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A plate with a slice of Sour Cherry Ice Cream and a spoon next to it.

NO-CHURN SOUR CHERRY ICE CREAM RECIPE

5
AuthorMilena M
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.
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Prep Time10 minutes
Cook Time15 minutes
Freezing 4 hours
Servings6 people

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

  1. Preheat the oven to 350 F or 180 C.
  2. 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.
  3. 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.
  4. 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.
  5. Add the condensed milk and vanilla to the whipped cream and gently fold.
  6. Transfer the mixture to a parchment paper-lined bread pan or any freezer-safe container.
  7. Freeze for at least 4 hours. When ready serve with an ice cream scoop or slice it using a hot knife.
  8. Enjoy!