Sweet cherry nice cream has the rich hue of dark cherry juice, and tastes as good as it looks. You'll have to trust me on this as I forgot to take a photo of it! (Blueberry Sweet Cherry is pictured here.)
Start by pulsing the fruit until it's broken up into fairly small pieces. Then add the almond extract and begin to process continuously, turning up the speed as the mixture begins to come together. Add liquid if needed to achieve the desired "soft serve" consistency.
• It's a good idea to check your blender or food processor's manual for tips on processing frozen foods. I've learned to cut the banana chunks smaller and to allow both the bananas and larger, harder fruits a bit of time to start to thaw and soften before blending them. I find this isn't necessary for frozen cherries. I use a Vitamin blender to make nice cream, and use its tamper to help things along. If the mixture seems stuck while blending, adding a bit of water or other liquid can also help the nice cream mixture loosen up and get moving.
• Use bananas that are good and ripe (I like them freckling on the peel, but not as soft as what I'd use for banana bread). Peel them and cut into chunks about half an inch long, and freeze on a tray. Once frozen, store in airtight bags until needed.
• Once the nice cream is blended, either use it right away or store in airtight containers in the freezer. Take it out 15 or 20 minutes before serving to allow it to begin to soften up and become scoopable.
Sweet Cherry Nice Cream https://urbancottagelife.com/strawberry-mint-nice-cream/