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. Experience the delightful balance of tartness, sweetness, and creaminess that just a few ingredients can create. With each velvety spoonful, you’ll savor the vibrant and refreshing taste of ripe, sour cherries. Don’t miss out on this one! It is easy to make, and everyone will love it!
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What are sour cherries?
Sour cherries, also known as tart cherries or pie cherries, are a type of cherry with a distinctively tangy and tart flavor. Unlike sweet cherries, which are typically eaten fresh, sour cherries are more commonly used in cooking and baking due to their tartness.
Sour cherries are smaller and softer than sweet cherries, and their skin is bright red or dark red when fully ripe. They have a relatively short growing season, typically harvested in late spring or early summer.
They are frequently used in pies, tarts, jams, preserves, sauces, and desserts. Sour cherries can also be used to make juices, syrups, and alcoholic beverages like cherry liqueur.
Apart from their culinary uses, sour cherries are known for their potential health benefits. They are a good source of vitamins, minerals, and antioxidants, including vitamin C, potassium, and anthocyanins. These compounds have been associated with anti-inflammatory properties and may offer certain health advantages, such as reducing oxidative stress and supporting heart health.
Source: Health Benefits of Cherries
Why you’ll love this recipe
This is the ultimate summer dessert! Creamy, sweet, sour, and so refreshing on a hot summer day. Not only does it taste delicious, but it’s easy to make, and you don’t need an ice cream machine. You can use pretty much any type of dish that is freezer-safe.
You will need a short list of ingredients to create this recipe.
- Sour cherries – You can use fresh or frozen sour cherries. Make sure the pits are taken out, or take them out yourself. But don’t worry it’s super easy to do. if using frozen sour cherries make sure to defrost them at room temperature first before using them.
- Sweetened condensed milk – This is the key ingredient that will prevent the ice cream from crystallizing. Plus, it adds the perfect amount of sweetness and it tastes delicious.
- Vanilla – Vanilla is a very important ingredient to add that delicious vanilla flavor. I like to use whole vanilla bean or vanilla paste since I want to see the vanilla seeds throughout the ice cream. However, if you only have vanilla extract use that, it will still add the vanilla flavor we need.
- Heavy cream – Use heavy cream with at least 35% fat. Whipping it will create the light and airy texture the ice cream needs.
How to make Sour Cherry Ice Cream: step by step
Note! For exact measurements and directions, see the recipe card below.
There are only a few steps in making this ice cream.
Step 1: Take the pits out of the sour cherries.
Step 2: Sprinkle them with a bit of sugar and roast for about 15 minutes at 350 F (180C). Then let them cool before adding them to the whipped cream.
Step 3: Whip the heavy cream till stiff. Be careful not to over-whip it and turn it into butter. I suggest if you are using a hand mixer or stand mixer stop when fluffy but not firm yet, then finish whipping by hand. This way you will have more control over the consistency of the whipped cream.
Step 4: Add the condensed milk and vanilla. Gently mix them throughout the whipped cream.
Step 5: Transfer the mixture to a parchment paper-lined bread pan or any freeze-safe container.
Step 6: Once the sour cherries have cooled mix them through the whipped cream.
Step 7: Freeze for at least 4 hours. When ready, you can serve it by slicing it into desired-size pieces with a hot knife or using an ice cream scooper.
Don’t overwhip the heavy cream! It may very quickly turn into butter. If using an electric mixer I suggest that you stop right when it starts to become fluffy but still not firm and finish whipping by hand. This way you have more control over the consistency.
Additions & substitutions
You can use regular cherries but keep in mind that the flavor won’t be the same.
Using other types of fruits is also possible, such as strawberries, raspberries, or blackberries.
Storage & reheating
Keep the ice cream in the freezer at all times. You can let it soften for a few minutes at room temperature before scooping. For best flavor and texture consume within 3 months.
What is the difference between cherry and sour cherry?
Cherries, also known as sweet cherries, have a predominantly sweet and juicy flavor. They are enjoyed fresh and are commonly eaten as a snack or used in desserts. On the other hand, sour cherries have a distinctly tart and tangy taste, which gives them their name. They are less sweet and more acidic compared to sweet cherries.
Can I use regular cherries instead of sour cherries?
Yes, you can. Keep in mind that the flavor won’t be the same.
Can I add fresh sour cherries instead of roasted ones?
I don’t recommend adding fresh sour cherries as the taste might be too sour for some people. When you roast the sour cherries with a bit of sugar the moister evaporates, the flavor becomes more concentrated and almost jam-like.
Can I use frozen sour cherries instead of fresh ones?
Yes, you can. Make sure to defrost them first. They will most likely have more liquid after defrosting. In this case, you can add them to a saucepan with the sugar and cook them on the stovetop till the liquid evaporated and thickens a bit. Then add them to the whipped cream as directed.
CHERRY CLAFOUTIS – It’s a light, delicate, and perfect summer dessert! It’s also very easy and quick to make.
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NO-CHURN SOUR CHERRY ICE CREAM RECIPE
- 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
- 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.