Cherry Vanilla Ice Cream Soda Recipe

Cherry Vanilla Ice Cream Soda Recipe

Prep Time

 

Cook Time

 

Serves

 
Cherry Vanilla Ice Cream Soda Recipe

Cherry Vanilla Ice Cream Soda Recipe – Making your own cherry syrup is the secret behind this soda fountain classic. If good fresh cherries aren’t available, use an equivalent amount of canned sweet cherries in syrup.

Nutrition Facts

Serves 4

Facts per Serving

Calories: 1335 Fat, Total: 40g Carbohydrates, Total: 226g
Cholesterol: 144mg Sodium: 473mg Protein: 20g
Fiber: 6g % Cal. from Fat: 27% % Cal. from Carbs: 68%

Cooking.com Tip: Fresh cherries can be enjoyed in a number of summer treats from cherry-flavored milk shakes to homemade cherry pies. And a handy cherry pitter makes pitting these fresh cherries easy. This innovative tool quickly and efficiently ejects the pits from both cherries and olives.

Ingredients

  • 2 cups pitted fresh cherries or drained canned sweet cherries
  • 1/2 cup sugar
  • 1 cup cold whole milk
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon cherry or cherry-vanilla ice cream
  • One 1-liter bottle cold cream soda
  • Sweetened whipped cream
  • 4 whole cherries

Preparation

  • 1 Chill four 11-ounce soda fountain glasses or other tall glasses in freezer.
  • 2 Puree cherries and sugar in food processor until smooth. Transfer puree to heavy small saucepan; bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for 3 minutes. Place fine mesh strainer over large glass measuring cup or small bowl. Strain puree, pressing on solids with back of spoon to extract 1 cup syrup. Cool.
  • 3 DO-AHEAD TIP:Cherry syrup can be made 3 days ahead. Cover and refrigerate.
  • 4 Spoon cooled cherry syrup into bottom of chilled glasses, dividing equally. Pour 1/4 cup milk into each glass; stir to blend. Add one scoop vanilla ice cream, then one scoop cherry ice cream to each glass. Repeat layering ice creams. Fill glasses with soda. Top with whipped cream and whole cherries. Serve immediately with straws and long soda fountain spoons.
  • 5 NOTE: If using canned cherries, reduce juice from can to 3 tablespoons. Add reduced juice to cherry and sugar puree, and proceed with simmering and straining.

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