No Churn Cherry Vanilla Ice Cream has the old fashioned flavor we remember from our childhoods without all of the work! 
Ricky and I just finished filming a Facebook Live video and we sure did enjoy getting to visit with you today. I hopped over here real quick to bring you one more quick and easy no churn ice cream recipe before summer has it’s last hoo-rah! I dearly love cherry vanilla ice cream and this one is right on the money! The best part, though, is that you don’t need an ice cream freezer! Just mix it up, spread it into a pan, and place in your regular freezer in your kitchen. The recipe is below and you’ve got to taste it to believe it! 
To make this, you’ll need: Heavy Cream, Sweetened Condensed milk, Vanilla, and a cup of Candied Cherries, chopped*.
- In a large mixing bowl, beat heavy cream with an electric mixer until stiff peaks form.
- Pour in sweetened condensed milk and vanilla and stir by hand until incorporated.
- Spoon half of this into a freezer safe container (I’m just using a Pyrex loaf pan here) and top with half of the chopped candied cherries. Swirl with a knife just a bit. Top with the remaining ice cream mixture and the remaining cherries and swirl once more.
*See recipe card at bottom for substitution option.
Cover this with foil or cling wrap and freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften.
Enjoy this incredibly easy and incredibly delicious No Churn Cherry Vanilla Ice Cream.
The printable recipe is below. I hope you’re having a great afternoon and thanks for being here!
Ingredients
- 2 cups Heavy Cream
- 14 ounce can Sweetened Condensed Milk
- 1 teaspoon vanilla
- 1 cup candied cherries, chopped*
Instructions
- In a large mixing bowl, beat heavy cream with an electric mixer until stiff peaks form. Pour in sweetened condened milk and vanilla. Stir by hand until incorporated. Pour half of ice cream mixture into a freezer safe loaf pan. Top with half of the chopped cherries and swirl a bit with a butter knife. Repeat this with remaining ice cream mixture and remaining cherries. Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften. Enjoy!
Notes
Have you checked out my recipe for Water Pie yet? It’s not a joke, it’s delicious! Click here
This recipe featured in Meal Plan Monday and Weekend Potluck!
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Yum 
Not for diabetics or for anyone who is trying to lose weight!! even though I’m sure it’s probably really delicious…
most definitely not but I do have lots of recipes that are great for that! Check out the low carb section of the site 🙂 Have a great week, Joyce!
Made the Water Pie using Whey Low instead of sugar. Simply wonderful, going to take to a church dinner next month. Thanks for an excellent pie. Ruth in Hoosier land.
Oh I’m so glad to hear it, Ruth! Thank you so much! I have never heard of Whey Low but I’m going to look it up now!
This sounds delicious!! I love maraschino cherries! I pinned this to share.
Thank you so much, Donna!!!
Oh, TY Christy. My fiance’ of 12 yrs. , Danny, loved Cherry Vanilla ice cream and we drove 50 miles round trip to a little shop every weekend to get a cone. He passed away in January 2014 and I haven’t bought any Cherry Vanilla ice cream since then. I think I would enjoy making this as soon as I get some heavy cream. Again, TY for the recent memories as well as the childhood ones.
I love you so much, thank you for sharing this with me and for also being so willing to generously share your heart, soul, encouragement, and love. You are a treasure to the world!
Back in the late 1940’s or early 1950’s, my mother made a no cook ice cream recipe that was frozen in a hand crank ice cream freezer packed with ice and ice cream salt that made the ice colder. I do not have a recipe, but it was basically whole milk, eggs, sugar, vanilla to which chopped fruit could be added or not. It was simple, tasted amazing, and it did not contain any heavy cream or condensed milk. I wonder if this was really something that was called Ice Milk rather than Ice Cream. Do You have a recipe to share or anyone else out there. Thank you and Bless You for this community and all that you do. This is my very favorite online site and both my daughters and myself have all of your cookbooks and enjoy your family stories and recipes. We live in Texas.
The no churn ice cream sounds delicious. Are there other substitutions for cherries? My husband is not a cherry fan. Love your quotes and stories. Thank you for all your encouraging and inspiring posts. Love your videos too.
Peaches would be delicious, with some crumble or without. The fruit options are endless, strawberries would also be wonderful. Maybe throw in some dark choc chips? Mandarin oranges.
🙂
The no churn ice cream sounds delicious. Are there other substitutions for cherries? My husband is not a cherry fan. Love your quotes and stories. Thank you for all your encouraging and inspiring posts. Love your videos too.
Is there any way to make the ice cream into a LIME FLAVOR? I’m crazy about cherry-lime ANYTHING and I’d like to make a lime flavored version of this ice cream (((I plan to drizzle maraschino cherry juice on top when I serve it up))) and am hoping you might have an idea of how I can accomplish this. (((Would lime flavored pudding mix powder work? If so, would I use the instant or the cook version pudding powder?))) Thank you! <3
When i make my key lime cream pie, is use sweetened condensed milk and heavy cream and add key lime juice. It is so simple and delicious!! That said, i think you could mix key lime juice right into the cream mixture before freezing, i bet it would be so good!!