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This No Churn Cherry Ice Cream Recipe is so easy to make without an ice cream machine. With just 3 ingredients it’s so simple and full of cherry flavor – you will love this easy ice cream recipe.

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!

This homemade cherry ice cream will surprise you with how easy it is to make. It’s an easy ice cream without a machine and it always turns out with the perfect texture and creamy consistency! You don’t need any eggs or egg yolks or need to wait 24 hours for your ice cream maker to freeze. This isn’t just vanilla ice cream with some cherries added in – it’s full on knock your socks off cherry ice cream!

ingredients in cherry ice cream.

Ingredients Needed

  • Heavy whipping cream: make sure it is cold when you are mixing.
  • Sweetened condensed milk: This adds the sweetness and thickness to the ice cream. I recommend regular (not low or nonfat).
  • Cherry pie filling: you can use a store-bought can or try the best cherry pie filling recipe I ever made. Using pie filling makes it easy – not pits to remove!

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


  • Turn this into Cherry Garcia Ice Cream by adding some dark chocolate chunks or chocolate chips (or a swirl of hot fudge).
  • You can even make my cherry ice cream pie with this recipe!

How to make Cherry Ice Cream

  1. Beat the heavy cream in a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Set aside.
  2. Add cherry pie filling to a large bowl and smash the cherries slightly. Add sweetened condensed milk and stir. 
  3. Fold whipped cream into the ice cream mixture.
  4. Place in a loaf pan or airtight container and freeze at least 4 hours or overnight.
pink cherry ice cream being scooped out of a grey tin with a silver scooper.

Expert Tips

  • Add about a cup of your favorite chocolate chips to the mix and you have a delicious cherry chocolate ice cream 
  • Add a teaspoon of vanilla extract to bring out the creamy flavor of the milk
  • Do this same thing with blueberry pie filling or any pie filling you like.
  • Because we’re using pie filling, you do not need to use fresh cherries or cherry juice, unless you’re making my homemade pie filling.
  • Store in the freezer for about a month.


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 Recipe

5 from 4 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


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

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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.

5 from 4 votes (3 ratings without comment)

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Recipe Rating


    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.