This is the BEST homemade black cherry ice cream recipe that is made with just 4 ingredients. This easy no churn ice cream recipe takes just 15 minutes to prep for a creamy and delicious treat that is perfect for Summer.
Ice cream is the best Summer dessert, especially when it's homemade. Homemade ice cream can take a long time to make and if you don't have an ice cream maker, then no churn is the best way to go.
Serve this easy black cherry no churn ice cream with grilled turkey burgers, Italian salmon or shrimp kabobs.
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🍒 Ingredient notes
- Cherries - This homemade ice cream can be made with pitted fresh or frozen cherries. Frozen cherries do not need to be defrosted before hand, but letting them soften slightly helps when you pulse them through the food processor.
- Whipping Cream - Make sure you get heavy whipping cream to make this black cherry ice cream recipe. Unfortunately, there are no substitutes for this and it is needed to whip and create air into the ice cream.
📋 Substitutions and variations
- Cherries - The cherries can be pulsed as much or as little as you like, depending on how big of chunks in the ice cream are desired.
- Fruit - Substitute the cherries with blackberries, strawberries or raspberries.
- Additions - Add sliced almonds, chopped pecans or chocolate chips.
🥣 Step by step instructions
First, place the sweetened condensed milk and the whipping cream in the refrigerator to chill while you prepare the cherries. Pulse the cherries in a food processor to the desired size and consistency. Heat the cherries in a pot on the stovetop for a few minutes until they soften and juice forms at the bottom.
Cool the cherries completely and then whip the heavy cream with a hand mixer to stiff peaks. Add the sweetened condensed milk, vanilla extract and cherries to the cream and fold them together gently using a rubber spatula.
Pour the ice cream mixture into a 9" loaf pan and cover it with plastic wrap so that it's sitting right on top of the ice cream. Place the ice cream in the freezer for at least 6-8 hours to set.
⭐ Expert tips
- Chill the sweetened condensed milk and heavy whipping cream for the best texture to the ice cream.
- Make sure to cool the cherries completely after cooking them before adding them to the whipped cream.
- Gently fold the ingredients together so it doesn't ruin the air bubbles that have been whipped into the heavy cream.
- Let the ice cream set completely before scooping. 6-8 hours should be sufficient or overnight for best results.
- Take the ice cream out of the freezer about 10 minutes before serving for easy scooping.
💭 Frequently asked questions
No churn ice cream means that you do not have to churn it in an ice cream maker. Instead, air is incorporated by whipping heavy cream and folding it with the other ingredients.
🥡 Storage suggestions
This homemade ice cream will keep in the freezer in the loaf pan covered with plastic wrap for 1-2 weeks. If stored in an airtight container, this no churn ice cream will last for 1-2 months.
🍰 More dessert recipes
If you loved this homemade black cherry ice cream recipe, check out these other dessert recipes that I know you will love too.
- Chocolate Whiskey Brownies
- Strawberry Rhubarb Cheesecake Bars
- Sliced Caramel Apple Bar
- Lemon Ricotta Cake
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe
Homemade Black Cherry Ice Cream Recipe {No Churn}
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 3 cups fresh or frozen pitted dark cherries
- 1 teaspoon vanilla extract
Instructions
- First, place the heavy whipping cream and sweetened condensed milk in the refrigerator to chill while the cherries are prepared.
- Pulse the cherries in a food processor to the desired consistency.
- Place the cherries in a small pot on the stovetop over medium heat and cook, stirring occasionally for 3-5 minutes until they are softened and juice starts to form on the bottom. Cool the cherries completely in the refrigerator.
- When the cherries are completely cooled, place the whipping cream in a mixing bowl and whip to stiff peaks using a hand mixer.
- Add the cherries, sweetened condensed milk and vanilla extract and fold gently to combine everything together.
- Pour the ice cream mixture into a 9" loaf pan or 2 quart container and cover it with plastic wrap so that it sits directly on the ice cream.
- Freeze the ice cream for 6-8 hours until completely set before serving.
Notes
- Chill the sweetened condensed milk and heavy whipping cream for the best texture to the ice cream.
- Make sure to cool the cherries completely after cooking them before adding them to the whipped cream.
- Gently fold the ingredients together so it doesn't ruin the air bubbles that have been whipped into the heavy cream.
- Let the ice cream set completely before scooping. 6-8 hours should be sufficient or overnight for best results.
- Take the no churn ice cream out of the freezer about 10 minutes before serving for easy scooping.
Substitutions and Variations
- Cherries - Either fresh or frozen pitted cherries can be used. Frozen cherries don't have to be defrosted first, but letting them soften for a bit makes them easier to pulse in the food processor. Pulse the cherries to the desired consistency depending on how big of chunks you would like.
- Fruit - Substitute the cherries with blackberries, strawberries or raspberries.
- Additions - Add sliced almonds, chopped pecans or chocolate chips.
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