Take a scoop of your very own homemade ice cream in no time at all with our quick and easy no-churn cheats cherry ice cream.
If you’ve ever wanted to make delicious ice cream (opens in new tab) at home but haven’t got the time or right equipment, this cherry ice cream recipe is perfect. Blitzing frozen fruits into the sweetened cream will instantly freeze it and ‘churn’ it into a silky-smooth ice cream.
Go wild and try this with any type of frozen fruits, or ditch the cream and whip up a simple sorbet. (opens in new tab)
We made our own cones to serve the ice cream in, which we would absolutely recommend doing, at least once, but shop bought cones will be just as effective. If you prefer, the ice cream is also delicious served with crisp meringue (opens in new tab) or as a cookie sandwich.
- 600ml whipping cream
- 60g icing sugar
- 1 vanilla pod, seeds scraped
- 400g frozen black cherries
for the ice cream cones
- 2 eggs
- 100g caster sugar
- 50g melted butter
- 45ml milk
- 50g plain flour
- Pulse the whipping cream, icing sugar and vanilla in a food processor until thickened, add the frozen berries and blitz until smooth. Spoon into a container and keep in the freezer until required.
- To make the cones, mix all of the ingredients together in a bowl and heat a waffle cone maker, add 2tbsp of batter into the centre, close the lid and cook for 1 min until golden. Remove from the waffle cone maker and shape into cones. Keep in an airtight container for up to 1 week.
Top Tip for making Cherry ice cream
You can use a non-stick frying pan instead of a waffle cone maker
Keiron George develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home.
Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration. He set up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie.
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