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A plate with a slice of Sour Cherry Ice Cream and a spoon next to it.
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NO-CHURN SOUR CHERRY ICE CREAM RECIPE

This no-churn sour cherry ice cream is the perfect summer treat! The vibrant and refreshing taste of ripe sour cherries with creamy vanilla ice cream will fill your taste buds with joy.
Course Dessert
Cuisine International
Keyword ice cream, sour cherries
Prep Time 10 minutes
Cook Time 15 minutes
Freezing 4 hours
Servings 6 people
Author Milena M

Ingredients

  • 400 g fresh sour cherries or frozen
  • 20 g Sugar
  • 400 g Heavy cream
  • 397 g Condensed milk 14oz
  • 1/2 tsp Vanilla paste, or the seeds from a vanilla bean or 1 tsp vanilla ectract

Instructions

  • Preheat the oven to 350 F or 180 C.
  • Take the pits out of the sour cherries (if using frozen cherries skip this step, as most likely they are frozen without the pits).
    *For using frozen cherries see the FAQ section in the post for directions.
  • Transfer the pitted sour cherries to a baking tray lined with parchment paper. Sprinkle sugar over them and roast for about 15 minutes or till slightly caramelized.
    When ready take them out and let them cool before adding them to the whipped cream mixture.
  • While the cherries are roasting, whip the heavy cream. If using a hand mixer or stand mixer stop whipping while still fluffy but not yet firm. Then finish whipping by hand. See why in the "Recipe Tips" above.
  • Add the condensed milk and vanilla to the whipped cream and gently fold.
  • Transfer the mixture to a parchment paper-lined bread pan or any freezer-safe container.
  • Freeze for at least 4 hours. When ready serve with an ice cream scoop or slice it using a hot knife.
  • Enjoy!