Summer seems to have taken FORever to fully arrive but now, mid-July, it’s finally here! Summer fruits are also in full swing and one of my faves…fresh cherries!!! Fresh cherries from BC’s Okanagan are always good but this year they have been outstanding. There are so many recipes I’ve wanted to try with all the fresh cherries we’ve been getting but with my limited time I decided to create a Fresh Cherry No-Churn Ice Cream. This sweet treat is a twist on a homemade ice cream recipe that I’ve made often in the past. It’s quick, delicious and OH so good!
Fresh Cherry No-Churn Ice Cream Recipe
It really couldn’t get any easier. The only time consuming part of this recipe is pitting the cherries but if you have one of these fabulous cherry pitting gadgets you’ll be eating this fresh cherry no-churn ice cream in no time! This might be old news but I found you don’t even have to de-stem the cherries with this cherry pitter. Just stick the stem through the hole of the pitter and the pit and stem are removed all in one go! Bam!
The one thing that nags me about this recipe is using processed canned condensed milk. I have tried making my own condensed milk to control the sugar content and the type of milk but WOW it’s a long and tedious process. I will spend the time to make my own condensed milk at Christmas time (it’s amazing in my homemade almond milk Irish cream recipe!) but I do cheat for homemade ice cream. I have yet to find an organic/grass fed variety so if anyone has found a canned brand that they source locally I’d love to hear about it!
One last tip. If you are a chocolate lover….like everyone in my entire household….drizzle a little chocolate sauce on top. YUM! I’m sure a few chocolate chips wouldn’t hurt either. 😉
- 1 can (300mL) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon Vodka, optional (keeps the ice cream soft)
- 2 cups cold organic whipping cream
- 2 cups fresh organic pitted cherries
- Using a large bowl, stir together condensed milk, vanilla and Vodka
- Take 1 cup of the pitted cherry and set aside.
- Using your preferred blender (I used my stick blender), blend the remaining cherries until smooth.
- Add the blended cherries to the condensed milk mixture.
- Using an electric or stand mixer, beat cream on high until stiff peaks form, ~3 minutes
- While the cream is being whipped, slice the reserved cherries into 1/8 – 1/4 sized pieces.
- With a rubber spatula, gently fold whipped cream into condensed milk mixture then add the cut cherry pieces.
- Pour into a loaf pan and freeze for at least 5 hours.
Tip: If you need your fresh cherry no-churn ice cream fix as soon as possible, freeze the mixture in a large shallow dish. Using one of my glass pyrex dishes we can be eating this delicious treat in only 2 hours!