Be the master of illusion with this awesome quick and easy Cherry Pecan Ice Cream Recipe. All the flavours and bragging rights, with none of the mess or stress!
We have included affiliate links to valuable products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Cherry Pecan Ice Cream
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
From start to finish, this Cherry Pecan Ice Cream is ready to serve in 10 minutes, with no ice cream churner required!
With a consistency similar to soft-serve ice cream, it will have your guests convinced that you’ve been slaving away on dessert for hours! When in fact you have simply combined frozen bananas, milk, frozen cherries, pecans, and honey! Genius!
However, if you prefer a firmer texture, pour the mixture into a freezer-safe container and place it in the freezer until it reaches the desired consistency.
Once you see how quick, easy, and delicious this tasty treat is, you’ll want to keep a steady supply of frozen, sliced bananas in your freezer so you can make it at a moments notice!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Bananas, Dark Cherries (Frozen)
- Dairy – Whole Milk
- Honey – try to buy locally produced honey when possible.
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Pecan Halves
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cherries
One of the hero ingredients in this dish is cherries, so here are some more recipes using the same:
More Ice Cream Recipes
Looking for more ice creams to make? Check these recipes out next:
- Whole milk was used to create this recipe. However, you can use your choice of milk, cream, or non-dairy alternatives, such as almond milk, instead. (Plant-based alternatives will affect the flavor, however). For richer results, add a splash of heavy cream while blending.
- For best results, use frozen cherries for this recipe.
How Do I Make Cherry Pecan Ice Cream?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 4 large ripe bananas, sliced and frozen
- 1-2 Tbsphoney
- 1 tsp real vanilla extract
- ¼ tsp salt
- ½ cup whole milk*
- Splash heavy cream (optional)
- 1 cup frozen dark cherries, rinsed briefly under warm water and chopped
- ½ cup pecans, chopped
- Additional chopped pecans, for garnish
- Place the frozen bananas, honey, vanilla extract, and salt into a high-powered blender. Add milk and blend on high for 2-3 minutes until smooth. Note: If more liquid is necessary, add additional milk or cream, one
tablespoon at a time, while blending until smooth.
- Pour the mixture into a large bowl and fold in the chopped cherries and pecans. Spoon into individual serving bowls and serve immediately topped with some chopped pecans.
- Alternatively place in the freezer until firm, or ready to enjoy. Remove from freezer for 10-20 minutes to soften before serving.
*Whole milk was used to create this recipe. However, you can use your choice of milk, cream, or non-dairy alternatives, such as almond milk, instead. (Plant-based alternatives will affect the flavor, however). For richer results, add a splash of heavy cream while blending.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 41gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 4mgSodium: 216mgCarbohydrates: 59gFiber: 11gSugar: 33gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
- Salad: Classic Caesar Salad with Homemade Dressing & Croutons
- Main Dish: How To Make Pizza Margherita (On A Cast-Iron Griddle)
- Beverage: Fresh & Delicious Passion Tea Lemonade
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.