Make a creamy homemade Black Cherry Ice Cream with five ingredients. This dreamy no churn ice cream involves, whipping, folding, and freezing.

homemade ice cream

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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!

serving of cherry ice cream

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.

how to pulse cherries

What ingredients do you need?

  • Heavy whipping cream
  • Sweetened condensed milk
  • Fresh or frozen pitted dark cherries
  • Vanilla extract
  • Almond extract

spoonful of cherry ice cream

How do you make Black Cherry Ice Cream

  1. Chill: Chill the whipping cream and sweetened condensed milk in the refrigerator while preparing the cherries.
  2. Defrost: If using frozen cherries, make sure and defrost them first. Pulse the cherries in a food processor to the desired chunkiness.
  3. 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.
  4. 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.]
  5. Add: Add the cooled cherries, sweetened condensed milk, vanilla and almond extracts, and gently fold together with a wooden spoon.
  6. Mix: You can mix it completely, or leave it slightly unmixed, with swirls.
  7. 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.
  8. Freeze: Freeze the ice cream for 6-8 hours until completely set before serving.
  9. Serve: Serve in small parfait cups or in ice cream cones. ENJOY!

ice cream with cherries

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.

taking a bite of Black Cherry Ice Cream

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!

black cherry ice cream in a serving dish

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.

a scoop of cherry ice cream

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

Red Velvet Ice Cream

homemade ice cream
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Black Cherry Ice Cream

Makes 12 large loaf (serves 8-10).
Make a creamy homemade Black Cherry Ice Cream with five ingredients. This dreamy no churn ice cream involves, whipping, folding, and freezing.
Prep Time: 15 minutes
freeze time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 8
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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!
Cuisine: American
Course: Dessert
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large scoop of ice cream