Cherry Vanilla Slush: A Refreshing Summer Treat

Cold and inviting, that cherry chill hits something inside. Tangy, sweet, some bits of icy crunch, like summer bottled in a glass. Vanilla melting in slow, easy waves. You get this quick rush, and the cold lingers just enough to tease, not overwhelm. Barely a hassle to make but feels like a treat from way beyond your kitchen.

Why You’ll Crave It

• Cherry’s tart punch wakes you up in the best way.
• Frozen berries meet a tangy citrus twist—zingy and fresh.
• Easy to whip up, no fuss or weird ingredients.
• Vanilla ice cream pools in slushy magic—comfort meets fun.
• It’s light enough for dessert or a cool break anytime.

Sometimes I just crave that cherry zing with cream—makes summer feel longer.

What You’ll Need

• Frozen cherries: rough 230 grams (about 2 1/2 cups), no need to thaw.
• Granulated sugar: 180 grams (just under 3/4 cup), balances the sour.
• Water: 600 milliliters (2 1/2 cups), split into two parts.
• Fresh lemon juice: 140 milliliters (a little over 1/2 cup), bright and fresh.
• Vanilla bean ice cream: 450 milliliters (2 cups), creamy and dreamy.
• Fresh ginger: about a teaspoon grated, for a spicy twist (new! replaces part of original).
• Mint leaves: handful, bruised lightly for added freshness (new! replaces an ingredient).

Easy How-To

Cook and infuse

Heat cherries, sugar, and 200 milliliters of water in a small pot until bubbling. Stir, barely simmer for 4 minutes. Add grated ginger right into the pot. Let it steep off heat for 3 minutes before straining—the spice needs time but don’t overcook or you lose that zing.

Strain and chill

Grab a fine sieve over a bowl. Press the cherry mix through gently but with purpose—get out the juice, leave the pulp behind. Toss or compost that pulpy stuff. Stir in the leftover 400 milliliters water with lemon juice and bruised mint. Cover, slide into fridge for about 55 minutes to get nicely chilled.

Freeze and churn

Pour the cold cherry-ginger liquid into your ice cream machine. Whirl for 15 to 25 minutes till it’s that loose slush stage—around like a thick snowstorm in a cup. If you don’t have a machine, freeze and stir every 15 minutes for about an hour, breaking up ice chunks as they form.

Serve it up

Spoon slush into glasses, drop a scoop of vanilla bean ice cream on top. Garnish with a small sprig of mint if you want to look fancy. Straw, spoon ready—dive in right away before melt takes over.

Good to Know

• The ginger adds warmth that plays nicely with the cherry’s cold sharpness.
• If the slush seems too thick or watery, adjust water next time by small amounts to suit your machine or texture preference.
• Fresh lemon juice is key for brightness—bottled juice won’t hit the same notes.

Serving Ideas

• Pair with a simple almond biscotti for crunch and extra sweetness contrast.
• A splash of cold sparkling water on top makes a fizzy mocktail out of it.
• Scoop some frozen cherries on top too for texture and pop of color.

Top Tricks

• Keep stirring frozen desserts if no machine—patience pays off.
• Add mint late in chilling to avoid bitterness, bruised leaves release just enough aroma.
• Serve immediately or the slush melts fast; makes it so much better that way.

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

Yes, but you’ll need to crush them a bit and may have to add ice or freeze the mixture afterward to get that slush texture. Frozen cherries give consistency and chill faster.

What if I don’t have an ice cream machine?

No worries. Freeze the mix in a shallow container and stir vigorously every 15 minutes to break up ice crystals. Takes longer, but it works. The texture will be a bit different but still refreshing.

Can I swap the vanilla ice cream for something dairy-free?

Totally. Coconut or almond-based vanilla ice cream or sorbet work great here, just pick one with strong vanilla notes so it doesn’t get lost.