This easy no churn cherry ganache ice cream has a sweet cherry base, studded with cherry chunks, and rich dark chocolate ganache swirls running through it! This homemade sweetened condensed milk ice cream recipe doesn’t require an ice cream maker!
Cherry season is by far one of my favorite times of year! But the price of cherries makes me die a little inside. So when I saw cherries on sale at Sprouts for $.97/pound a bought as many as I could! I have been itching to make a fresh cherry ice cream so this was the perfect opportunity.
No Churn Ice Cream—So I don’t I need an ice cream maker for this recipe?
Nope! No ice cream maker necessary! The sweetened condensed milk in this cherry ganache ice cream recipe sweetens the recipe and keeps the ice cream soft and scoopable once frozen
Making this ice cream is easy, you’ll make your cherry compote, mix it with the condensed milk, fold in the whipped cream, and then layer and swirl in your dark chocolate ganache. Freeze and you’re done!
You’ll also want to try out our other No Churn Lemon Meringue Pie Ice Cream recipe!
Where does the cherry flavor come from?
Obviously the majority of the cherry flavor comes from the fresh cherries! We use almond extract and lemon juice and lemon zest to really amplify the cherry flavor in our cherry ganache ice cream!
When are cherries in season? What kind of Cherries should I use?
Cherries are a summer fruit and are typically in season from mid-June to mid-August, depending on where you live.
There are tons of different kinds of cherries, for this recipe I like to use a dark sweet cherry, like a Bing or Ranier cherry. These kinds of cherries will give a richer flavor for this recipe than tart cherries will.
Can I use frozen cherries?
Cherries aren’t always in season. So if cherries aren’t in season you can definitely use frozen cherries, just thaw them out before using them!
If you want this recipe to be extra decadent, try topping it with our favorite Hot Fudge Sauce recipe!
If you LOVE ice cream like we do, check out these other ice cream recipes!
- No Churn Lemon Meringue Pie Ice Cream
- Gooey Butter Cake Ice Cream (Jeni’s Splendid Ice Cream Copycat)
- Blackberry Sherbet
- Lemon, Orange, Banana Ice Cream
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- 1 cup heavy whipping cream
- 1 ½ cups semisweet chocolate chips, chopped
- Pinch of salt
Cherry Ice Cream Base:
- 2 cups heavy whipping cream
- 1- 14 ounce can sweetened condensed milk
- 2 cups Bing cherries, washed and pitted
- 1 tablespoon granulated sugar
- pinch of salt
- 1 tablespoon lemon zest (zest of about 1 large lemon)
- ¼ cup lemon juice (juice of about 1 large lemon)
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- In a microwave safe bowl, microwave cream for 1-2 minutes in 30 second increments until cream is hot. Pour finely chopped chocolate into bowl with cream. Make sure the cream is completely covering the chocolate and let sit together for 3-5 minutes.
- Stir chocolate and cream until completely smooth. If there are still small chunks of chocolate microwave in 20 second increments, stirring after each segment until smooth. Stir in salt. Set aside and cool until room temperature.
Cherry Ice Cream Base:
- Wash cherries and remove pits. Puree half the cherries and finely chop the other half (you’ll want little chunks of cherry in your ice cream).
- Place pureed and finely chopped cherries with granulated sugar in a medium saucepan over medium heat. Stir until sugar is dissolved and cherries start to release juices. Let the cherries simmer on low in the sugar and juices for 3 minutes.
- Remove cherries from heat. In same saucepan, stir in sweetened condensed milk, pinch of salt, lemon juice, lemon zest, vanilla extract, and almond extract. Set aside and cool to remove from heat.
- Whip cream until you have stiff peaks (see notes). Fold sweetened condensed milk mixture into whipped cream.
Ice Cream Assembly:
- In a large container (I used a large loaf pan) start by spreading a thin layer of ice cream base across the bottom. Then spoon in a thin layer of ganache. You can be generous with the ganache, if you want, you have a lot! Then start the process over layering ice cream base and ganache. Once you’re out of ingredients (you’ll probably have some ganache leftover), freeze the mixture until hard (about 4 hours).
- Let ice cream sit on counter for 5 minutes before eating to ensure the creamiest consistency.
Your whipped cream should hold its shape when you lift your whisk or mixer out. Be careful not to over whip your cream or your recipe will not turn out.
Amount Per Serving: Calories: 474Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 82mgSodium: 98mgCarbohydrates: 45gFiber: 2gSugar: 42gProtein: 6g
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Originally Published August 20, 2018