No-Churn Black Cherry Ice Cream

I love when cherries start showing up in the grocery store and what better way to enjoy nature’s gift than with some cool, sweet, tasty Black Cherry Ice Cream. This simple no-churn ice cream recipe brings homemade ice cream to anybody with a freezer and a bit of time. Give this No-Churn Black Cherry Ice Cream recipe a try today.

No-Churn Black Cherry Ice Cream Summary

This isn’t my first rodeo with homemade ice cream, but it is the first time I am sharing a no-churn recipe. All you need for this recipe are one pound of cherries (preferably fresh black cherries), a can of sweetened condensed milk, and a few cups of heavy whipping cream.

First, I blend ¾ of the pitted cherries with the sweetened condensed milk and a little heavy cream. This helps to infuse the flavors and colors of the cherries into the ice cream while leaving the last ¼ of the cherries to be chunks of fruit throughout the ice cream.

Setting that aside, I whip the rest of the heavy cream to stiff peaks. Then, fold in the condensed milk and cherry mixture and whip on medium for just a minute more. 

Once everything is mixed together well, spread in a 9 by 14 dish, mix in the remaining cherry chunks, cover and freeze overnight.

The next day, place the ice cream in your refrigerator for 30 minutes to soften it up a little and serve!

Black Cherries vs Cherries

While they are often explicitly labeled as black, many cherry varieties are just that. What makes them ‘black’ is essentially the color. Bing, Lambert, or Sweetheart varieties are some of the varieties that will work with this recipe.

To be honest, most tasty cherries will work well with this recipe, but I only experimented with sweet, dark cherries. Use what you have, but look for sweeter and darker cherries.

Can I Use Frozen Cherries?

Frozen cherries will work fine for this recipe, but I would suggest allowing the cherries to thaw before including them in the recipe. It could be argued that frozen cherries are picked and frozen at optimal ripeness, so take that for what it is worth.

For me, part of the special nature of cherries is that they are truly seasonal. I love enjoying fresh, tasty cherries.

Pitting Your Cherries

You can use a paring knife and pit each of the cherries, but it does take some time. You could use a cherry pitter [Affiliate Link] that can help make this easier. Finally, many of the frozen cherries are already pitted. 

It takes a little work to pit cherries, but the ice cream is well worth the effort.

Icy Ice Cream

One of the biggest obstacles I encountered when working on this recipe is icy ice cream. Seems counter intuitive, right?

Churning ice cream is the best way around this, but not all of us have an ice cream maker or have the time to properly churn an ice cream. I worked on this to help bring you a delicious ice cream that doesn’t need the churning. 

The combination of whipping the cream, folding in the cherries, using a 9 by 13 to freeze, and allowing the ice cream to thaw, combine together to make a great no-churn ice cream.

No-Churn Black Cherry Ice Cream Tips

• Use fresh dark sweet cherries for the best results
• If you can’t find fresh cherries, frozen cherries are fine.
• A 9 by 13 container is recommended to freeze this in
• Allowing the ice cream to thaw in the refrigerator for 30 minutes helps soften this treat

Products Used In This Recipe

• Cherry Pitter
• Immersion Blender
• Sweetened Condensed Milk
• KitchenAid Stand Mixer
• 9 by 13 pyrex container

Did You Try This Recipe

Thank you so much for giving this ice cream recipe a try! You could really do us a favor by letting us know in the comments area below on how it went and giving a rating for our No-Churn Black Cherry Ice Cream recipe. Most of all, much gratitude for your visit to Ramshackle Pantry. 

Print