This smooth and creamy Cherry and Vanilla No Churn Ice Cream is ready to freeze in minutes and tastes just as good as the churned stuff!
Although a proper ice cream machine is on my wish list, no-churn recipes are my go-to for quick, delicious homemade ice cream. This cherry and vanilla version is delightfully simple and utterly satisfying.
It’s silky and creamy, studded with fresh diced cherries and speckled with vanilla bean paste. Perfect for cooling off on a warm day while still treating yourself. The weather’s taken a turn for the better recently, and this would be glorious enjoyed in a cone outdoors—if I ventured into the sun more often!
I’m notoriously pale and tend to avoid prolonged sun exposure. Even with SPF, my skin reacts, so I rarely manage a tan. Still, daydreaming about a sunny afternoon with a scoop of this ice cream is one of life’s small pleasures.
The method couldn’t be easier: whip double cream with vanilla bean paste until soft peaks form, fold in a can of sweetened condensed milk, then gently stir through most of the chopped cherries. Pour the mixture into a loaf tin, top with the remaining cherries, and freeze until set. No machine, no fuss—just fantastic results.
Serve a couple of scoops in a waffle cone or a bowl for a refreshing, fruity treat with a lovely hit of vanilla. This is one of those recipes where simplicity truly shines.
I like to imagine myself on a beach with a good book and a bowl of this ice cream—so if you’re enjoying the sunshine for me, scoop an extra serving!
Cherry and Vanilla No Churn Ice Cream
Annie N
10
6
Ingredients
- 2 cups (480ml) double/heavy cream
- 3 tbsp vanilla bean paste
- 14 oz (397g) can of condensed milk
- 1 1/2 cups (225g) fresh cherries, pitted and diced
Instructions
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Place the double cream and vanilla bean paste into a large bowl or the bowl of a stand mixer. Whisk until soft peaks form—when you lift the whisk, the peaks should hold for about five seconds before falling.
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Add the sweetened condensed milk and whisk until the mixture is smooth and creamy. Gently fold in three-quarters of the diced cherries by hand.
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Pour the mixture into a 2 lb loaf tin (about 9 x 5 x 3 inches). Sprinkle the remaining cherries on top, then freeze for at least 6 hours or until completely set.
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Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly. Scoop into cones or bowls and enjoy.
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Store covered in the freezer for up to one month.
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