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Cherry Ice Cream with Whole Wheat Streusel

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 1 1/2 pints of ice cream


  • 2 cups heavy cream
  • 2/3 cups white granulated sugar
  • 1/4 sea salt
  • 1 cup whole milk
  • 1/2 pound cherries pitted
  • 2/3 cups whole wheat flakes
  • 2/3 cups sugar
  • 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 ounces butter


  • To a medium saucepan, set over medium low heat, pour in the heavy cream, sugar and pinch of sea salt; stir until the sugar has dissolved, about 2 minutes.
  • To the jar of a blender, add the cherries and milk. Blend until very smooth about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the sugar/heavy cream mixture to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
  • Churn the mixture in the bowl of your ice cream maker, according to your machine's instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.
  • To make the streusel, start with preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Add the whole wheat flakes, sugar, all-purpose flour and salt to a medium bowl and toss together. Using a box grater, grate the cold butter atop the flour mixture; using your hands, break up the butter and distribute throughout. Pour the streusel on the prepared baking sheet and transfer to the oven for about 15 minutes. At the 15-minute mark, toss the streusel once and bake for an additional 15 minutes. Remove the streusel from the oven and allow to cool on the baking sheet.
  • Add a small handful of streusel to the bottom of each bowl, top with a few scoops of ice cream and top with another handful of streusel.


Serving: 6g