beaters are chilled in the freezer for 10 minutes before you start.

Preventing Grainy Base

Graininess usually happens when the condensed milk and cream aren't folded together properly. Instead of stirring vigorously, use a slow fold. This preserves the fat globules and keeps the texture smooth.

Stopping Cherry Sinking

Cherries sink when the cream base is too thin. By whipping the cream to stiff peaks and reducing the juice into a syrup, the base becomes thick enough to suspend the fruit. If they still sink, try chopping the cherries into smaller bits.

Serving Suggestions

This is a bold dessert, so it pairs well with things that have a bit of a bitter or tart edge. I love serving it with a slice of warm, dark chocolate cake.

For a full dessert spread, you could put this alongside a slice of Banana Cream Pie to give your guests a choice between fruit and cream flavors.

If you want a retro sundae, top a scoop with whipped cream, a drizzle of chocolate syrup, and one whole cherry on top. It's a classic for a reason.

Storage and Waste

Store the ice cream in an airtight container and keep it frozen for a maximum of 3 months. To stop ice crystals from forming, press wax paper against the surface before sealing the container.

Save any remaining cherry juice from the jar. You can use it to glaze ham or mix it into a gin and tonic for a vibrant pink cocktail. If there are a few cherries left over, dice them and stir them into Greek yogurt for a quick breakfast.

Alternative Versions

Feel free to customize this recipe to suit your taste. For a more indulgent version, try a Maraschino Cherry Chocolate Ice Cream by whisking 1/4 cup of cocoa powder into the condensed milk before folding in the cream.

If you're using a Ninja Creami, you can bypass the whipping and folding steps. Simply blend the condensed milk, cream, and vanilla, freeze the base for 24 hours, and spin it on the "Ice Cream" setting before stirring in the cherry reduction at the end.

For a dairy-free alternative, coconut cream is the best substitute. Use the thick portion of a chilled can of full fat coconut milk in place of the heavy cream.

Now you're all set. This dessert strikes a perfect chord between nostalgic sweetness and creamy richness. Just be patient during the freezing process, and you'll have a treat that puts any store-bought pint to shame.

According to USDA FoodData Central, the calorie count for these types of cream based desserts is primarily driven by the saturated fats in the heavy cream and the concentrated sugars in the milk. It's definitely an occasional indulgence!