Cherry No Churn Ice Cream
This Cherry No-Churn Ice Cream is creamy, fruity, and so easy to make with no ice cream machine required! It’s simple, refreshing, and exactly the kind of homemade dessert you’ll want to keep in your freezer all summer long.
Servings: 3 cups (about 6 servings at 1/2 cup each serving)
Calories: 214kcal
Ingredients
- 14 ounces pitted cherries*, frozen (thawed), divided
- ⅔ cup (160 ml) heavy whipping cream, cold
- ½ cup sweetened condensed milk
Instructions
- Place a 9×5-inch loaf pan in the freezer to chill.
- If needed, pit the cherries. Divide them into two portions: 8 ounces and 6 ounces.
- Add the 8 ounces of cherries to a blender or food processor. Blend until mostly smooth, leaving a few small chunks for texture if desired.
- Roughly chop the remaining 6 ounces into bite-sized pieces. Set aside.
- In a large mixing bowl, whip the cold heavy cream to medium-firm peaks. The cream should be thick and fluffy but not overwhipped.
- In a separate bowl, stir together the sweetened condensed milk and the blended cherry mixture until fully combined.
- Gently fold the cherry mixture into the whipped cream until just combined and no large white streaks remain. Be careful not to deflate the mixture.
- Fold in the chopped cherries until evenly distributed.
- Pour the mixture into the chilled loaf pan or freezer-safe container. Cover tightly and freeze for 1 hour.
- After 2 hours, gently stir with a fork to redistribute the cherries. Cover again and freeze for at least 3 more hours (or overnight) until firm.
- To serve, let sit at room temperature for 5 to 10 minutes before scooping.
Notes
*Fresh diced cherries that have been pitted can also be used. (And it is delicious!)
Nutrition
Serving: 1portion (1/2 cup) | Calories: 214kcal