Cherries and ice cream seem like a natural pair, but this homemade cherry ice cream recipe really lets the fruit take center stage. A simple recipe with only 3 ingredients, and gets done in less than 5 minutes. The best part is you don't need any ice cream maker for this treat.
Table of Content
There are wonderful fresh cherries in the market these days. Apart from eating them by the handful, we've been using them in desserts and pies. I made a mean cherry pie with my cherry pie filling, and of course, as always we make cherry jam, and chocolate cherry cheesecake every year. This no-churn cherry ice cream has now become the new favorite.
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Traditional ice cream is not as easy as this no-churn variety. It is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk and yolk mixture on the stove in a medium saucepan over medium to low heat until you have a thick custard that coats the back of a spoon. Mix it with blueberry puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker based on the manufacturer's instructions. This ice cream does not need any of those things
Why make this ice cream
- It needs just 3 ingredients that you probably already have on hand, and it takes just five minutes to whip. And no you don't need an ice cream machine.
- And it makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- Also you can make it any time of the year using fresh or frozen Cherries.
- And, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- Blend milk and ice cream in a blender to make the most amazing cherry smoothie you ever taste.
- And unlike traditional homemade ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
- While this ice cream is delicous on it's own I love to serve it with my cherry filling to enhace the cherry flavor and presentaion.
Ingredients and substitutes
- Heavy whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my heavy cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary, add a tablespoon or two of powdered sugar.
- Vanilla - I do not add more vanilla because sweetened condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
- Cherries- You can use fresh or frozen cherries for this recipe. There is no need to thaw frozen cherries as they blend well into a puree or cherry juice. If using fresh cherries you need to remove the pit from each cherry with a chopstick or with a cherry pitter. You can use sweet or sour cherries and adjust the sweetness accordingly. Use black cherries to make a black cherry ice cream.
Cherry ice cream
- Cherries - Blend the cherries in a food processor until smooth.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla bean paste Mix a minute more to combine. Add the blended cherries and combine well.
Pro tip - stir vigorously to blend everything into a smooth cherry pink color. - Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Tips for success
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Variations
- Sour cherry ice cream - use sour cherries or add a tablespoon of lemon juice to the mixture before freezing.
- Concentrated flavor - the best way to add a more concentrated cherry flavor to the ice cream is to reduce the cherries along with the juices in a small saucepan over medium heat until it is thick like syrup and reduced to less than half. Cool in a large bowl before you fold it into the ice cream mixture.
- Chocolate cherry ice cream - you can add melted chocolate or throw in ½ cup chocolate chips to make a chocolate cherry ice cream.
More ice cream recipes
- No-Churn homemade Ice Cream recipe, or Vanilla Ice Cream,
- Straweberry Ice Cream, Blackberry Ice Cream, Blueberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Dulce De Leche Popsicles
- Popsicles - Mango Popsicle or Strawberry Popsicles
- See all ice cream, popsicle recipes
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
You can use other berries or a combination of berries such as blackberries, raspberries, mixed berries, strawberries, as well as other fruits such as mango, lemon, dulce de leche, etc
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Printable Recipe
Homemade Cherry Ice Cream
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Ingredients
- 1 cup (250 ml) Heavy cream (32 to 38 %)
- ½ cup (120 ml) Condensed milk
- 1½ cups (200 g) Cherries (pitted)
- 1 teaspoon Vanilla extract (Optional)
Instructions
- Cherries - Blend the cherries in a food processor until smooth.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla bean paste Mix a minute more to combine. Add the blended cherries and combine well. Pro tip - stir vigorously to blend everything into a smooth cherry pink color.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Recipe Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
- Sour cherry ice cream - use sour cherries or add a tablespoon of lemon juice to the mixture before freezing.
- Concentrated flavor - the best way to add a more concentrated cherry flavor to the ice cream is to reduce the cherries along with the juices in a small saucepan over medium heat until it is thick like syrup and reduced to less than half. Cool in a large bowl before you fold it into the ice cream mixture.
- Chocolate cherry ice cream - you can add melted chocolate or throw in ½ cup chocolate chips to make a chocolate cherry ice cream.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Val
Hi I made the cherry no churn ice cream today as I already had all the ingredients. I used frozen cherries and blitzed them in my nutribullet. I whipped up the cream in my food mixer before adding the condensed milk. I also had some cherry essence and added a few drops for a real good cherry flavour. It froze well with no crystals and using the ice cream scoop it came out great. I also made the cherry pie sauce to accompany the ice cream. They were both absolutely delicious.
Many thanks Veena.
Veena Azmanov
Thank you for the lovely feedback Val. So happy you enjoyed it. Thanks
Tina Scott Parashar
Veena. Your recipes are so amazing! I can't wait to try this and many more recipes from your blog! With this heat, this will be the perfect recipe to try ❤️
Veena Azmanov
Thankyou so much Tina!! So happy to hear you say that.
Lindsey, Lito Supply Co.
This looks delicious! I love homemade ice cream!
Veena Azmanov
Me too Thanks Lindsey