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’s no preservatives or artificial ingredients. Once you try it, you’ll never want store bought again!
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 cherries. Then 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 out before using them, you end up with a lot of juice from the thawing process, so that’s what I did.
To ad 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 with it.
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 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.
Next, mix it into the condensed milk. Followed by folding in the whipped cream.
Add the mixture to a freezer safe container and freeze (the first time around, I like to freeze it until it’s a soft ice cream. This is a real treat for my boy).
Quick & Easy Homemade Cherry Ice Cream
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!
- 12 oz frozen cherries stoned
- 1 14oz can sweetened condensed milk
- 3-6 tablespoons cherry juice taken from the frozen cherries
- 1 1/4 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.