3-Ingredient Cherry Ice Cream (No Churn)
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Summer may be steamy, but it’s also stone fruit season—what better way to celebrate than with my 3-ingredient No-Churn Cherry Ice Cream recipe? Simply made with just heavy cream, sweetened condensed milk, and ripe cherries, this fresh and frosty dessert recipe is easy enough for even newbies to master!
Whether it’s my 3-ingredient blueberry ice cream, no-churn strawberry ice cream, or this homemade cherry ice cream, frozen fruit-flavored desserts are one of my favorite ways to beat the heat. Each bite is bursting with tart, juicy freshness and sweet cream—like summer on a spoon. Plus, you don’t need an ice cream maker for my favorite no-churn ice cream recipes.
How to Make Cherry Ice Cream
Watch the full video recipe to learn how to make this Easy No-Churn Cherry Ice Cream. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Homemade Cherry Ice Cream
- I think we can all agree: people on the internet rarely hold back their feelings. My YouTube video for this easy, 3-ingredient cherry ice cream has amassed more than 196,000 views and 3,600 likes—so you know it has to be good!
- Making ice cream can sound intimidating, but with my simple no-churn method, anyone can do it—no special equipment required. It’ll be ready for the freezer in just 5 minutes!
- Using just cream, condensed milk and cherries ensures you get seriously creamy cherry flavor in every bite, with none of the suspicious preservatives, colors, or emulsifiers you’d find in store-bought ice cream.
Ingredients & Substitutions
- Heavy Cream – Also known as double cream, this is the richest dairy of them all with a minimum milk-fat of 36%. You can also use slightly lighter whipping cream, which is 30-36% milk-fat, but don’t try to use anything lower—it won’t whip properly to hold the air, which is necessary for our no-churn method.
- Sweetened Condensed Milk – This pantry staple is made by simmering whole milk and sugar until it becomes thick and syrupy. It helps ensure a beautifully creamy texture without having to cook the ice cream base. Don’t have any on hand? You can make your own using sugar and either whole milk, evaporated milk, or the plant-based milk of your choice.
- Cherries – Feel free to use either fresh or frozen cherries.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
🍒 Best Cherries for Cherry Ice Cream
Not all cherries are created equal. While sour cherries like Montmorency are fantastic for pies and preserves, sweet cherries are the go-to choice for rich, creamy desserts like ice cream. Their naturally high sugar content and vibrant color make them ideal for folding into a velvety ice cream base. Here’s a look at the best sweet cherry varieties to use:
- Bing Cherries: The classic sweet cherry and a favorite for a reason. They have a bold flavor and a gorgeous deep red hue that adds beautiful color and taste to the ice cream. Plus, they hold their texture well, even when cooked or frozen.
- Rainier Cherries: If you’re going for a lighter flavor and a more nuanced sweetness, Rainier cherries are a lovely choice. Their pale yellow-and-pink color may not tint your ice cream the pink hue you might think of, but they bring a unique, almost tropical honeyed sweetness that pairs beautifully with vanilla or almond.
- Lambert Cherries: Similar to Bing but slightly more tart and tangy, Lambert cherries add depth and complexity to your ice cream. They’re also firm and juicy, making them great for mix-ins or swirls.
Optional Variations & Dietary Adaptations
- Dairy-Free/Vegan – Swap in coconut cream (the hardened part at the top of a can of coconut milk) or vegan whipping cream and use plant-based sweetened condensed milk for delightfully rich vegan cherry ice cream.
- Cherry Chocolate Chip Ice Cream – Fold in finely chopped dark chocolate or mini chocolate chips during the last few minutes of churning.
- Cherry Swirl Ice Cream – Reserve some of your cooked cherry sauce and swirl it into the churned base just before freezing. For a pretty marbled effect, gently fold it in with a spatula—don’t overmix!
- Graham Cracker Swirl – Craving cherry cheesecake vibes? Crush graham crackers and mix them with melted butter and a little brown sugar. Pack the ice cream alternating with layers of the graham mixture for buttery, crunchy ribbons in every scoop.
- Cherry Almond Ice Cream – Stir a splash of almond extract into the base for a floral, nutty twist. Chopped toasted almonds or almond biscotti make for excellent chunky mix-ins.
- Boozy Cherry Ice Cream – For an adults-only treat, soak your cherries in a splash of kirsch, bourbon, or amaretto before cooking.
Expert Tips & Tricks
- Cook the cherries. Raw cherries may sound appealing for their freshness, but they can turn unpleasantly icy when frozen, especially if they’re particularly juicy. Cooking the cherries down—whether into a chunky compote or a smooth blended sauce—helps concentrate their flavor, reduce moisture, and create a more jammy consistency that keeps the texture superlatively creamy.
- Chill everything. Cold ingredients are key! Make sure your sweetened condensed milk, cream, and especially any cherry compote or purée are completely cooled before folding them together. Warm mix-ins can deflate the whipped cream and lead to icy or uneven results.
- Whip it good. Whipped cream acts as the base structure, replacing the air normally churned into traditional ice cream, so make sure to beat your heavy cream until stiff peaks form. Starting with cold cream, a cold bowl, and cold beaters or whisk will help shorten the process. Under-whipping can lead to a denser texture, while over-whipping can make the base grainy, so stop when the cream holds peaks but is still smooth.
- Fold gently. Use a light hand when combining the whipped cream and condensed milk. Fold slowly with a spatula to keep the air in—this is what makes your no-churn base light and scoopable.
- Use a metal loaf pan. A chilled metal loaf pan helps the ice cream freeze faster and more evenly. If using glass or ceramic, just know it may take slightly longer to set.
- Freeze for at least 6 hours. It’s tempting to dive in early, but no-churn ice cream needs time to firm up. For best texture, let it freeze overnight.
For even more ice cream-making tips and tricks, check out my new online course!
How to Serve
This cherry ice cream is a total showstopper on its own, but you can dress it up in all sorts of delicious ways:
- Classic scoop in a cone or bowl. Sometimes simple is best. Add a cherry on top (of course!) and maybe a drizzle of chocolate sauce or dollop of whipped cream for good measure.
- Ice cream sandwiches. Scoop the ice cream between two chocolate or almond cookies for a handheld summery treat that’s perfect for pool parties.
- Sundae bar. Hosting a gathering? Set up an ice cream toppings bar for your guests to build their own perfect bowls. Serve with whipped cream, crushed graham crackers, chopped nuts, hot fudge, mini chocolate chips, sprinkles, and maybe some cherry pie filling for an over-the-top cherry sundae moment. If you really want to go all out, my homemade chocolate ice cream and pistachio ice cream would also be welcome.
- Perfect pairings. A scoop alongside classic brownies, chocolate layer cake, or a slice of Spanish almond cake is pure heaven.
- Fruity float. Drop a scoop into a glass of cola (or sparkling lambrusco for the adults!) for a fizzy, retro-inspired float.
Storage Instructions
- Cover it up. Press a piece of parchment or plastic wrap directly onto the surface of the ice cream before sealing the pan. This helps prevent freezer burn and keeps the top smooth and creamy.
- Homemade cherry ice cream is free of any preservatives that store-bought versions have, so it’s best consumed within 2 weeks.
- Keep it in the coldest part of the freezer (i.e. away from the door) to prevent the ice cream from thawing and re-freezing, which can cause ice crystals to form.
More Ice Cream Recipes
- Lemon Ice Cream
- Easy Nutella Ice Cream
- 3-Ingredient Oreo Ice Cream Recipe
- Learn more about ice cream making with my online ice cream-making course.
3-Ingredient Cherry Ice Cream (No Churn)
Ingredients
- 2 cups (480 ml) Heavy cream cold
- 1 can Sweetened condensed milk 14oz/400g
- 12 oz (340 g) Cherries fresh or frozen (pitted)
Instructions
- Make the cherry puree: Add the pitted cherries to a blender or food processor and blend until smooth. (Optional but recommended: pour the puree into a saucepan and simmer over low heat for 5–10 minutes to reduce excess moisture and intensify the flavor. Let it cool completely before using.)
- Whip the cream: In a large mixing bowl, beat the cold heavy cream until stiff peaks form.
- Combine ingredients: Add the sweetened condensed milk and cooled cherry puree to the whipped cream. Beat on low speed or fold gently until fully incorporated.
- Add chopped cherries (optional): For added texture, fold in 4–5 finely chopped cherries.
- Freeze: Pour the mixture into a freezer-safe container or loaf pan. Smooth the top, cover, and freeze for at least 6 hours or overnight.
Video
Notes
- Reducing the cherry puree helps prevent icy texture and gives a more concentrated, vibrant cherry flavor. Be sure it’s fully cooled before mixing it into the base.
- Frozen cherries work just as well as fresh. If using frozen, thaw and drain excess liquid before blending.
- Storage: Store covered in the freezer for up to 2 months. Let it sit at room temperature for 5–10 minutes before scooping.
- Flavor variations: Add a splash of almond extract for a cherry-almond twist or swirl in melted chocolate for a Black Forest-style treat.
- No blender? Mash the cherries by hand and strain for a chunkier texture or use cherry preserves in a pinch.
Nutrition
Common Questions
Yes! Many ice cream brands offer some kind of cherry flavor in their lineup, from Ben & Jerry’s Cherry Garcia to Breyer’s Cherry Vanilla. But, now that you know how to make your own, you don’t have to worry about finding it at the store!
Because it’s chock-full of sweet-tart cherries and sweet cream! Plus, who can resist a scoop of homemade ice cream?
I suppose you could, but I think it’d end up being too sweet. If you want to use maraschinos, I’d recommend chopping about ½ cup up and adding them as a mix-in rather than using it as your primary flavoring.
Yes! This is a great short-cut so you don’t have to cook or purée the cherries. Just try to reach for a low-sugar variety to keep the ice cream from being cloyingly sweet.
Made the recipe and followed directions… though the texture was nice and creamy, I barely tasted the “cherry” flavor. The condensed milk flavor seem to over-power the cherries themselves.
I used frozen cherries, thawed them completely, drained them, and then stopped them onto a paper towel to ensure there was no excess liquid.
Perhaps strawberries or another fruit may be better.
Thanks so much for trying the recipe and for sharing your experience! 🍒 The condensed milk can sometimes overshadow more delicate fruits like cherries, especially if they’re not super ripe or concentrated in flavor. A couple of tips that might help next time:
Try using sour cherries or a cherry puree/jam, since they give a stronger, tangier flavor.
You can also roast the cherries or cook them down a bit before blending, which intensifies the taste.
What a great recipe, perfect ice cream when cherries are in season. Thank you for another delicious recipe.
Looks absolutely delish! What is the nutritional content per serving, and is one serving equal to 1/2 cup? Thank you!
I’ll be making & trying this recipe in a couple of days. Excited to try it. Love cherries. I have an ice cream machine & a lot of time is spent washing & waiting, etc. Summer is here & ice cream was one of the highlights growing up.
Want to learn how to make ice cream