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The BEST Homemade Black Cherry Ice Cream is made with just 4 ingredients! An easy, no-churn recipe, it takes just 15 minutes to prep and makes for the perfect creamy, refreshing treat for summer.
Homemade ice cream and Italian Lemon Sorbet are two of my favorite summer desserts, especially when they're homemade. However, sorbet and traditional ice cream can take quite a long time to make and require an ice cream maker. So, when I want a quicker, easier option, this no-churn dark cherry ice cream recipe is the dessert I turn to.
Sweet, creamy, and infused with bold cherry flavor, it's better than anything store-bought! Even better, it comes together with just four ingredients and is free from corn syrup, egg yolks, guar gum, added sweeteners, or artificial flavors. I enjoy it on its own in an ice cream bowl with a spoon, and my kids love it with Old-Fashioned Buttermilk Pancakes for a fun treat.
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Ingredients and Notes
- Cherries - I've made this recipe with both pitted fresh and frozen cherries, and both work well. Frozen cherries don't need to be defrosted before using. However, I find that letting them soften slightly helps make it easier to pulse them through my food processor.
- Whipping Cream - Do not substitute whole milk, nonfat milk, or any other alternative! Whipping cream is crucial for a rich taste and provides the air needed to create a smooth, creamy consistency.
Variations to Try
- Fruit - When I can't find cherries, I use blackberries, strawberries, or raspberries for a new flavor that's just as tasty.
- Additions - I often add sliced almonds, chopped pecans, or mini chocolate chips for a little extra flavor and crunch.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Homemade Cherry Ice Cream
Chill - Place the sweetened condensed milk and the whipping cream in the refrigerator to chill while you prepare the cherries.
Prep the cherries - Pulse the cherries in a food processor. I like to leave chunks, but pulse as little or as much as you like. Heat the cherries in a pot on the stovetop for a few minutes until they soften and juice forms at the bottom. Cool completely.
Combine - 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.
Freeze - 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.
Amanda's Expert Tips
- Chill the sweetened condensed milk and heavy whipping cream for the best creamy texture in 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. I recommend chilling the ice cream overnight for the best results, but 6-8 hours should be sufficient.
- Take the ice cream out of the freezer about 10 minutes before serving for easy scooping.
Storage Suggestions
This homemade black cherry ice cream will keep in the freezer in the loaf pan covered with plastic wrap for 1-2 weeks. If stored in airtight ice cream containers, this no-churn ice cream will last for 1-2 months.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
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 - Fudgy, indulgent, boozy brownies served with caramel sauce.
- Strawberry Rhubarb Cheesecake Bars - Layered dessert bars perfect for summer, but so good you'll make them all year long.
- Sliced Caramel Apple Bar - An easy dessert that's as fun to make as it is delicious to eat!
- Lemon Ricotta Cake - A moist, fluffy, crowd-pleasing cake infused with bold lemon flavor.
Recipe
Dark Cherry Ice Cream Recipe
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
- 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.
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.