3-Ingredient Cherry Ice Cream (No Churn)

4 from 2 votes

Easy, no-churn 3-ingredient cherry ice cream made with real cherries, condensed milk, and cream. Perfect summer dessert!

Prep Time5

Total Time5

Course: Dessert

Cuisine: World

Keyword: ice cream

Servings: yields

Calories: 181kcal

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.

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.