No Churn Cherry Ice Cream
cherries, ice cream
This no churn cherry vanilla frozen yogurt recipe is the perfect sweet treat especially in the Summer during cherry season. Fresh cherries (or frozen cherries) are simmered with lemon peel and flavoured with vanilla and turn into into a delicious cherry compote that is swirled through a no churn vanilla frozen yogurt - sweet but not too sweet and with the tangy flavor from the yogurt - you have this amazing and irresistible combination.
This isn’t your typical cherry ice cream recipe. The flavors in this recipe are inspired by a really unforgettable ice cream treat we had in Milos while strolling seaside after a late dinner. The base was made with not vanilla ice cream but vanilla frozen Greek yogurt and with cherry spoon sweet or Greek Glyko Koutaliou. I decided to make it at home but also to simplify it. The cherry compote is simple and quick to make (no need to simmer it so long like cherry spoon sweet) and so is the easy no churn vanilla frozen yogurt. Homemade ice cream is easier than you think to make and this recipe proves it. No need for ice cream maker for this recipe. In fact this base recipe can be used with any add ins - we loved it with the cherries but it works well with just about anything and even plain.
Cherry No Churn Vanilla Frozen Yogurt Recipe Ingredients
- CHERRIES: Use either sweet cherries or sour cherries. Feel free to use fresh cherries or frozen cherries. Use any variety you like like dark cherries (bing cherries), rainier cherries, sour cherries…
- SUGAR: Granulated sugar is what I use
- VANILLA: Pure vanilla extract to flavor the cherries and the frozen yogurt. Pure vanilla extract for best flavor
- LEMON: Freshly zested and squeezed lemon juice is best
- HEAVY CREAM: Heavy whipping cream that is chilled and is 35% fat or more
- SWEETENED CONDENSED MILK: This is a must for this recipe - adds sweetness to the filling and also makes the filling super creamy
- PLAIN GREEK YOGURT: Greek yogurt has a thick and creamy consistency, and it’s tangy flavor adds a unique taste to this cherry ice-cream
How to Make No-Churn Ice Cream
No-churn ice cream means there’s no need for an ice cream machine. So you can make ice cream that’s creamy, and ready to scoop out and lick in no time. Most homemade ice creams start with an egg custard base usually made with egg yolks that is cooked and then placed in an ice cream maker. This no-churn ice cream recipe requires a hand mixer, a couple of bowls and takes just 4 ingredients folded into one another to make the ice cream base + the cherry filling or any other add in. Here is how it’s done:
- Make the Cherry Filling: Simmer the cherries with the sugar lemon zest/peel lemon juice and vanilla until slightly thickened
- Make the no churn frozen yogurt: Simply whip the cream until stiff peaks form
- Whisk together the condensed milk, greek yogurt and vanilla
- Fold the whipped cream into the sweetened condensed milk mixture. Do not over mix or the finished result won’t be as light and airy.
- Layer the cream mixture with the cherry filling swirling into the cream - in a freezer-safe container (I prefer a metal loaf pan because the Ice cream freezes better in a metal container)
- Seal tightly and freeze for 6-8 hours or until completely set - preferably overnight.
What else can I add to my no churn vanilla frozen yogurt ice cream base?
The possibilities to change the flavor of this ice cream are endless. Simply sprinkle in a handful of add-ins and freeze as directed. Swap the vanilla for your favorite extract or other flavourings.
- You can substitute the cherries for any other berry or fruit
- Add a swirl of peanut butter, nutella, or cookie butter.
- Broken bits of graham crackers/cookies, short bread (think cheesecake) , or chopped nuts, and even marshmallows - think s’mores ice cream
- Chocolate chips, butterscotch chips or M&Ms or any crushed up candy bar you like,
- Add chocolate chunks to make a copycat version of Ben & Jerry’s Cherry Garcia ice cream
How Long Does Homemade Ice Cream Last?
This homemade no-churn ice cream will last for months in the freezer. Keep the container tightly sealed to ward off any freezer burn. It doesn’t get simpler than this to fill your icy treat cravings at home with very few ingredients and tools. You could use this no churn ice cream base recipe with just about any flavour or add in. Can’t wait to see what you guys come up with!
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Recipe
Ingredients
For The Cherry Filling
- 2 cups fresh pitted cherries (approx 1/2 lb), rough chopped
- ¼ cup granulated sugar
- Peel of 1 lemon
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla
- Pinch of salt
For The No Churn Vanilla Frozen Yogurt
- 1 ¼ cup Plain Greek yogurt
- one 14 ounce can Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 1 cup Heavy Whipping Cream 35% fat or more
Directions
For the Cherry Sauce
- In a medium sized saucepan or pot add in cherries, sugar, lemon peel and salt, and bring to high simmer, stirring often. When mixture reaches high simmer or just a boil, lower to a gentle simmer and let it simmer away for 15 minutes.
- Stir in the lemon juice and vanilla. Simmer 1 more minute then remove from heat and allow to cool. This can be made 1-3 days in advance and stored in an airtight container in the fridge if making ahead.
For the Vanilla Frozen Yogurt
- In a large bowl, whisk together the yogurt, sweetened condensed milk, and vanilla extract, until combined.
- In a second medium size mixing bowl, beat the heavy cream on medium-high until stiff peaks form, about 3-5 minutes.
- Add the whipped cream to the yogurt mixture and using a rubber flexible spatula gently fold together until well combined.
Assembly & Chilling
- A bread pan works really well for freezing the frozen yogurt or a freezer friendly container with an air-tight lid. Add a layer of the vanilla yogurt mixture to the pan and spread out evenly, followed by a couple of dollops of the cherry mixture. Use a skewer or a knife to swirl the cherries into the cream then repeat, making several layers, until all of the frozen yogurt mixture is used.
- You can use as much or as little of the cherry mixture as you like. I like to reserves a few tablespoons for drizzling over when I serve the ice cream but that is optional.
- Cover the dish with a layer of plastic wrap and then a layer of foil and freeze the ice cream for 8 hours, or until solid, then scoop out and serve.
Recipe Note
- Feel free to line your 9x5 loaf pan with parchment paper if you wish before adding the cream and cherries to it.
