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    Home » Recipes » Baking + Desserts

    Homemade Black Cherry Ice Cream Recipe

    Published: Jul 6, 2022 · Modified: Aug 2, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    ice cream cone with black cherry ice cream sitting in a pan of ice cream with cherries around.
    ice cream scoop with black cherry ice cream and fresh cherries.

    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.

    pan of black cherry ice cream with cherries and a ice cream cone sitting in it.

    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.

    Jump to:
    • 🍒 Ingredient notes
    • 📋 Substitutions and variations
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • 💭 Frequently asked questions
    • 🥡 Storage suggestions
    • 🍰 More dessert recipes
    • 📖 Recipe
    • 💬 Comments

    🍒 Ingredient notes

    cherries, whipping cream, vanilla extract and sweetened condensed milk.
    • 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.

    cherries chopped in a food processor and cooked in pot with wooden spoon.

    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.

    whipped cream with mixer and black cherry ice cream mixture in a bowl with 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.

    black cherry ice cream mixture in pan with plastic wrap and frozen with ice cream scoop.

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ 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.
    hand holding an cone of black cherry ice cream with pan and cherries in background.

    💭 Frequently asked questions

    What does no churn ice cream mean?

    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

    black cherry ice cream in a loaf pan with cone resting in it and fresh cherries around.

    Homemade Black Cherry Ice Cream Recipe {No Churn}

    Amanda
    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.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Cooling/Chilling Time 9 hours hrs
    Total Time 9 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 396 kcal

    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!

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    1. Linda T.

      October 25, 2022 at 2:11 am

      Can you use Cherry Jam?

      Thanks !

      Reply
      • Amanda

        October 25, 2022 at 6:38 pm

        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.

        Reply

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