Dark Cherry Pie No-Churn Ice Cream

When narrowing down recipes to include for the official “relaunch” of Petite Southern Kitchen I knew I had to include only the best of the best. Let’s just say this is one of my new favorite recipes of all time y’all! Run, don't walk to make this.

This is no ordinary ice cream – the flavor and texture combos are unbelievably good! 

Dark cherry compote

+ graham cracker crust

+ the creamiest base

=  PERFECTION

Oh, and did I mention that this is a NO-CHURN ice cream?!? Meaning, you don’t need an ice cream maker! All you really need is a mixer, sweetened condensed milk, and heavy whipping cream for the base.

Frozen dark cherries are for sure my new favorite fruit. They are the perfect combination of sweet & tart. Another bonus is they’re already pitted and washed. Which means less prep time – which is always a win.

Cannot wait for y’all to share this with you family & friends all summer long!

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Dark Cherry Pie No-Churn Ice Cream

Yield: 8-10

Author: Hayden Jordan

Prep time: 25 MinCook time: 8 MinInactive time: 6 HourTotal time: 6 H & 33 M

Ingredients

Graham Cracker Crust

• Non-stick cooking spray
• 5 graham crackers, roughly crushed (20 squares)
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• Pinch of coarse kosher salt

Cherry Compote & Ice Cream

• 8 ounces frozen dark cherries, completely thawed
• 7 ounces cherry preserves, such as Bonne Maman
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt
• 2 cups heavy whipping cream, cold

Instructions

Graham Cracker Crust

1. Preheat oven to 350 degrees. Lightly spray a 9-inch pie dish with non-stick cooking spray.
2. Mix together the crushed graham crackers, sugar, and salt until combined. Stir in the melted butter until well blended.
3. Pour into the pie dish.
4. Bake for 8-10 minutes.
5. Using a large spoon, roughly break up the graham cracker crust mixture.

Cherry Compote & Ice Cream

1. In a small saucepan over medium-low heat, add the cherry preserves. Let the preserves heat up for 3-4 minutes.
2. Then add the thawed cherries. If the cherries aren’t completely thawed defrost them in the microwave for 30 seconds at a time until they are soft.
3. Cook the compote for another 3 minutes. Using a fork mash the whole cherries, just enough for them to burst. (Make sure to mash all of them -- it's not fun to bite into a whole frozen cherry). Set aside to cool.
4. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
5. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium speed for 30 seconds. Then increase the speed to high, and beat until stiff peaks form.
6. With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
7. Transfer the 1 ½ cups of the cream mixture into a 9×5” freezer-safe loaf pan.
8. Add a heaping ⅓ cup of cherry compote. Using a knife, gently swirl the cherries.
9. Then add ½ cup of the graham cracker crust on top of the cherries.
10. Repeat the steps above twice (total of three layers) ending with the cherries & graham cracker crust on top.
11. Cover with plastic wrap and freeze for six hours, until firm. Make sure there aren’t any air bubbles between the cream and plastic wrap.

Notes

Ice cream will keep, in an airtight container, in the freezer for up to 1 month.

Recommended Products:

Nonstick Loaf Pan

Ice Cream Scoop

KitchenAid Artisan Stand Mixer

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