No-churn homemade cherry ice cream – a simple and easy summer treat prepared without an ice cream maker or eggs. It is gluten free, nut free and made with just 3 main ingredients.
I used condensed milk and double cream to create a creamy base, with freshly cooked cherries adding a burst of flavour and colour.
Condensed milk is not only used as a sweetener but it also adds creaminess and stability to the ice cream. However, never try to cut back on the amount of condensed milk as you might not get the smooth, scoopable texture.
If you have evaporated milk on hand and don’t want to go shopping for condensed milk, you can use it along with sugar in place of condensed milk.
Ingredients
- For Base: You need double cream (whipping cream/heavy cream) and condensed milk.
- Fruit: I used fresh sweet cherries but you could use frozen when they are not in season.
- Water: To cook cherries.
See the recipe card for quantities.
Instructions
Step 1: In a medium saucepan, combine the cherries and a few tablespoons of water.
Step 2: Cook over medium heat, stirring occasionally, until the cherries release their juices about 8-10 minutes.
Step 3: Slightly mash cherries with the back of the spoon.
Step 4: Place the strainer on a bowl or container. Switch the heat off and transfer the cherries into a strainer.
Step 5: Drain the juice and let the cherries sit in a strainer to remove any excess liquid.
Step 6: In a chilled mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.
Step 7: Now add condensed milk and cooled cherry juice and whip for just half a minute until everything is well combined.
Step 8: Gently fold the cooled cherries with a spatula into the ice cream base.
Step 9: Pour the mixture into a freezer-safe container. Smooth the top with a spatula.
Step 10: Cover the container with a lid and freeze for at least 6 hours or until the ice cream is firm.
Scoop the no-churn cherry ice cream into bowls or cones and enjoy!
Substitutions and Variations
Extra Flavour: For extra texture and flavour, you can add chocolate chips or chopped almonds before freezing.
Frozen Cherries: Frozen cherries could be used instead of fresh. But make sure to thaw them before cooking.
Storage
Cherry ice cream stays fresh for 3 months if stored properly in an airtight container. Ensure to wrap the surface of the ice cream with cling film or parchment paper before closing the lid.
The flat and wide freezer-safe plastic containers are better than deep containers as ice cream freezes faster and also makes scooping easier.
Tips and Tricks
Prevent Ice Crystals: Cover the ice cream with clingfilm or parchment paper, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
Succulent Cherries: Choose fresh and juicy cherries for the best flavour and taste.
Whipping Process: Use a chilled bowl, whisk attachment and cream to speed up the whipping process. Keep the bowl in the fridge for 2-3 hours and then use it.
Mashed Cherries: My kids enjoy the texture of the cherries in their scoop, so I decided to leave the bits in. For a smooth texture, you have to purée cooked cherries and combine with whipped cream.
Related
Looking for other frozen recipes? Try these:
More Cherry Recipes
KEEP IN TOUCH
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No Churn Cherry Ice Cream
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 400 gms (or) 3 Cups Fresh Cherries washed and pitted
- 300 ml (or) 1 ¼ Cup Double Cream/Heavy Cream
- 300 gms (or) 1 Cup Condensed Milk
- 3 Tablespoons Water
Instructions
- In a medium saucepan, combine the cherries and a few tablespoons of water.400 gms (or) 3 Cups Fresh Cherries, 3 Tablespoons Water
- Cook over medium heat, stirring occasionally, until the cherries release their juices about 10-12 minutes.
- Slightly mash cherries with the back of the spoon.
- Place the strainer on a bowl or container. Switch the heat off and transfer the cherries into a strainer.
- Drain the juice and let the cherries sit in a strainer to remove any excess liquid.
- In a mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. This will take about 3-5 minutes.300 ml (or) 1 ¼ Cup Double Cream/Heavy Cream
- Now add condensed milk and cooled cherry juice and whip for just half a minute until everything is well combined.300 gms (or) 1 Cup Condensed Milk
- Gently fold the cooled cherries with a spatula into the ice cream base, ensuring an even distribution of cherries throughout the mixture.
- Pour the mixture into a freezer-safe container. Smooth the top with a spatula.
- Cover the container with plastic wrap or a lid and freeze for at least 6 hours or until the ice cream is firm.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
