Homemade Sour Cherry Ice Cream Recipe (no eggs)
If you’ve ever stood under a sour cherry tree, squinting up at the red little gems and wondering what on earth to do with them all, you’re not alone. Every early summer, my grandma’s backyard used to explode with fresh sour cherries. And even after making jars of jam and eating our bodyweight in cherries, there were still cherries leftover. So what better way than to freeze them and make my beloved, silky homemade sour cherry ice cream recipe throughout the year.
Now, listen – I love a good churn as much as the next kitchen nerd. And yes, I’ve got an ice cream maker tucked into my cupboard, waiting patiently for this time of year. But the truth is, this recipe doesn’t demand one. Whether you’re using a churn method with your trusty ice cream machine or doing the no-churn version with a large bowl and a spoon, this is one of those ice cream recipes that just works. It’s the perfect summer dessert for a hot summer day, especially when you want something that feels a little more old-school and nostalgic – like a treat your Oma would have made.
The homemade sour cherry ice cream recipe I’m sharing today is egg-free and doesn’t use a traditional custard base, but don’t let that scare you off. You still get that beautiful creamy mouthfeel – thanks to a mix of heavy cream, whole milk, and big, juicy cherries that taste like summer in a spoon. You can fancy it up with dark chocolate, swirl in some cream cheese for a cheesecake vibe, or try a bit of almond extract to highlight that gorgeous cherry flavor like I have done here. There are so many different ways to customise it!
And just between us mums – isn’t it nice to find a homemade ice cream recipe that doesn’t cost a fortune in weird ingredients? No vanilla bean or stabilisers or Trader Joe’s-only pantry staples. Just simple, honest, natural flavor, a bit of prep, and the promise of something sweet, creamy, and soothing on a hot day when the kids are melting and you need a break that doesn’t involve Paw Patrol.
What You’ve Been Wondering About Homemade Cherry Ice Cream
What’s the difference between cherry and sour cherry?
Good question! Sweet cherries (like the glossy ones you snack on raw) are sweeter and lower in acidity. Tart cherries or sour cherries, on the other hand, have a tangy punch and softer flesh – perfect for baking sour cherry pie, jams, and yes, this homemade sour cherry ice cream recipe. You’ll usually find sour cherries in pies and ice cream recipes because their zing stands up beautifully to all that creamy richness.
What is the best milk for homemade ice cream?
Hands down: whole milk. It brings the right balance of fat and flavor. Pair it with heavy cream or heavy whipping cream to get the dreamy, soft texture you want. A good rule of thumb is: don’t skimp on the fat – it’s what makes your ice cream base creamy instead of icy.
Is it cheaper to make your own ice cream?
If you’ve already got a large saucepan, a heatproof bowl, and some ice cream containers, then yes. Especially if you’re using frozen cherries or your own backyard harvest. Buying a premium tub at the store can be pricey, especially when aiming for organic ingredients. Making a second batch at home? Now that’s a much better use of your hard earned grocery budget!
Why is cherry ice cream so good?
Because of that great balance of flavors! The bold, fruity sharpness of cherries swirled through sweet cream or vanilla ice cream is unbeatable. Turning this combo into a homemade sour cherry ice cream recipe is simply irresistible. And if you want to go the extra mile, reduce fresh cherries with lemon juice and a cup of sugar. You’ll get a kind of concentrated cherry mixture that enhances the creaminess and is ideal to swirl through or use as topping. It’s nostalgic, it’s punchy, and it hits the spot like nothing else.
What are the four main ingredients in ice cream?
The classic answer: cream, milk, sugar, and egg yolks. But this homemade sour cherry ice cream recipe skips the eggs for a shortcut method. You still get that velvety smooth ice cream texture without the custard stress.
Ingredient List
- 2 cups fresh sour cherries (or frozen, pitted)
- 3/4 cup sugar (or raw sugar)
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Optional: ¼ tsp almond extract
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
Step-by-Step Instructions
- Simmer the cherries: Add cherries, sugar, and lemon juice to a large saucepan. Bring to a simmer over medium heat, stirring occasionally until the cherry pits pop out and the sugar dissolves. Cook for 10-12 minutes until the mix thickens slightly.
- Cool and blend: Let the mixture cool to room temperature. Remove pits using a spoon or fine mesh strainer, then pulse in a food processor until smooth or leave it slightly chunky if you love whole cherries in your scoops.
- Mix the base: In a large bowl, whisk together cream, milk, salt, vanilla extract, and almond extract if using.
- Combine: Gently fold in the cooled cherry mixture. This becomes your gorgeous, fruity ice cream base.
- Freeze:
- With an ice cream maker: Chill the mixture and churn according to your ice cream machine instructions until thick and creamy.
- No machine? Pour into loaf pans, cover with plastic wrap, and freeze for 6 hours, stirring every 2 hours with a flexible spatula to prevent ice crystals.
- Serve & store: Once frozen, scoop into bowls, cones, or straight from your airtight container. Store in the freezer for up to 2 weeks.
Why You’ll Love This Homemade Sour Cherry Ice Cream Recipe
- The perfect homemade ice cream to celebrate cherry season
- It’s creamy, tangy, sweet – a delicious dessert that feels indulgent but familiar
- Doesn’t require fancy tools or ingredients – just love and a bit of patience
- Totally customizable with sweetened condensed milk, cherry liqueur, or dark chocolate as optional add-ins
- One of those types of ice cream that’s perfect for hot days. It practically screams summer picnic with bare feet and sticky hands
Other Desserts to try
Tips & Tricks
- Fold in whipped cream at stiff peaks for a fluffier no-churn texture.
- Try cream cheese for a cherry cheesecake twist.
- Steep the cherries with a split vanilla bean for a floral note.
- Use sweet cherries if that’s all you can find – just dial back the sugar a bit.
Easy Substitutions
- Dairy-free? Use coconut cream and oat milk. Still rich, just plant-based.
- No fresh cherries? Frozen cherries work a charm.
- Sugar-free option? Replace the cup of sugar with your favourite sweetener, but taste as you go.
Over to You, Friend!
Made this homemade sour cherry ice cream recipe? I want to hear everything!
Drop a comment below and tell me:
- Did you go smooth or chunky with the cherry blend?
- Any genius additions like cream cheese or a dash of cherry liqueur?
- What’s your go-to old-school dessert from childhood?
Sharing recipes is the perfect way to pass down little moments of joy. Let’s build a nostalgia-filled kitchen together.
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Homemade Sour Cherry Ice Cream Recipe (no eggs)
A tart, creamy treat that turns cherry season into a celebration.
Ingredients
- 2 cups fresh sour cherries (or frozen, pitted)
- 3/4 cup sugar (or raw sugar)
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Optional: ¼ tsp almond extract
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
Instructions
- Simmer the cherries: Add cherries, sugar, and lemon juice to a large saucepan.
- Bring to a simmer over medium heat, stirring occasionally until the cherry pits pop out and the sugar dissolves. Cook for 10-12 minutes until the mix thickens slightly.
- Cool and blend: Let the mixture cool to room temperature. Remove pits using a spoon or fine mesh strainer, then pulse in a food processor until smooth or leave it slightly chunky if you love whole cherries in your scoops.
- Mix the base: In a large bowl, whisk together cream, milk, salt, vanilla extract, and almond extract if using.
- Combine: Gently fold in the cooled cherry mixture. This becomes your gorgeous, fruity ice cream base.
- Freeze: With an ice cream maker: Chill the mixture and churn according to your ice cream machine instructions until thick and creamy.
No machine? Pour into loaf pans, cover with plastic wrap, and freeze for 6 hours, stirring every 2 hours with a flexible spatula to prevent ice crystals. - Serve & store: Once frozen, scoop into bowls, cones, or straight from your airtight container. Store in the freezer for up to 2 weeks.
Notes
- Fold in whipped cream at stiff peaks for a fluffier no-churn texture.
- Try cream cheese for a cherry cheesecake twist.
- Steep the cherries with a split vanilla bean for a floral note.
- Use sweet cherries if that’s all you can find - just dial back the sugar a bit.
