Sour Cherry Ice Cream: The Quick & Easy Treat That’s a Little Bit Fancy

Imagine diving spoon-first into a swirl of luscious cream, sweet cherry syrup, and playful boozy notes on a hot afternoon, all without breaking a sweat.

This sour cherry ice cream is your secret summer weapon. It is ultra-creamy, delightfully tart, and ridiculously easy to whip up. With only a handful of ingredients and zero need for an ice cream maker, you can create this easily. It is perfect for lazy garden parties, backyard date nights, or just a Thursday when life calls for dessert before dinner.

What is Sour Cherry Ice Cream?

Sour cherries have long held a special place in culinary traditions across Europe and the Middle East. Known for their bold flavor and deep ruby hue, these cherries were often preserved in syrup to brighten pastries, sauces, and chilled desserts throughout the year. Ice cream, meanwhile, has evolved from an elite delicacy enjoyed by royalty into a beloved treat in home kitchens around the world.

This recipe takes that tradition and spins it into a no-churn delight. It’s the sort of dessert your grandmother might have made if she were a bit mischievous with the liquor cabinet.

Pro Tips for the Creamiest, Dreamiest Ice Cream

• Make sure your whipping cream is straight from the fridge. A cold cream whips faster and holds its shape better.
• Even if you’re not into booze, a tablespoon or two helps keep the ice cream scoopable straight from the freezer.
• Use a skewer or knife to create beautiful marbled layers, and it’ll look like you spent hours creating this dessert.
• Overnight is best for freezing the ice cream. Yes, five hours will do, but let it go overnight for scoop-shop texture.

Frequently Asked Questions

Can I use fresh cherries instead of jarred?

Yes! Just pit them, chop roughly, and simmer briefly with some sugar and a splash of water to create a syrupy sauce. Cool completely before layering.

What if I don’t have rum?

No worries. You can skip it entirely or use vodka, brandy, or even a cherry liqueur for extra flavor.

How long does homemade no-churn ice cream last?

About two weeks in the freezer. After that, it may get icy,  so invite friends over and finish it fast!

Can I make it dairy-free?

Try using chilled full-fat coconut cream instead of whipping cream and a sweetened condensed coconut milk. The texture will be slightly different, but still delicious.

How to Store Sour Cherry Ice Cream

Once frozen solid, keep your ice cream tightly covered in the freezer. Press a piece of parchment paper or cling wrap directly onto the surface to prevent ice crystals. It will stay at its best for up to 2 weeks.

How to Make Sour Cherry Ice Cream

Grab a large mixing bowl and pour in your cold whipping cream, fire up a hand mixer, and beat until the cream starts to thicken and soft peaks form.

Pour in the sweetened condensed milk and splash in that tablespoon (or two) of rum. Whip again until the mixture is smooth.

Pour a bit of the cream into a loaf pan.

Drop in a few sour cherries and a generous drizzle of their syrup.

You can also layer it by using a skewer or knife to swirl it around. Then, add a final flourish of cherries and syrup, before putting it in the freezer for at least 5 hours.

Scoop into bowls, cones, or straight onto a spoon and dig in.