Cherry Ice Cream Recipe

When I was little My dad would buy a 5L tub of ice-cream on a Friday and by Monday it would be finished. I was lucky if I got to have one bowl of it. The other thing one needs to note is that it was just my dad and me in the house! To say my dad loved ice-cream is an under statement! I liked it, sure but one bowl was normally enough.

I know a lot of people can think of nothing better than on a hot summer’s day eating a cold ice-cream. As I said, I like it, but it’s not something I crave. I find ice-cream too sickly sweet and normally get a sugar migraine the next day, which is also why I don’t eat it often.

I do love making ice-cream though. A family member gave me this recipe and in my opinion,it makes the best ice-cream. Even though it is made with condensed milk, it is not overly sweet and I do not get a sugar migraine the next day.

There are a few wonderful things about this recipe:

  • You don’t need a churner
  • You only need 4 basic ingredients
  • You do not need to make a egg custard base.

Are you convinced yet?

equipment needed:

  • a hand mixer or stand mixer with whisk attachment
  • a food processor or blender (if you are adding the cherries or other fruit)
  • bowl (or use the stand mixer bowl)
  • rubber spatula
  • a 2L capacity tub with an airtight lid

The recipe follows. To make this a plain vanilla ice-cream, omit the cherries. To make it another flavor, like blueberries or strawberries, simply substitute for the same amount of fruit. This recipe is very versatile. I have made countless flavors using the basic recipe. There is loads of room for experiment with this recipe.

cherry Ice-cream

  • Servings: 8-10
  • Difficulty: easy
  • Rating: ******
  • Print

A tasty and easy ice-cream recipe!

Easy Cherry Ice Cream
The Tastiest Cherry ice cream ever!


*192ml fresh cream

*3/4 tin condensed milk

*2 eggs, separated

*1 tsp vanilla essence/extract

*350g fresh cherries (weigh once stalks and pits removed)


1.With a cherry pitter, remove all the pips. Place the cherries in a food processor with the blade attachment and whizz until broken up. You don’t want it to be a puree, so just whizz in short bursts. You should still be able to see the skins.

2. With your hand mixer or stand mixer, with the whisk attachment, whip the cream until thick.

3. Separate the egg whites into a clean stainless steel bowl (keep the egg yolks aside.)

4. With the whisk attachment, whisk the egg whites until thick and fluffy (does not have to be stiff peak stage.

5. Into the whipped cream, add the condensed milk, egg whites, egg yolks and vanilla essence and beat until thoroughly mixed.

6. Pour the cherries into the mixture and with a spatula, fold in until no white streaks remain

7. Pour the mixture into a 2L Freezer safe container with an airtight lid. And place in the freezer

8. Give the mixture a stir after about 2 hours and again after another hour or two. (only two stirs needed)Leave to freeze for a further 4 hours or better, overnight

9. When you are ready to eat it, take it out and open the lid, leave the container on the counter to thaw for about 30minutes as this makes it easy to scoop!

I would love to hear if you try this!

And just for fun..what is your favorite flavor ice cream?

Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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