Easy Cherry Ice Cream (No-Churn)

If you’re looking for a cherry ice cream that actually tastes like cherries — and not just pink vanilla — this is it.

This no-churn cherry ice cream is made with simple ingredients and packed with juicy cherry flavor thanks to a homemade filling. It’s thick, creamy, and loaded with soft chunks of real cherries in every bite.

No ice cream maker. No eggs, and no stabilizers. Just whipped cream, sweetened condensed milk, and a quick cherry compote that turns into a rich, spoonable frozen treat.

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I used to make this with blended cherries and call it done — it was good, but lacked that wow factor. Then one summer, I had leftover cherry pie filling and thought, “What if I swirled this into my no-churn base instead?

The result? Way better texture, way more flavor, and everyone kept asking where I bought the ice cream. Since then, I’ve made it every cherry season. And I always make extra filling — because it also goes great over pancakes and cheesecake!

Why you’ll love this ice cream

• Real cherry flavor – No extracts or fake coloring. This uses actual cherries.
• No ice cream maker needed – Just whip, fold, freeze.
• Chunky texture – A creamy base with real fruit pieces throughout.
• Easy prep – Made with pantry staples and ready to freeze in under 30 minutes.

Ingredients and substitutes

• Heavy Cream – Use full-fat (35%+) for the best texture. Don’t swap with milk or half-and-half.
• Condensed Milk – This provides sweetness and creaminess. Use less than usual for a cleaner finish. Homemade condensed milk works too.
• Cherry Filling – Made with cherries, sugar, and a cornstarch slurry. Skip the store-bought pie filling — this tastes fresher and swirls better.
• Vanilla Extract (Optional) – Adds warmth and a hint of bakery-style flavor.

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Step-by-step: No-Churn Cherry Ice Cream

• Make the Cherry Filling –
  • In a saucepan, combine the pitted cherries, sugar, and lemon juice.
  • Cook over medium heat for 5–6 minutes until the cherries begin to soften and release their juices.
  • Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the cherry mixture.
  • Simmer 1–2 more minutes, until thickened and glossy.
  • Remove from heat and let the filling cool completely.
• Whip the Cream – In a large bowl, whip the heavy cream to stiff peaks using a hand or stand mixer.
• Fold in Condensed Milk – Gently fold the condensed milk and vanilla extract into the whipped cream until smooth.
• Add the Cherry Filling – Add the cooled cherry filling to the whipped cream mixture. Fold gently to combine — it’s okay to leave visible cherry pieces for texture.
• Freeze – Pour the mixture into a loaf pan or an airtight container. Smooth the top, cover with plastic wrap or a lid, and freeze for 6–8 hours or overnight until set.
• Serve – Let sit at room temperature for 5–10 minutes before scooping. For best results, dip your ice cream scoop in warm water between scoops.

Tips for Success

• Cool the cherry filling completely – Warm filling will ruin the whipped texture.
• Use a metal loaf pan – Freezes faster and more evenly.
• Swirl, don’t stir – The marble effect makes this dessert beautiful.
• Reduce ice crystals – Wrap tightly and store toward the back of the freezer.

• No-Churn Homemade Ice Cream recipe, or Vanilla Ice Cream,
• Strawberry Ice Cream, Blackberry Ice Cream, Blueberry Ice Cream
• Mixed Berry Ice Cream, Mango Ice Cream
• Popsicles – Mango Popsicle or Strawberry Popsicle
• See all ice cream and popsicle recipes

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Frequently asked questions

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• Raspberry Ice Cream or Raspberry Pavlova Ice Cream
• Cheesecake Ice Cream Recipe
• Pistachio Matcha Ice Cream
• Dulce De Leche Popsicles

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