This post may contain affiliate links. For more information, read my disclosure policy.

This No Churn Cherry Ice Cream Recipe is so easy to make without an ice cream maker. Mix 3 ingredients and let it freeze to get a creamy and satisfying cherry ice cream.  

three scoops of cherry ice cream in a clear ice cream bowl.


No Churn Cherry Ice Cream

Summer is the season of cherries so we are enjoying all desserts that are cherry flavored, like Cherry Pie Cookie Cups or Classic Cherry Delight.  But nothing beats an easy homemade ice cream recipe for the Summer. You can still enjoy the flavors of a cherry pie without having to feel the oven’s heat or go through the extra effort. 

This homemade cherry ice cream will surprise you with how easy it is to make. Just mix and freeze a few simple ingredients; the ice cream always turns out with the perfect texture! Plus – you can even make my cherry ice cream pie with this recipe!

ingredients in cherry ice cream.

Ingredients Needed

  • Heavy whipping cream: make sure it is cold when you are mixing 
  • Sweetened condensed milk: we don’t need to add any sugar since this is already sweet enough
  • Cherry pie filling: you can use a store-bought can or try the best cherry pie filling recipe I ever made

Be sure to see the recipe card below for full ingredients & instructions!

How to make Cherry Ice Cream

  1. Beat the whipping cream in a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. (You’re basically making whipped cream.) Set aside.
  2. Add cherry pie filling to a medium bowl. Crush slightly with a potato masher. Add sweetened condensed milk and stir. 
  3. Pour into whipped cream and gently fold to combine.
  4. Place in an airtight container and freeze for at least 4 hours or overnight.
pink cherry ice cream being scooped out of a grey tin with a silver scooper.

Expert Tips

  • Squeeze about a tablespoon of fresh lemon juice to enhance the cherry flavors and add a brighter flavor
  • Add about a cup of your favorite chocolate chips to the mix and you have a delicious chocolate cherry ice cream 
  • Add a teaspoon of vanilla extract to bring out the creamy flavor of the milk
  • You can replace the cherry pie filling with frozen cherries or add more to your liking

FAQs

Can I use fat-free sweetened condensed milk to make easy ice cream?

Yes, you can use regular or fat free sweetened condensed milk.

How long does ice cream last?

This no churn ice cream recipe lasts for about one month if frozen in an airtight container. 

three scoops of cherry ice cream in a clear ice cream bowl.

Cherry Ice Cream

5 from 3 votes
This is the best cherry ice cream with the best cherry flavor. It is super easy and can be made without a machine!
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

  • 2 cups cold heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (20 ounce) can cherry pie filling

Instructions

  • Beat the whipping cream in a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Set aside.
  • Add cherry pie filling to a medium bowl. Crush slightly with a potato masher. Add sweetened condensed milk and stir. Pour into whipped cream and gently fold to combine.
  • Place in an airtight container and freeze at least 4 hours or overnight.

Recipe Video

Recipe Notes

Store in the freezer for up to one month in an airtight container.

Recipe Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 57mg | Fiber: 0.001g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Ice Cream Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

    1. 2 containers (8 ounces each) can be substituted for the heavy whipping cream. The texture is a little different (softer/almost chewier) but I like it just as much.