Cherry-Vanilla Buttermilk Ice Cream


Iain Bagwell; Styling: Mindi Shapiro


  • 4 cups fresh cherries, pitted
  • 1/4 cup maple syrup
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups buttermilk
  • 1/3 cup coconut sugar
  • 1/8 teaspoon kosher salt


1. Combine cherries, syrup and vanilla bean in a large pan over medium heat. Cook, stirring occasionally, until cherries are very soft and beginning to break down, 20 to 25 minutes. Remove pan from heat. Remove and discard vanilla bean. Roughly mash cherries with a potato masher; let mixture cool completely, about 1 hour.

2. Stir together buttermilk, sugar and salt in a large bowl, whisking until sugar dissolves. Add cherry mixture and stir to combine. Pour mixture into a 2-quart electric ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to a freezer-safe container; cover and freeze until firm, about 2 hours. 

  • Active:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 174
Fat per serving: 1g
Saturated fat per serving: 0g
Cholesterol per serving: 3mg
Fiber per serving: 2g
Protein per serving: 3g
Carbohydrate per serving: 42g
Sodium per serving: 111mg
Iron per serving: 1mg
Calcium per serving: 98mg

Good to Know

Research shows cherries’ anti-inflammatory properties may help ease muscle soreness.
Deb Wise