What’s better than cherry ice cream on a hot summer’s day? Cherry ice cream, made with fresh sweet cherries and crushed Oreo cookies mixed in. If you love Oreo cookies and you absolutely drool over cherry ice cream, then this is definitely the summer dessert for you.
Y’all, I’ve finally gotten around to dusting off my ice cream maker. That’s right, I’ve pulled it out of its cob-webby garage storage cabinet, washed and dried it off, and stocked up on ingredients like heavy whipping cream and whole milk while at my local market. This year, the first ice cream recipe to make, was this fresh cherry ice cream with crushed Oreo cookies folded in. It was the perfect excuse for me to buy store-bought cookies, use up some of my fresh summer farmer’s market cherries, and to pull out my new fancy blender. Thankfully, my new blender lives in a cabinet inside of my house, which means way fewer cobwebs to deal with and way fewer creepy-crawly spider-sighting girly eeks.
Ingredients:
- 2 Cups Fresh Sweet Cherries, Pitted
- 2 Cups Heavy Whipping Cream
- 1 1/2 Cups Whole Milk
- 1/2 Cup Light Brown Sugar Packed
- 2 Teaspoons Vanilla
- 1/4 Teaspoon Kosher Salt
- Red Food Coloring (Optional)
- 14 Oreo Cookies, Crushed
Directions:
- Place the pitted cherries, whipping cream, milk, brown sugar, vanilla, and salt into a blender.
- Blend on medium speed for 2 minutes.
- If using food coloring, add enough to make the ice cream mixture pink. Blend for 30 additional seconds.
- Refrigerate covered for at least 4 hours.
- Pour the mixture into an ice cream machine and allow it to churn for 20 to 30 minutes, or until ice cream constancy has been reached.
- Fold the crushed cookies into the ice cream and then spoon the ice cream into a freezer-safe container.
- Freeze the ice cream for at least 4 hours before serving.
Suggestions:
- Make sure to remove and discard the pit from each cherry.
- You can use either gel or liquid food coloring in this recipe. Or, you can use no food coloring at all.
- Allowing the ice cream mixture to sit in the refrigerator for at least 4 hours, will ensure that all of the ingredients are fully incorporated.
- For me, it is easier to empty the ice cream into a large metal bowl after it has been churned. Then, I add the cookies and fold them into the ice cream. I find that this method ensures that the crushed cookies are evenly distributed throughout the ice cream.
- To crush the cookies, place them a large sealed plastic bag, and then use a rolling pin or meat mallet to crush them.
Improvements:
- Add chocolate chunks or chocolate chips to the ice cream.
- Blend 1-cup of the cherries into the ice cream, and then finely chop the remaining 1-cup of cherries and add them to the ice cream during churning.
- Add 1-tablespoon of bourbon to the ice cream mixture.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 2 Cups Fresh Sweet Cherries, Pitted
- 2 Cups Heavy Whipping Cream
- 1 1/2 Cups Whole Milk
- 1/2 Cup Light Brown Sugar Packed
- 2 Teaspoons Vanilla
- 1/4 Teaspoon Kosher Salt
- Red Food Coloring (Optional)
- 14 Oreo Cookies, Crushed
Directions:
- Place the pitted cherries, whipping cream, milk, brown sugar, vanilla, and salt into a blender.
- Blend on medium speed for 2 minutes.
- If using food coloring, add enough to make the ice cream mixture pink. Blend for 30 additional seconds.
- Refrigerate covered for at least 4 hours.
- Pour the mixture into an ice cream machine and allow it to churn for 20 to 30 minutes, or until ice cream constancy has been reached.
- Fold the crushed cookies into the ice cream and then spoon the ice cream into a freezer-safe container.
- Freeze the ice cream for at least 4 hours before serving.
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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
