Can I use fresh cherries instead of cherry jam?

Absolutely! Just chop and macerate them in a bit of sugar beforehand so they stay soft and juicy in the ice cream. Swirl them in just like the jam.

Do I really need cream of tartar?

Cream of tartar helps keep the ice cream super smooth and prevents icy crystals, but if it’s not in your pantry, go ahead without it — your ice cream will still be delicious, just a touch less silky.

Can I use light cream or milk?

Heavy cream gives the creamy texture everyone loves. If you use a lighter cream or milk, your ice cream may be more icy and less rich. For the best mouthfeel, stick with heavy cream.

How do I avoid rock-hard ice cream?

The powdered milk helps, but the key is not to overfreeze. If your freezer is on the ultra-cold side, take the container out about 10 minutes before serving for scoopable, creamy perfection.

Vanilla Ice Cream with Chocolate and Cherries Recipe

Name: Vanilla Ice Cream with Chocolate and Cherries Recipe
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: ⅔ cup powdered milk; ¼ cup granulated sugar; 1 teaspoon cream of tartar; ⅔ cup water; 1 teaspoon vanilla extract; 2 cups heavy cream; ½ cup cherry jam; 6 chocolate cookies (or any chocolate cookie you prefer)

Description

Creamy homemade vanilla ice cream swirled with rich cherry jam and crunchy chocolate cookies. This no-churn recipe is easy to make and delivers a delightful combination of sweet, fruity, and chocolatey flavors in every bite.

Ingredients

Units Scale

Base Mixture

2/3 cup powdered milk
1/4 cup granulated sugar
1 teaspoon cream of tartar
2/3 cup water
1 teaspoon vanilla extract
2 cups heavy cream

Mix-ins

1/2 cup cherry jam
6 chocolate cookies (or any chocolate cookie you prefer)

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Instructions

Prepare the Base Mixture: In a large mixing bowl, combine the powdered milk, granulated sugar, cream of tartar, water, and vanilla extract. Use an electric mixer to beat the ingredients together until well combined and smooth.
Add and Whip Cream: Pour in the heavy cream. Beat on high speed with the electric mixer until the mixture begins to thicken and forms soft peaks.
Layer with Cookies and Jam: Pour half of the ice cream mixture into a freezer-safe container. Crumble 3 of the chocolate cookies over the top, then dollop ¼ cup of cherry jam across the layer.
Add Second Layer: Pour the remaining cream mixture on top, crumble the rest of the cookies, and dollop the remaining cherry jam.
Initial Freeze: Cover the container and freeze for 2 hours to let the mixture partially set.
Swirl and Final Freeze: After 2 hours, use a butterknife to gently swirl the ice cream, incorporating the cookies and jam throughout. Cover and freeze for an additional 4–6 hours or until fully set before serving.

Notes

You can substitute cherry jam with your favorite fruit jam for different flavors.
Choose your preferred chocolate cookies—Oreos or chocolate chip cookies work well.
Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
No special equipment required—just an electric mixer and freezer-safe container.

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 21g
Sodium: 90mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg