Black Cherry Ice Cream

This homemade ice cream requires no special ice-cream machine, ice, or elaborate schemes-a blessing during the busy summer months. Just whip cream, fold in cherries and freeze. We found the recipe on the Internet courtesy of a chef-mom from Wisconsin. We hope she uses cherries from across the lake! It's summer in Northern Michigan and that means it U-pick cherry season. Use local black cherries to make this ice cream recipe.


  • 2 cups ripe black cherries, pitted
  • 2⁄3 cup granulated sugar
  • 1 1⁄4 cups heavy cream, whipped
  • fresh lemon juice


Mash cherries slightly with the sugar in a bowl. Fold in whipped cream and add just a squeeze of lemon juice—more if you like your ice cream a little less sweet. Pour the mixture into a container (we used a metal mixing bowl). Cover and freeze until firm, beating by hand after 1 1⁄2 hours. Let freeze at least 4 hours total. Serve in sugar cones. Wine pairing: Cherry port