No Churn Dark Cherry Ice Cream

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No Churn Dark Cherry Ice Cream is a simple and delicious dessert! Just 4 ingredients, minutes to prepare, and then into the freezer until it’s set. Use fresh or frozen dark cherries for this classic summer treat.

This recipe was featured in Stillwater Living Magazine

When there’s a food I can’t resist, I try not to even keep it in the house. I figure out of sight, out of mind. That’s the way I feel about ice cream, and growing up I ate it pretty regularly.

Just like lots of foods, homemade ice cream is almost always better than store-bought. But I’ve never had an ice cream maker. And even if I did, it would be just one more appliance collecting dust in the pantry.

I was recently watching The Food Network and saw The Pioneer Woman make no-churn ice cream, and it looked incredibly easy.

So in the spirit of summer, and to have an occasional treat easily accessible, I decided to make No Churn Dark Cherry Ice Cream

WHY THIS RECIPE WORKS

• Only requires 4 ingredients 
• It’s a super easy recipe that comes together in about 10 minutes
• You can easily multiply the recipe as needed

INGREDIENT TIPS FOR NO CHURN DARK CHERRY ICE CREAM

As I mentioned, you only need FOUR ingredients for this easy ice cream. 

• Heavy Cream
• Sweetened Condensed Milk
• Pure Vanilla Extract – I prefer pure because it has better flavor than imitation. Vanilla Paste is an alternative 
• Dark Cherries – I use frozen because they’re easily accessible all year round

STEP BY STEP INSTRUCTIONS

Add condensed milk, vanilla, and diced cherries to a large bowl, mix together lightly, and set aside in the fridge.

Add heavy cream to another large bowl. Using an electric mixer beat at medium-high until the cream forms stiff peaks, about 3 minutes. I use my KitchenAid Mixer, but you could also use a hand mixer.

Don’t overmix the heavy cream! If you overmix, the peaks will fall, and you won’t get the light ice cream texture.

Carefully fold condensed milk mixture into the heavy cream. Do not whip or beat the mixture, as you want to retain as much of the cream peaks as possible. 

Pour mixture into a freezer-safe container. I use a glass Pyrex container.

To prevent crystallization: Cover the pan with a piece of plastic wrap, making sure that it touches the top layer of the mixture. Place the lid on the container and put it into the freezer until solid, at least 6 hours.

FREQUENTLY ASKED QUESTIONS

What is a substitute for condensed milk? You can use unsweetened condensed milk, but then you will need to add some sort of sweetener. You can also use Full Fat Coconut Milk, but remember it will add coconut flavor. Do not use light coconut milk, as the consistency is too thin

Can I substitute Half and Half for Heavy Whipping Cream? Yes! You won’t sacrifice any flavor, and you will cut calories and fat  

Do I need to thaw the dark cherries before adding them to the ice cream? No! I do cut the cherries into small pieces so they’re easier to eat, but I keep them frozen 

If I have fresh dark cherries do I need to freeze them first?  Not at all, just dice and add the fresh cherries.  Of course, discard any seeds.

What is the best way to store No Churn Dark Cherry Ice Cream? I keep the ice cream in the same glass container that I used to freeze the ice cream.

DOES NO CHURN DARK CHERRY ICE CREAM GO BAD?

I’ve never heard of ice cream actually “going bad”. 

Once ice cream gets exposed to the air, it will start to form ice crystals on the top layer. That layer is still safe to eat, but it tastes like ice crystals so just scrape off that layer.

I’m so excited to have No Churn Dark Cherry Ice Cream in my recipe collection! I’ll now always have fresh ice cream in the freezer, and can mix it up with endless possibilities. 

MORE DELICIOUS DESSERTS

• Skillet Chocolate Chip Cookie
• Patriotic Cake Bites
• Berry Burst Shortcake
• Poached Pears with Parmigiano Reggiano and Ricotta
• Chocolate Peppermint Truffle Bites
• Jelly Bean Rice Krispies Treats

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