Few desserts feel as timeless — or as tempting — as a scoop of homemade French Vanilla Ice Cream. Made with real vanilla bean and sweet cherries, it’s a simple luxury that brings pure joy in every creamy bite.
Rich, smooth, and beautifully creamy, this classic treat comes alive with a real vanilla bean base and a handful of sweet cherries folded in. If you love simple, fruit-forward desserts, you might also enjoy our Peach Ana Dessert, another sweet and easy celebration of summer’s best flavors.
Perfect for hot afternoons, weekend parties, or pairing with your favorite summer pies, this recipe is a delicious reminder of why simple things are often the best. And if you’re looking for a light, colorful side to round out your gathering, our Strawberry Salad offers a refreshing, juicy burst of summer brightness.
Quick Recipe Snapshot
- Prep Time: 20 minutes (+ chilling)
- Cook Time: 10 minutes
- Total Time: About 6 hours (including freezing)
- Servings: 6–8 servings
- Difficulty: Moderate
Ingredients You’ll Need
- 2 cups heavy cream (480ml)
- 1 cup whole milk (240ml)
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
- ⅔ cup granulated sugar (134g)
- 1 cup fresh cherries, pitted and chopped (160g)
How to Make Creamy French Vanilla Ice Cream
- Split the vanilla bean lengthwise and scrape out the seeds.
- In a medium saucepan, combine the milk, cream, and vanilla seeds and pod. Heat over medium until steaming but not boiling.
- In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
- Gradually pour the hot milk mixture into the yolks, whisking constantly.
- Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat. Strain through a fine mesh sieve into a clean bowl. Discard the vanilla pod.
- Cover and chill the custard thoroughly — at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- In the final minutes of churning, gently fold in the chopped cherries.
- Transfer to a container and freeze until firm, about 2 hours.
Handy Tips for Success
- Chill the custard thoroughly before churning for a creamier texture.
- Fresh cherries add the best flavor, but frozen cherries can work in a pinch.
- Don’t skip straining the custard — it creates a silky-smooth finish.
Fun Variations to Try
- Swap cherries for raspberries or chopped peaches.
- Stir in dark chocolate chunks for a black forest ice cream twist.
- Add a splash of cherry liqueur for an adult version.
Nutrition Information (Per Serving)
- Calories: 280 kcal
- Carbohydrates: 22g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 170mg
- Sodium: 40mg
- Fiber: 0g
- Sugar: 20g
A Taste of Traditional French Ice Cream
French-style ice cream is known for its luxurious custard base made with egg yolks, setting it apart from American-style versions. Adding cherries gives this classic a summery, orchard-fresh twist — the perfect fusion of French elegance and sunny day nostalgia.
Best Ways to Serve French Vanilla Ice Cream
Scoop generous bowls topped with extra cherries, or sandwich a scoop between two soft cookies.
It’s perfect alongside fruit pies, molten chocolate cakes, or simply enjoyed in a crunchy waffle cone on a sunny afternoon.
FAQs About French Vanilla Ice Cream
What makes French vanilla different from regular vanilla ice cream?
French vanilla uses an egg custard base, making it richer and creamier than regular vanilla.
Can I make this without an ice cream maker?
Yes! Pour the custard into a shallow pan, freeze, and stir every 30 minutes until smooth.
Can I leave out the cherries?
Of course — the base recipe is deliciously classic with or without add-ins.
Final Thoughts
When you crave a dessert that’s rich, timeless, and quietly luxurious, French Vanilla Ice Cream is hard to beat. Add sweet cherries, and you’ve got the ultimate summer treat — simple, elegant, and unforgettable.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
