Pour the mixture into a suitable container, level the surface, and cover it.
Place the container in the freezer for 5-6 hours or overnight for best results.
There’s no need to stir the mixture during freezing as the high-fat content prevents ice crystals from forming.
Serve:
Once the ice cream is fully frozen, use an ice cream scoop to form balls.
Serve the ice cream in suitable serving pans or bowls.
Enjoy this refreshing, homemade cherry ice cream as a delightful summer treat!
