This easy no-churn cherry ganache ice cream combines a sweet cherry base studded with cherry chunks and rich dark chocolate ganache swirls. Made with sweetened condensed milk and whipped cream, this homemade ice cream requires no ice cream maker while still delivering a creamy, scoopable texture straight from the freezer.
Cherry season is one of my favorite times of year, and when I spotted cherries on sale I filled my basket. Fresh cherries make an incredible ice cream, but you can also use thawed frozen cherries when fresh ones aren’t available. This recipe balances bright citrus and almond notes with deep chocolate to amplify the cherry flavor and create a sophisticated dessert everyone will love.
No-Churn Ice Cream — Do I need an ice cream maker?
No ice cream maker is required. The sweetened condensed milk stabilizes and sweetens the mixture so it stays soft enough to scoop after freezing. The method is simple: make the cherry compote, combine it with the condensed milk and flavorings, fold into whipped cream, then layer and swirl in the dark chocolate ganache before freezing.
Where does the cherry flavor come from?
The primary flavor comes from the cherries themselves. To enhance and brighten that flavor we use lemon zest and lemon juice plus a hint of almond extract, which complements cherries beautifully. A touch of vanilla rounds the base and brings warmth to the overall profile.
When are cherries in season and which type to use?
Cherries are typically in season in summer, roughly mid-June through mid-August depending on your region. For this recipe, I recommend dark sweet varieties such as Bing or Rainier for a richer, sweeter flavor. Tart cherries can be used if you prefer a more tangy, pie-like profile, but you may want to increase the sugar slightly to balance the acidity.
Can I use frozen cherries?
Yes. If fresh cherries aren’t available, use frozen cherries but thaw them first and drain off any excess liquid. You can still simmer the cherries with a little sugar to concentrate the flavor before incorporating them into the ice cream base.
Cherry Ice Cream with Ganache Swirls — No Churn
This no-churn recipe yields a decadent, scoopable cherry ice cream swirled with dark chocolate ganache. It’s perfect for summer gatherings, weeknight desserts, or any time you want a simple yet elegant frozen treat without equipment.
Ingredients
Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 ½ cups semisweet chocolate chips, chopped
- Pinch of salt
Cherry Ice Cream Base:
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 2 cups Bing cherries, washed and pitted (or equivalent frozen, thawed)
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 tablespoon lemon zest (about 1 large lemon)
- ¼ cup lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
Instructions
Chocolate Ganache
- Heat the heavy cream in a microwave-safe bowl or on the stovetop until hot but not boiling. Pour the hot cream over the chopped chocolate in a bowl, ensuring the chocolate is fully covered. Let sit 3–5 minutes.
- Stir until the chocolate is completely smooth. If needed, heat in short bursts and stir until fully melted. Stir in a pinch of salt. Let the ganache cool to room temperature before using; it should be pourable but not steaming hot.
Cherry Ice Cream Base
- Remove pits from cherries. Reserve half the cherries to chop into small pieces and puree the other half until smooth.
- Combine the pureed cherries, chopped cherries and granulated sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the cherries begin to release their juices. Simmer on low for about 3 minutes to concentrate the flavor, then remove from heat.
- Into the warm cherry mixture stir the sweetened condensed milk, a pinch of salt, lemon juice, lemon zest, vanilla extract, and almond extract. Allow the mixture to cool to room temperature.
- Whip 2 cups of heavy cream to stiff peaks (the cream should hold its shape when you lift the whisk). Gently fold the sweetened condensed milk and cherry mixture into the whipped cream until combined, taking care not to deflate the whipped cream.
Assembling the Ice Cream
- In a large freezer-safe container or loaf pan, spread a thin layer of the ice cream base across the bottom. Spoon a thin layer of room-temperature ganache over the base. Continue to layer ice cream base and ganache, alternating and swirling gently with a knife or spoon to create ribbons of chocolate throughout. You may have ganache leftover for serving.
- Freeze the assembled ice cream until firm, about 4 hours or overnight for best texture.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for the creamiest scoopable consistency.
Notes
When whipping the cream, stop once stiff peaks form. Over-whipping will cause the cream to break and affect the texture of the finished ice cream. If using frozen cherries, thaw and drain them well, and simmer briefly with the sugar to intensify the flavor. For an extra-decadent finish, drizzle extra ganache over scoops when serving.
Nutrition (approximate per serving)
Calories: 474 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 32 g
Enjoy this easy, no-churn cherry ganache ice cream at home — a refreshing, elegant dessert that delivers bold cherry flavor and luxurious chocolate swirls without an ice cream maker.
— Alyssa
Originally Published August 20, 2018