This no-churn recipe for Quick & Easy Homemade Cherry Ice Cream uses frozen cherries instead of fresh so you can make it all year round! There’s no need for an ice cream maker! This cherry ice cream is something anyone can make!
The best part about making your own ice cream is that there are no preservatives or artificial ingredients. Once you try it, you’ll never want store-bought again!
Why this recipe works:
- Uses the juice from frozen cherries to make a simple syrup without adding extra sugar.
- No need for fancy appliances.
Ever since I made my Cherry Vanilla Shortbread Tart, I’ve had cherries on my mind and I’ve been trying to think of new things to do with them. I recently saw a recipe for homemade ice cream on a cooking show that required no churning and my interest was piqued.
I’ve never made homemade ice cream before. I always thought to make your own, you had to own an ice cream maker. In my research, I saw that some recipes called for eggs, but I have a paranoia about using raw eggs in a recipe. When I found other recipes that used condensed milk, I ran with it and started creating one of my own.
When it comes to cherry ice cream, many recipes said to cook the cherries with sugar and water or lemon juice to create cherry juice. I know from past experience that if you freeze fresh cherries and then leave them to thaw before using them, you end up with a lot of juice from the thawing process, so that’s what I did.
To add sweetness and some structure to the whipped cream, I used powdered sugar and left the cherries and juice natural, but if you think it’s needed you can add a tablespoon or two of sugar to the cherries once they are thawed (before draining the juice). With the sweetness from the sweetened condensed milk, I think it ended up with just enough sweetness so you get a really lovely, creamy flavor.
This recipe really did come out delicious. I never cared much for cherry ice cream before; it always had an artificial taste when I had it store-bought, but this is something completely different. This recipe tastes natural, light and creamy. Now that I’ve made homemade ice cream and know how easy it is, and how good it tastes, I can’t imagine buying it again.
Here’s how to make it:
Roughly purée the thawed cherries with a blender. Don’t make them too smooth – they should still have a little texture.
Next, mix it into the condensed milk, followed by folding in the whipped cream.
Add the mixture to a freezer-safe container and freeze until it’s your desired consistency.
Serve and enjoy!
- Freezing time can vary. The first time around, I like to freeze it until it’s a soft ice cream. (This is a real treat for my boy.)
- Not sweet enough? If you think it’s needed you can add a tablespoon or two of sugar to the cherries once they are thawed (before draining the juice).
- Try adding chocolate chips for an extra treat and crunchy texture.
- Use frozen blueberries and lemon zest instead of vanilla to make a whole new flavor.
- Try using frozen peaches in place of the cherries for peaches and cream ice cream.
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Let's Make Quick and Easy Homemade Cherry Ice Cream
- 12 oz frozen cherries stoned
- 14 oz can sweetened condensed milk (1 can)
- 5 tablespoons cherry juice taken from the frozen cherries
- 1¼ cups whipping cream
- 6 tablespoons powdered sugar
- Put the cherries in a medium-sized bowl and allow to thaw for about 2 hours. At the same time chill the condensed milk.
- Once thawed, drain the cherries and reserve the juice.
- Take a handful of cherries and set aside.
- Roughly purée the remaining cherries with a blender. Don’t make them too smooth – they should still have a little texture.
- Whip the cream until it holds its shape, then mix in the powdered sugar.
- Fold the whipped cream into the cherry purée, cherry juice and reserved cherries with the condensed milk.
- Pour the mixture into a plastic container and freeze for at least 5 hours.
- Remove from the freezer 15 -20 minutes before serving.
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes: This post was originally published in June of 2017, but was republished with step by step instructions and tips in June of 2018.