Homemade Cherry Ice Cream No Ice Cream Maker

No Churn Cherry Ice Cream (3 ingredients)

Cherry ice cream makes a great treat for summer. This is a simple, easy and effortless recipe for the best no churn cherry ice cream. It uses only three ingredients and needs only 5 minutes of prep time. So creamy you don’t need to churn it in an ice cream maker.

There are wonderful 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.

What does no churn mean?

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.

Eggless | Gluten-free cherry ice cream

Since this is not a French custard-base, it has no egg yolks. This means it’s naturally eggless. It is also gluten-free. With so many food-related allergies these days, ice creams like this are great to have on hand when you have kids, and their friends visit. You can also make this three-ingredient ice cream with other fruits. So don’t forget to check out my other ice cream recipes.

Let’s talk ingredients and substitutes (Save/Pin)

• Whipping cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping 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 condensed milk usually has vanilla in it. But feel free to add some more vanilla extract. 
• Cherries–  You can use fresh or frozen cherries. Both taste delicious. I highly recommend freezing the fruits for an hour then crushing the berries. This eliminates the ice crystals and adds flavor as well as color, and you get beautiful marbled ice cream. You can, of course, mix it some more if you prefer a very berry colored ice cream instead.

Useful Tips and Tools

• You can, of course, whip cream with a whisk. But as you can see in the video I use my hand mixer. Otherwise, I use my stand mixer – just makes it a lot quicker.
• Use a mixing bowl that will be large enough to hold all ingredients.
• Also, a spatula is a great tool when you need to fold ingredients.
• I use a fork to break the berries – this adds color and flavor to the base. 
• And, as I explained in my post on Tips, you want to use a good ice cream storage container. I love these insulated ice cream tubs and have been using these with great results. 

Cherry Filling for topping

I once used my popular cherry filling over this no-churn cherry ice cream. And since then its become a must-have on our cherry ice cream. That extra drizzle of sweet cherries just takes this homemade cherry to the next level. I highly recommend it.

And, did you know it takes just 5 minutes to make the cherry filling at home? That’s less than the time you need to go buy some from the store. Here’s my recipe with video.

How to make No Churn Cherry Ice Cream (Save/Pin)

Ingredients

• 250 ml whipping cream  (1 cup) 
• 120 ml condensed milk (1/2 cup)
• 200 grams cherries (1 cup pulsed in a food processor) (fresh or frozen)
• 1 tsp vanilla extract  (optional) 

Method

• Pit the cherries (remove seeds) and blend them until almost smooth – and set aside.
• Whip cream until almost stiff peaks.
• Add the condensed milk and mix a minute more to combine.
• Then add almost all the whipped cream mixture to the cherries.
• Give it a gentle swirl to combine well.
• Add the remaining whipped cream and combine just enough to marble it.
• Alternatively, stir vigorously to blend everything into a smooth cherry pink color.
• Pour into an ice cream container and freeze for at least 4 hours or overnight.
• For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
• Enjoy!

Must-Try Tips for Perfect No-Churn Ice cream

No-churn ice cream is a simple, easy and effortless way to make homemade ice cream. The options are endless, and they are a lot more affordable than store-bought ice creams. Here are some tips to making perfect no-churn Ice Cream that I think you will find very useful.

What else can you do with Cherries?

There is so much you can do with wonderful seasonal Cherries. Here are some amazing recipes I shared with you on this blog.

• Baked Cherry Cheesecake
• Chocolate Cherry Cheesecake
• Pistachio Cherry Bundt Cake
• Best Cherry Filling for cakes, Pies, and desserts
• Homemade Cherry Jam without pectin
• Chocolate Cherry Cake with fresh whipped cream
• Rich Cherry Eggnog
• Pink Cherry Cupcakes with whipped cream Buttercream

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Homemade Cherry Ice Cream Recipe No Ice Cream Maker Required

Author: Veena Azmanov

5 from 7 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 3 hrs 30 mins

Calories: 132kcal

Adjust Servings Here: 10 servings

Description

Cherry ice cream makes a great treat for summer. This is a simple, easy and effortless recipe for the best no churn cherry ice cream. It uses only three ingredients and needs only 5 minutes of prep time. So creamy you don't need to churn it in an ice cream maker.

Equipment /Tools

• Hand Mixer
• Stainless steel mixing bowl
• Measuring Cups
• Ice Cream container.
• Spatula

Ingredients

• 250 ml Whipping cream
• 120 ml Condensed milk
• 200 grams Cherries
• 1 tsp Vanilla extract (optional)

Metric – US customary

ADJUST SERVINGS HERE – 10 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

• Pit the cherries (remove seedand blend them until almost smooth – and set aside.
• Whip cream until almost stiff peaks.
• Add the condensed milk and mix a minute more to combine.
• Then add almost all the whipped cream mixture to the cherries.
• Give it a gentle swirl to combine well.
• Add the remaining whipped cream and combine just enough to marble it.
• Alternatively, stir vigorously to blend everything into a smooth cherry pink color.
• Pour into an ice cream container and freeze for at least 4 hours or overnight.
• For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
• Enjoy!

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information

Calories: 132kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 26mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 410IU | Vitamin C: 1.6mg | Calcium: 63mg | Iron: 0.1mg

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

Keywords – Banana Ice Cream Recipe, Cherry, cherry ice cream, no churn cherry ice cream, No-churn, summer

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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