Bonnie's GF Bakery

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

A lovely summery ice-cream
Prep Time 30 mins
Freezer time 6 hrs
Total Time 6 hrs 30 mins
Servings 10 people


  • 192 ml Fresh cream
  • ¾ tin condensed milk
  • 2 eggs, separated
  • 1 tsp vanilla essence
  • 350 g fresh cherries (weigh once stalks and pits removed)


  • 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.
  • With your hand mixer or stand mixer, with the whisk attachment, whip the cream until thick.
  • Separate the egg whites into a clean stainless steel bowl (keep the egg yolks aside.)
  • With the whisk attachment, whisk the egg whites until thick and fluffy (does not have to be stiff peak stage
  • Into the whipped cream, add the condensed milk, egg whites, egg yolks and vanilla essence and beat until thoroughly mixed.
  • Pour the cherries into the mixture and with a spatula, fold in until no white streaks remain
  • Pour the mixture into a 2L Freezer safe container with an airtight lid. And place in the freezer
  • 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
  • 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?

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