Homemade Black Cherry Ice Cream Recipe {No Churn}
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.
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.
Storage Suggestions
Leftover homemade black cherry ice cream will keep in the freezer in the loaf pan covered with plastic week for 1-2 weeks. If stored in an airtight container, this no churn ice cream will last for 1-2 months.Nutrition
Serving: 8ouncesCalories: 396kcalCarbohydrates: 37gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 79mgPotassium: 356mgFiber: 1gSugar: 35gVitamin A: 1040IUVitamin C: 5mgCalcium: 187mgIron: 1mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!