No-Churn Cherry Coconut Ice Cream

No-Churn Cherry Coconut Ice Cream

No-Churn Cherry Coconut Ice Cream

By Renee Frojo, July 6, 2018
no-churn ice cream

Creamy, sweet, and slightly tart, this no-churn ice cream is a cinch to whip up and requires no special equipment or complicated prep. It’s a perfect, simple homemade dessert to enjoy all summer long—especially in some gorgeous East Fork Pottery bowls.

One note: be careful not to whip the cream past the stiff peaks, or it will start to fall apart and give the ice cream a lumpy texture.  

Prep Time: 10 minutes Cook Time: 0 Minutes

Makes 1 ½ Quarts


1 pound cherries, pitted

¼ cup maple syrup

1 can (14 ounces) sweetened condensed milk

1/4 cup unfiltered coconut oil, melted

¼ teaspoon ground cardamom

¼ teaspoon coarse salt

2 cups heavy cream


  1. In a medium saucepan over low heat, add the cherries, maple syrup and ¼ cup of water. Cook, stirring occasionally, until the cherries become jammy and the liquid has reduced by half, about 25 minutes. Set aside to cool.

  2. In a large bowl, whisk together the sweetened condensed milk, coconut oil, cardamom and salt.

  3. In a separate bowl, beat the cream on high until stiff peaks form, about 2 minutes.

  4. Whisk half the cream into the condensed milk mixture. Fold in the remaining cream. Then, swirl in about a quarter of the cherries and their syrup. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 4 hours, and up to 2 weeks.

  5. Serve with the remaining cherries spooned on top.

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