Cherry Italian Ice
By Marty Cole · April 7, 2026
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Red-stained tongues all around after I handed out this Cherry Italian Ice on a hot afternoon. It's water, cherry syrup, and sugar, frozen in a pint overnight and spun on the Ninja Creami's Italian Ice setting into that grainy, slushy texture you get from the corner stand. My nephew called it a 'snowball,' which is exactly what we called it growing up. The syrup matters, the good thick kind gives you real cherry flavor instead of cough-drop vibes. Stir well before freezing so the syrup doesn't all sink to the bottom of the pint.
How it spins
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Water1.75 cup
- Cherry Syrup0.5 cup
- Granulated Sugar2 tbsp
Directions
- 1Mix the water, cherry syrup, and sugar until fully blended and the sugar dissolves.
- 2Fill a Creami pint with the mixture, keeping it under the line.
- 3Freeze the pint flat for around 24 hours.
- 4Run the ITALIAN ICE program once solid.
- 5Add a tablespoon of water and Re-spin to reach a smooth, even texture.
- 6Scoop and serve.
Tips
- Freeze your pint completely solid for the full 16-24 hours before inserting it into the Creami, or the machine won't be able to shave it properly and you'll end up with a slushy mess instead of that smooth sorbet texture.
- If your cherry ice comes out crumbly or powdery after spinning, pull it out and add just a tablespoon or two of water or milk, then re-spin on the same program to get that creamy consistency.
- Use a high-quality cherry syrup or fresh cherry juice concentrate for the best flavor, since these three simple ingredients mean cherry taste is really doing all the heavy lifting.
Variations
- Swap half the cherry syrup for fresh lemon juice to brighten the cherry flavor and cut some of the sweetness.
- Mix in a splash of grenadine syrup along with your cherry syrup for a deeper, more complex berry flavor.
FAQ
- Can I use fresh cherries instead of cherry syrup?
- You'll need to make a cherry juice or puree first since the Creami needs a liquid base to freeze flat. Blend fresh cherries with a little water and sugar, strain if you want it smooth, then freeze and spin.
- Why did my pint freeze unevenly or not freeze solid enough?
- Make sure your freezer is actually set to 0 degrees Fahrenheit or colder, and give the pint the full 16-24 hours undisturbed. If your freezer is too warm or you're checking on it constantly, it won't freeze completely solid.
- Can I make this less sweet?
- Yes, reduce the granulated sugar by a quarter or a third when mixing your liquid base, or use a cherry syrup labeled as lower sugar. You may need to re-spin with a splash of water if it comes out crumbly since there's less binder.
- How long does the finished cherry ice keep in the freezer?
- Once you spin it, eat it right away for the best texture, or store it in an airtight container in the freezer for a few days. It will refreeze solid, so you can thaw it slightly and re-spin it if you want to refresh the texture.
Nutrition
Per serving · makes about 2 servings · estimated
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Meet Marty Cole
I'm a home cook who got a little obsessed with the Ninja Slushi and Creami. I test every recipe in my own kitchen on a real machine, dial in the texture, and only post the ones my family actually finishes.
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