Awhile back, I made a No Churn Strawberry Ice Cream and we loved it. It was super creamy deliciousness! This week, I decided I just had to have some No Churn Cherry Ice Cream! It’s kind of strange, but I like strawberries more than cherries, but I like this Cherry Ice Cream more than the Strawberry one. Go figure! I seriously went gaga over this!
This ice cream was really like a premium grade ice cream. Wait, it was even better! The cherry flavor came out so well and it was true cherry flavor, not that kind of fakish flavor you sometimes find.
About No Churn Cherry Ice Cream:
There’s a little secret to making this ice cream. Cherry Pie Filling. Yep! You heard me right! In this case, I used my Homemade Cherry Pie Filling, which I think is part of the deliciousness, but I don’t see why a canned Cherry Pie Filling couldn’t be used if you’re in a hurry.
This ice cream has a lusciousness about it and I think it’s the filling that’s responsible. All the juices mingle with the cream, and if you don’t mix it in to well, you get streaks and variation in the base that’s super appealing. The actual cherries get broken down into bits and pieces; you won’t want to go too far because it’s so nice to have smaller flavorful bits along with some that are a bit larger and provide a kind of burst of flavor.
Just like when you buy and eat commercial ice cream, you’ll be anticipating each bite, looking for those larger chunks…it’s so satisfying to bite into one. Of course, after I made this, I couldn’t help but think how good this would have been with mini chocolate chips folded throughout. Next time! And there will be a next time.
Making No Churn Cherry Ice Cream:
No churn ice cream is super easy to make. It’s done in two parts. Cream is whipped and then the other ingredients, the flavorings (usually mixed with condensed milk as in this recipe but sometimes other types of milk are used, evaporated, almond, coconut) folded in, then it’s frozen. Most are ready to put in the freezer with just a few minutes work. Then there is the hard part, an 8 hour or overnight wait for it to freeze.
In this case, the flavor is coming from Cherry Pie Filling. There are three ways to get that filling. You can make a batch of my Homemade Cherry Pie Filling and use part of it in this recipe and part of it for something else. You can make just the amount of filling you’ll need for this ice cream, 1/2 batch. Or you can buy a small can of filling. Personally, I’ll be making the whole batch of Homemade Cherry Pie Filling – because it’s the bomb. Maybe this ought to be called Cherry Bomb Ice Cream! And I think the rest of the filling is going to be cherry hand pies…we’ll see.
You’ll take your filling then add it to a food processor (a blender will work, just not quite as well) and pulse the cherry pie filling and the condensed milk together with a little extract. I think it’s best when it’s still a little chunky but make it how you like. Then gently fold into the whipped cream. That’s pretty much it! Nothing to it and easy peasy. Freeze right away.
Saving Money on No Churn Cherry Ice Cream:
But here’s where a little more angst about no-churn ice cream comes in. It’s not cheap to make. Even with my budget shopping, the condensed milk picked up at an after Christmas sale for a dollar, the whipped cream $1.99 at Aldi and the cherries. a pound, at $1.49 a pound on sale, this ice cream was $4.50 and some change to make. I’m ok with that because this recipe makes about two quarts and that’s not super outrageous, especially when compared to a premium ice-cream on sale.
If you paid off the shelf prices for your ingredients, which vary by area, you could easily be close to $10.00 or more. That’s kind of a budget breaker. The bottom line as I see it is, make no-churn ice cream if you love customizing and going wild with your flavors and add-ins and/or don’t want the hassle of or don’t have an ice-cream maker. Make it if you want a “better” ice-cream with fewer additives. Make it as a fun project with the kids.
Do keep in mind that no-churn ice-cream it isn’t necessarily going to be a cost-saving even over a premium ice-cream, especially if that ice cream is on sale and the ingredients you’ve bought aren’t. In the meantime, I’ll keep experimenting ( I’ll take one for team, lol) and you can be sure I’ll report back! If you’ve tried other no-churn ice creams, or if you try this one, I’d love your opinion!
No Churn Cherry Ice Cream
Before starting the recipe, put the container you’ll be using in the freezer.
- 1/2 recipe of Homemade Cherry Pie Filling or 1 can cherry pie filling, preferably chilled
- 1 can sweetened condensed milk
- 1 pint whipping cream
- 2 1/2 teaspoons of vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons powdered sugar
- ice cream cones, for serving, optional
Add the pie filling to a food processor with condensed milk and pulse until the mixture is still chunky or smooth, your preference. Set aside.
In a large bowl, add cream, and with an electric beater, whip until soft peaks form Add in the extracts and powdered sugar and briefly beat in. Do not over-whip. Add about 1/3 of the strawberry mixture and by hand, with a spatula gently stir in. Add in the remainder and continue to fold.
Place in a 9 x 5 loaf pan and spread the top smooth. Put in freezer and once firm to the touch, cover with plastic wrap or foil. Continue to freeze for a total of 8 hours or overnight.
Just before serving, remove ice cream from freezer and place in refrigerator for 10–15 minutes or until ice cream softens enough to scoop.
Note: the amount of extract is not just for taste; the alcohol helps the texture, once frozen. May use all vanilla if desired or use a neutral alcohol, like vodka; The bit of almond extract pairs beautifully with the cherry flavor but be careful; it’s strong.
I’ll be sharing my No Churn Cherry Ice Cream this week at Fiesta Friday #288, co-hosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.
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