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This homemade black cherry ice cream recipe is one of the easiest summer desserts you can make. With just 4 simple ingredients and no ice cream maker required, this no-churn recipe creates a creamy homemade ice cream with plenty of sweet black cherry flavor.
Before I had an ice cream maker, I honestly didn't think making homemade ice cream was possible. Then I discovered the magic of no-churn ice cream, and it completely changed summer desserts in our house. When cherries are in season, this black cherry ice cream is one of our favorite flavors to make.
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Ingredients You'll Need
Most no-churn ice cream recipes start with the same base of sweetened condensed milk and heavy whipping cream. From there, you can customize it with just about any flavor you like. For this black cherry ice cream, you'll also need fresh or frozen cherries and vanilla extract.
- Dark Sweet Cherries (Black Cherries) - I use dark sweet cherries, which are often labeled as black cherries. Fresh or frozen both work well. If you're using frozen cherries, let them soften for a few minutes before pulsing them in the food processor.
- Heavy Whipping Cream - Don't substitute milk or a lower-fat cream. Heavy whipping cream is what gives no-churn ice cream its light, creamy texture.
Variations to Try
- Chocolate - Fold in mini chocolate chips or chopped dark chocolate for a chocolate cherry version.
- Nuts - Add sliced almonds or chopped pecans for extra crunch.
- Extract - Swap the vanilla for almond extract for a classic cherry-almond flavor.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make No-Churn Black Cherry Ice Cream
Don't let homemade ice cream intimidate you. Once the cherries are prepared, everything comes together in just a few minutes before heading to the freezer.
Chill - Place the sweetened condensed milk and heavy whipping cream in the refrigerator while you prepare the cherries. Starting with cold ingredients helps the cream whip to stiff peaks more easily.
Prep the Cherries - Pulse the cherries in a food processor, leaving them as chunky or smooth as you like. Cook them over medium heat for a few minutes until they soften and release their juices. Let the cherries cool completely before adding them to the whipped cream so they don't melt it.
Combine - Whip the heavy whipping cream to stiff peaks. Fold in the sweetened condensed milk, vanilla, and cooled cherries just until combined to keep the mixture light and airy.
Freeze - Transfer the mixture to a loaf pan and press plastic wrap directly onto the surface. This helps prevent ice crystals from forming while the ice cream freezes. Freeze for at least 6-8 hours, or overnight.
Storage Instructions
Store the ice cream in the loaf pan with plastic wrap pressed directly onto the surface, or transfer it to an airtight freezer-safe container. It will keep well for 1-2 months, although I think the texture is best within the first couple of weeks. Let it sit at room temperature for about 5-10 minutes before scooping.
More Summer Dessert Recipes
Looking for another easy summer dessert? Here are a few more family favorites to try next.
Recipe
No Churn Black Ice Cream
Equipment
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
- Cherries - Either fresh or frozen pitted cherries can be used. Frozen cherries don't have to be defrosted first, but letting them soften makes it easier to pulse.
- Fruit - Substitute the cherries with blackberries, strawberries, or raspberries.
- Additions - Add sliced almonds, chopped pecans, or chocolate chips.
- Storage - Store in the freezer, covered in plastic wrap, for 1-2 weeks or transfer to an airtight container for 1-2 months.
Linda T.
Can you use Cherry Jam?
Thanks !
Amanda
Hi Linda! I haven't tried cherry jam before, but I think it would probably work. I would probably only use 1 cup of jam though.