Pitting is the important preparation
Cherry stones do not belong in a blender. Work through the fruit one at a time and inspect the opened centre, even when using a pitting tool. The stated weight is prepared fruit, so buy more than 200 g whole cherries.
Sweet cherries are intended here, not sour cooking cherries. Their balance with vanilla usually needs no extra sugar. If your fruit is unusually tart, taste the finished mixture before deciding whether a little sweetener would help.
Fresh fruit keeps the process short
Fresh pitted cherries blend readily with milk and give a gentle pink-to-purple shade. Skin flecks may remain. For a smoother result, sieve the cherry-and-milk mixture before adding the ice cream rather than straining the finished thick shake.
Frozen pitted cherries are convenient, but check them for missed stones and follow packet preparation directions. If they need cooking, complete that step and cool them fully first. Do not assume every frozen fruit product is ready for uncooked blending.
Vanilla supports rather than competes
Extra vanilla is optional because the ice cream already provides it. A small amount can help when the tub's flavour is faint, but a heavy dose can hide delicate cherries. Almond extract is a common pairing, yet it is deliberately omitted here to keep the recipe simple and the ingredient list clear.
Prepare glasses before blending so the fruit and ice cream do not sit waiting. This is a drink to serve cold and freshly mixed, not a dessert to assemble hours in advance.
What you'll need
- 200 g sweet cherries, weighed after pitting
- 260 g vanilla ice cream
- 130 ml cold milk
- ½ tsp vanilla extract, optional
Let's make it
- Wash and pit the cherries over a bowl, checking each fruit. Weigh 200 g after removing stones and stems.
- Put milk, cherries and optional vanilla in the blender. Blend until the fruit is broken down.
- Add scoopable ice cream and pulse to combine. Check texture with a spoon before adding extra liquid.
- Divide between two glasses and serve. Do not garnish with unpitted cherries where they could be mistaken for ready-to-eat fruit.
Make it your own
Use part cherry ice cream for a stronger cherry flavour, checking sweetness first.
Omit extra vanilla when your ice cream is already strongly flavoured.
Keeping it fresh
Serve immediately. Refrigerate an untouched portion promptly, covered, and use within 24 hours. Store spare prepared cherries separately, chilled, and use promptly.
Allergen notes
Contains milk; ice cream may also contain egg or other allergens.
