Cherry season is here, and I take full advantage. I usually buy dozens of pounds from local Amish growers and eat as many as possible while they’re fresh. Once the fresh-eating and jam-making phase winds down, I freeze a large stash so we can enjoy cherries through the year.
I always freeze at least twenty pounds and later use them to make what my boys amusingly call “Fruit Poop.” I prefer the name one-ingredient ice cream. It’s a pure-fruit frozen dessert made by running frozen cherries through a juicer fitted with the blank plate; the machine extrudes a smooth, scoopable fruit consistency. This method was introduced to me by my stepmom Valerie, who gave me my Champion juicer. You can produce a similar result with a strong food processor or blender, but I’m fond of the juicer method for tradition and texture.
How to Freeze Cherries:
Freezing sweet cherries is simple. Pit them, spread them in a single layer on a rimmed baking sheet lined with foil or a silpat, and freeze until solid. Once frozen, transfer the cherries to resealable zipper bags and label them. This is called Individually Quick Frozen (IQF). If you skip the tray step and freeze pitted cherries together in a bag, they’ll form one large block that’s harder to portion. IQF cherries stay loose so you can grab a handful for oatmeal, muffins, coffee cake, or to make one-ingredient ice cream. They also make a perfect frozen snack straight from the freezer.
I’d share a photo of perfectly IQF cherries, but a recent refrigerator failure left mine rebonded into a single frozen mass when I moved them to a chest freezer mid-thaw. At least they survived—along with my trusty ice pick.
How to Make One-Ingredient Ice Cream:
This is as easy as it sounds. If you have a robust juicer, fit the blank plate and feed frozen, pitted cherries into the hopper. Use the tamper to guide them; the extruded fruit already has a soft-serve texture and can be eaten immediately. For scoopable ice cream, smooth the surface, press plastic wrap directly on top to prevent freezer burn, and freeze for 30–60 minutes to firm up. Leftovers can be poured into molds to make pure-fruit ice pops.
If you don’t own a juicer, a high-powered blender or food processor will also work. In a food processor, use the metal blade and process frozen cherries until smooth. If the mixture is too liquid, freeze it in ice cube trays and reprocess the frozen cubes. In a blender, process frozen cherries until smooth, pausing to scrape the sides as needed; if it becomes too thin, follow the same freeze-and-reprocess trick. The result is a refreshing, healthy frozen treat made from one ingredient: cherries.
One-Ingredient Cherry Ice Cream, How to Freeze Cherries + a GIVEAWAY
Rebecca Lindamood
Pin Recipe
Ingredients
- Sweet cherries, pitted and frozen
Instructions
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To Individually Quick Freeze Cherries:
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Pit cherries with a hand or plunger pitter. If you lack a pitter, press the pit out using the tip of a piping bag or similar tool. Arrange pitted cherries in a single layer on a rimmed baking sheet lined with foil or a silpat and freeze until solid. Transfer frozen cherries to resealable bags, label, and store in the freezer for up to a year.
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Juicer Method:
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Fit a whole-fruit juicer with the blank plate. Feed frozen cherries into the hopper and use the tamper to guide them. Eat extruded fruit immediately for a soft-serve texture, or smooth the surface, press plastic wrap directly onto it to prevent freezer burn, and freeze 30–60 minutes to firm before scooping.
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Food Processor Method:
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Use the metal blade in your food processor and process frozen cherries until smooth. Serve immediately for soft serve, or press plastic wrap on the surface and freeze 30–60 minutes to firm. If the mixture is too liquid after processing, freeze it in ice cube trays, then reprocess the frozen cubes until smooth.
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Blender Method:
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Process frozen cherries in a high-powered blender until smooth, stopping to scrape down the sides as needed. Serve immediately for soft serve or press plastic wrap on the surface and freeze 30–60 minutes for scoopable texture. If too thin, freeze in trays and re-blend the frozen cubes.
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Leftovers:
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Pour or scrape leftover one-ingredient ice cream into molds to make pure-fruit ice pops.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and amounts you use.
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Frozen Treats Week Zoku and OXO Giveaway:
I’m taking part in Frozen Treats Week with several bloggers, and today’s giveaway features a prize pack from Zoku and OXO. It’s a generous collection of tools that pair perfectly with leftover one-ingredient cherry ice cream—ideal for making pops, molds, and other frozen treats.
Entering the giveaway is simple. Check the giveaway widget on the original post to participate, and be sure to visit again for more prizes during Frozen Treats Week.
Looking for more frozen treat recipes? Here are contributions from bloggers participating in Frozen Treats Week.
Mango Raspberry Pops from Katie’s Cucina
Mango Margarita Boozesicles from Nutmeg Nanny
Blood Orange Chocolate Popsicles from Rachel Cooks
Cookies & Ice Cream Pie from Chocolate & Carrots
Pineapple Mint Popsicles from Sweet Remedy
3-Minute Easy Cherry Chocolate Sorbet from An Edible Mosaic
Chocolate Blueberry Crumble Pop from Cooking with Books
Easy Frozen Cherry Pie from Cook the Story
Bananas Foster Ice Cream from The Baker Chick
White Chocolate Buttermint Ice Cream from Eats Well With Others
Strawberry Cheesecake Popsicles from Damn Delicious
Many thanks to Nutmeg Nanny and Katie’s Cucina for organizing this delicious week of frozen treats. Enjoy these recipes and the giveaway prizes!
Disclaimer: This post was not sponsored by Zoku or OXO, and I did not receive payment to write it. Zoku and OXO are providing one prize package for the giveaway.