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a bowl of homemade cherry ice cream with fresh cherries

No-Churn Cherry Ice Cream

No-Churn Cherry Ice Cream is easy to make with just a few ingredients, light, fruity, creamy, zesty, and incredible refreshing.
Course Dessert
Cuisine American
Keyword No-Churn Cherry Ice Cream
Prep Time 30 minutes
Freeze: 5 hours
Total Time 5 hours 30 minutes
Servings 6 servings
Calories 473kcal
Author Catalina Castravet


  • 12 oz cherries frozen or fresh, pitted
  • 1/2 cup cherries frozen or fresh, chopped
  • 14 oz can sweetened condensed milk chilled
  • 1/3 cup cherry juice store-bought or made from fresh
  • 1 lime juiced
  • 1 lime zested
  • 1 1/2 cups whipping cream
  • 3 tablespoons powdered sugar


  • Add the 12oz of cherries to a medium-sized bowl and allow to thaw if you are using frozen cherries. It will take about 2 hours for them to thaw.
  • Drain the cherries and reserve the juice.
  • Add the 12oz of cherries to a blender and puree, leaving in some chunks.
  • Combine the cream with the powdered sugar and whip until it holds its shape.
  • Fold the whipped cream into the cherry purée, add the cherry juice, lime juice and zest, and 1/2 cup of chopped cherries. Add the condensed milk and stir well to combine.
  • Pour the mixture into an 8x8 dish, cover with a lid and freeze for at least 5 hours or overnight.
  • Remove from the freezer, and let it stand at room temperature for 15 -20 minutes before serving.


Calories: 473kcal | Carbohydrates: 59g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 84mg | Potassium: 253mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1095IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 1mg