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4 from 6 votes
A cone of cherry ice cream with cerries around it
Homemade No-Churn Cherry Ice Cream without Condensed Milk
Prep Time
20 mins
Freezing time
6 hrs
Total Time
20 mins

No-Churn Cherry Ice Cream without Condensed Milk, the very best homemade ice cream recipe. Nothing beats a good old ice cream on a hot summer day, and this cherry ice cream is all you need to cool you down. The cherry ice cream is made the old-fashioned way with milk, cream and eggs, and added fresh cherry puree. No ice cream maker needed, but we get a smooth and creamy ice cream that is a real summer treat for hot days. A favourite summer dessert.

Course: Dessert
Cuisine: International
Keyword: homemade ice cream
Servings: 10 scoops
Calories: 183 kcal
Author: Daniela Apostol
  • 300 ml full-fat milk
  • 300 ml double / heavy cream
  • 3 egg yolks
  • 1 vanilla pod
  • 2 cups cherries, pitted
  • 1/4 cup granulated sugar
  • 2 tbsp vanilla powdered sugar
  1. Add the pitted cherries to a blender, blizz until smooth, then transfer the content to a pan.

  2. Cook on a low to medium heat until it is reduced by half, and it forms a thick sauce, depending on the heat that should take about 10-15 minutes or so.

  3. Beat the egg yolks with the granulated sugar until you get a pale yellow colour.

  4. Separately, bring the the milk, double cream, the seeds from the vanilla pod and the  vanilla sugar to a boil, then pour the mixture over the eggs whisking continuously, in order to prevent the eggs from scrambling.

  5. Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.

  6. Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.

  7. Add the cherry sauce to the milk mixture, then pour everything into a plastic container that has a lid.

  8. You can chop more cherries and scatter over the ice cream mixture.

  9. You can stir the mixture 2 or 3 times every hour or so until it freezes, in order to avoid ice crystals from forming.

  10. If it's too frozen to be scooped, leave outside on the counter for about 30 minutes or so before serving.

  11. Enjoy!

Recipe Notes
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
  • See the post for more tips on how to make the perfect homemade ice cream.
Nutrition Facts
Homemade No-Churn Cherry Ice Cream without Condensed Milk
Amount Per Serving
Calories 183 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 102mg34%
Sodium 26mg1%
Potassium 129mg4%
Carbohydrates 13g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 585IU12%
Vitamin C 2.1mg3%
Calcium 64mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.