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+ servings
An ice cream cone with black cherry ice cream and a black cherry on top.

Black Cherry Ice Cream

Course: Dessert
Cuisine: British
Keyword: Black Cherry Ice Cream, Ice Cream, No Churn Ice Cream
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 5 minutes
Freeze: 4 hours
Total Time: 30 minutes
Servings: 12 people
Calories: 262kcal
Author: Amy Treasure
A homemade Black Cherry Ice Cream recipe that's no-churn. Just 4 everyday ingredients needed to make this delicious ice cream.
Print Recipe


  • 400 g cherries (4 cups)
  • 60 g caster sugar
  • 397 g condensed milk
  • 400 ml double cream


  • Pit the cherries and add them to a small saucepan with the caster sugar, heat on low until the sugar has dissolved, the cherries have broken down and the juices have been released (about 10 minutes).
  • Set a sieve over a small bowl and pour over the reduced cherries. Use the back of a spoon to push the cherries through the sieve.
  • Using a handheld whisk or stand mixer whisk the double cream until very thick. (3-4 minutes) You can do this by hand but it will take longer. When the cream is very thick, slowly add the condensed milk and whisk until fully incorporated, creamy and smooth.
  • Add half the reduced cherries to the creamy ice cream mixture and mix well - the mixture will turn pink.
  • Swirl through half of the remaining reduced cherries.
  • Repeat by adding the remaining ice cream mixture and reduced cherries, transfer to a 2lb loaf tin (or similar).
  • Cover tightly with cling film and freeze until the ice cream is your desired consistency.


Using these quantities will fill a 2lb loaf tin which translates to approx 1.7 litres of ice cream. 


Calories: 262kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 55mg | Potassium: 222mg | Fiber: 1g | Sugar: 27g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg