No Churn Cherry Ice Cream Recipe
Summer screams ice cream. It’s cooling, fruity and makes the most perfect dessert. Ice cream, for me, has the cache of being complicated to make, needing either an expensive ice cream making machine or hours of stirring and other kerfuffle. But thanks to some brilliant no churn recipes *this one being Lucy Loves based* my expensive ice cream machine sits idle. And it’s lonely existence continues with this amazing No Churn Cherry Ice Cream, the inspiration for this coming from the wonderful Super Golden Bakes, with thanks.
I adore cherries, they are one of my top summer fruits. But they’re pricey and unless you are eating them straight from the box, require de-stoning, which is annoying. I, therefore, thanks to the smashing Waitrose, used some frozen cherries for my No Churn Cherry Ice Cream. If you have the time and inclination, however, do please use fresh and de-stone away. The rest of this brilliant recipe is just a whisk and crumble based affair including double and sour creams and a handful of either ginger or digestive biscuits. The resulting frozen dessert is sweet, cherry laden with a touch of crunch from your chosen biscuit. There’s a hint of booze too with the cherries being simmered in Bourbon prior to being stirred through your cream, so this recipe is winning all round. Of course, if you are booze free, you can use apple juice instead.
This No Churn Cherry Ice Cream is divine and one of those recipes which makes me love cooking all over again. You can serve this to your guests and they will ooh and aah as if you’ve spent all afternoon over it. Don’t tell them you haven’t, it will spoil it for everyone.
This is a great recipe and so simple. I chose these brilliant frozen cherries, but do go with fresh while they’re so seasonal and a great price. These are cooked with some Bourbon for added oomph but do use apple juice if you prefer.
Make a start on the cherries as they need to cool. Add them to a pan along with the sugar, bourbon and lemon juice. Bring up to the boil and simmer for 10 minutes.
Turn off the heat and pop the cherries into a bowl to cool while you get on with the cream part of this no churn dream dessert. In the bowl of your stand mixer or in a large bowl with a hand mixer, measure in the double cream, sour cream, icing sugar and vanilla extract.
Whip this until you have soft peaks, this shouldn’t take too long.
Take your biscuits and pop them into a food bag and give them a bit of a whack with a rolling pin. Don’t annihilate, you want some good sized crumbs, not dust. Tip these into the cream mixture.
Now, spoon in the cooled poached cherries. Don’t add all the liquid, reserve some to drizzle on the top of the finished ice cream.
Give it a brief whisk, you just want a rippled effect – don’t churn it to death.
Scrape this pretty in pink mixture into a container, I used a loaf tin, and then spoon some of the reserved juice onto the top and swirl artistically.
Cover in foil or put a lid on then put this into the freezer for at least 6 hours, if not overnight, to freeze until firm.
When you are ready, leave for 5 minutes on the work surface to soften a little. Scopp and serve with some fresh cherries for an artistic flourish.
This is so easy peasy, but so impressive. Soft, fruity and creamy with a hint of biscuity crunch. And what better time than an August Bank Holiday weekend to whip up a batch of this No Churn Cherry Ice Cream. Forecast dependent you may need to eat it wearing a jumper, but if I’m honest, I’ve missed my polo necks.
A happy long weekend to you all.
No Churn Cherry Ice Cream Recipe
Serves at least 6, unless you are super greedy
You will just need a saucepan and a bowl and whisk or stand mixer
400g cherries, I went for frozen as too lazy to de-seed fresh
150g caster sugar
60ml bourbon or apple juice
juice of half a lemon
300ml double cream
300ml sour cream
1 teaspoon vanilla extract
100g icing sugar
6 ginger biscuits or digestives, crumbled
Fresh cherries to serve
Take a saucepan and add the cherries, stoned fresh or frozen, with the caster sugar, bourbon or lemon juice and juice of half a lemon. Bring up to the boil and simmer for 10 minutes, stirring to ensure the sugar has dissolved. Pop to one side to cool.
In a large bowl or bowl of your stand mixer add the double cream, sour cream, icing sugar and vanilla. Whip until the mixture holds soft peaks. Pop your biscuits into a food bag and give them a bash with a rolling pin until just crumbled. Tip these into the cream and fold in briefly .
Take your cooled cherries and add to the cream. Don’t add all the liquid but reserve the spare, mostly just the cherries and fold gently, don’t over beat, you just want a slightly rippled effect. Pour/scrape this into a plastic box or loaf tin, swirl in a couple more spoonfuls of the leftover cherry juice, then cover with a lid or foil. Pop into the freezer for at least 6 hours or over night until frozen firm.
Leave for 5 minutes on the work surface to soften then serve with some extra fresh cherries if you have them to hand.