Black Cherry Ice Cream – No-Churn Italian Bliss

If summer had a flavor, it would taste like this Black Cherry Ice Cream—creamy, decadent, and bursting with sweet, juicy cherries. This no-churn version captures the elegance of an Italian gelateria treat, but it’s so simple you can make it right in your own kitchen.

No fancy equipment, no complicated custard base—just a few ingredients and a bit of patience while it freezes. The result? A luscious, velvety ice cream marbled with ribbons of black cherry syrup and dotted with whole cherries. Every scoop is a work of art.

Why This Recipe Works

No Ice Cream Maker Needed – Just whip, swirl, and freeze.
Rich, Creamy Texture – Thanks to the magic of sweetened condensed milk.
Deep Cherry Flavor – Whole cherries and syrup ensure every bite sings.
Perfect Make-Ahead Dessert – Ideal for dinner parties or hot summer days.

Ingredients You’ll Need

500 ml fresh whipping cream, well chilled
300 ml sweetened condensed milk, cold
25 ml maraschino liqueur (optional, adds depth and enhances flavor)
1 jar black cherries in syrup, syrup included

Tools for Success

Large mixing bowl
Electric hand mixer or stand mixer
Freezer-safe container (loaf tin, tub, or lidded mold)
Metal skewer or toothpick for swirling

Step-by-Step Instructions

Step 1: Whip the Base

Pour cold whipping cream into a large bowl. Add sweetened condensed milk and maraschino liqueur (if using). Using an electric mixer, whip until soft and airy—aim for soft peaks, not stiff.

Step 2: Layer the Magic

In your container, spread a 2 cm layer of cream mixture. Scatter cherries and drizzle some syrup. Repeat the layering process, ending with cherries and syrup on top.

Step 3: Create the Marble Effect

Use a toothpick or skewer to gently swirl through the layers, creating beautiful ribbons of cherry throughout.

Step 4: Freeze

Cover the container and freeze for at least 8 hours (overnight is best) until firm.

Serving Suggestions

Scoop into waffle cones for a summer treat.
Serve in glass bowls topped with shaved dark chocolate.
Pair with almond biscotti for a true Italian café vibe.

Tips for the Perfect Texture

Make sure both cream and condensed milk are well chilled before whipping.
Don’t overwhip—soft peaks ensure a silky texture.
For a stronger cherry flavor, mash some of the cherries before layering.

Storage

Keep in the freezer, covered, for up to 2 weeks. For easier scooping, let it sit at room temperature for 5 minutes before serving.

Conclusion

This Black Cherry Ice Cream is the kind of dessert that makes you feel like you’ve stepped into a little Italian gelateria—without leaving your kitchen. It’s stunning to look at, irresistible to taste, and so simple you’ll wonder why you ever bought store-bought ice cream.

If you loved this, you might also enjoy:

No-Churn Pistachio Gelato
Raspberry Ripple Ice Cream
Vanilla Bean Affogato

Black Cherry Ice Cream – No-Churn Italian Bliss