Black Cherry Ice Cream
Make a creamy homemade Black Cherry Ice Cream with five ingredients. This dreamy no churn ice cream involves, whipping, folding, and freezing.
Take a bite of this Black Cherry Ice Cream, the perfect Valentine’s Day or summertime treat. With generous chunks of real, juicy, sweet black cherries (you can use fresh or frozen), this method is quick and simple. Use this ice cream for Slice Cream Sundaes (a fun way to serve ice cream).
Black Cherry Ice Cream
A little secret? We love the vanilla and almond flavor combined – you’ve got to try it. You may also want to try our Old Fashioned Homemade Vanilla Ice Cream or Chocolate Homemade Ice Cream (with eggs and an ice cream maker).
For this shorter version, it only take minutes to get an elegant dessert on the table! If you don’t mind a longer version, you can make my mom’s Homemade Chocolate Ice Cream recipe!
Why we love this recipe
- When you don’t have an ice cream maker, this method works great!
- There’s no corn syrup, egg yolks, or cooking involved.
- The recipe takes about 15 minutes to prep for a creamy, delicious treat.
What ingredients do you need?
- Heavy whipping cream
- Sweetened condensed milk
- Fresh or frozen pitted dark cherries
- Vanilla extract
- Almond extract
How do you make Black Cherry Ice Cream
- Chill: Chill the whipping cream and sweetened condensed milk in the refrigerator while preparing the cherries.
- Defrost: If using frozen cherries, make sure and defrost them first. Pulse the cherries in a food processor to the desired chunkiness.
- Cook: Place the cherries in a saucepan and cook over medium heat, stirring occasionally for 3-5 minutes until the juice starts to form on the bottom. Remove from the stovetop and cool in the refrigerator.
- Whip: In a large mixing bowl (stand mixer), whip the whipping cream until stiff peaks form. [You can use a hand mixer, but it may take longer.]
- Add: Add the cooled cherries, sweetened condensed milk, vanilla and almond extracts, and gently fold together with a wooden spoon.
- Mix: You can mix it completely, or leave it slightly unmixed, with swirls.
- Pour: Pour the ice cream mixture into a 9″ loaf pan and cover with plastic wrap. The wrap should be laying on top of the ice cream.
- Freeze: Freeze the ice cream for 6-8 hours until completely set before serving.
- Serve: Serve in small parfait cups or in ice cream cones. ENJOY!
Topping ideas for Black Cherry Ice Cream
- Our favorite is hot fudge, the ultimate treat.
- Crunchy chopped nuts, granola, or toasted coconut.
- More cherries – for all you cherry lovers.
- Crushed cookies, like Oreos.
Do you know how easy it is to make Black Cherry Ice Cream? We love this recipe for Super Bowl Sunday, and also Valentine’s Day. Serve on The Big Board (with all the toppings), with small bowls, spoons, or ice cream cones. Sky’s the limit – for this delicious homemade cherry ice cream recipe!
So scoop up this ice cream and pass out the cones for any special occasion. This is a great birthday dessert idea, too!
Tips and Substitutions
- Cherries – pulse the cherries as much or as little as you like, depending on what size chunks are desired in the ice cream. Or, leave them whole.
- Fruit – substitute for the cherries with strawberries, raspberries, blueberries, or blackberries.
- Additions – Add sliced almonds, chopped pecans or chocolate chips. Cookies, granola, or anything crunchy.
- Chill the sweetened condensed milk and heavy whipping cream for the best texture to the ice cream.
- Let the ice cream set completely before scooping. 6-8 hours should be sufficient, or overnight for best results.
- Take the ice cream out of the freezer about 10 minutes before serving for easy scooping.
Storage Suggestions
Store in the freezer in the loaf pan covered with double plastic wrap for 1-2 weeks. You can also store in an airtight container, for 1-2 months. Do not let air get on the ice cream, to prevent freezer burn.
More ice cream recipes to try:
Pumpkin Ice Cream Pie with Gingersnap Crust
How to make a Summer ice Cream Trough Dessert
Frozen Peppermint Ice Cream Dessert
Coffee Affogato With Vanilla Ice Cream
Get the Recipe:
Black Cherry Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk, chilled
- 3 cups fresh or frozen pitted dark cherries
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Chill the whipping cream and sweetened condensed milk in the refrigerator while preparing the cherries.
- If using frozen cherries, make sure and defrost them first. Pulse the cherries in a food processor to the desired chunkiness.
- Place the cherries in a saucepan and cook over medium heat, stirring occasionally for 3-5 minutes until the juice starts to form on the bottom. Remove from the stovetop and cool in the refrigerator.
- When the cherries are completely cooled, proceed to the next step.
- In a large mixing bowl (stand mixer), whip the whipping cream until stiff peaks form. [You can use a hand mixer, but it may take longer.]
- Add the cherries, sweetened condensed milk, vanilla and almond extracts, and gently fold together with a wooden spoon.
- You can mix it completely, or leave it slightly unmixed, with swirls.
- Pour the ice cream mixture into a 9" loaf pan and cover with plastic wrap. The wrap should be laying on top of the ice cream.
- Freeze the ice cream for 6-8 hours until completely set before serving.
- Serve in small parfait cups or in ice cream cones. ENJOY!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is a quick, amazing recipe!! It was a hit with family and friends. We scooped it in waffle cone bowls – YUMMY! Making it again for Memorial Day.
I just purchased a large bag of frozen dark cherries! I am definitely making this for Valentine’s Day….I know this will be a huge hit! Thanks, Sandy!