This easy Cherry Pecan No Churn Ice Cream is quick to make. It’s the perfect cool and creamy treat for hot summer day.
I’ve been keeping bananas in the freezer for so long that it’s unheard of to not have them in there. They’re great for smoothies and for making no churn ice cream, like this cherry pecan ice cream. I was amazed at how easy this recipe was when I first made it. Not to mention, the flavors are so perfect together.
No Ice Cream Machine Needed
Making homemade ice cream is easier than I thought it would. I’ve never owned an ice cream maker, so the fact that this no churn cherry ice cream recipe doesn’t need one is tops in my book. If you’re not a fan of pecans, use walnuts or even slivered almonds.
Once you make this, you’ll be keeping bananas and cherries in the freezer like I do. Making this cherry ice cream takes 10 minutes. You can eat it soft serve at that point but it’s really best to freeze it for a couple of hours until it’s the desired consistency you want. I usually keep it in the freezer for about two hours.
Whole milk was used to create this recipe. However, you can use your choice of milk, cream, or non-dairy alternatives, such as almond milk, instead. Keep in mind that plant-based alternatives may affect the flavor, For richer results, add a splash of heavy cream while blending.
- vanilla extract
Making This Easy Cherry Pecan No Churn Ice Cream
Place the frozen bananas, honey, vanilla extract, and salt into a high-powered blender. Add milk and blend on high until smooth, approximately 2-3 minutes. Alternatively, you can mix everything in a large bowl with a hand mixer.
If more liquid is necessary, add additional milk or cream, one tablespoon at a time, while blending until smooth.
Pour the ice cream mixture into a large bowl and fold in the chopped cherries and pecans. Spoon into individual serving bowls and serve immediately topped with some chopped pecans (or place in a freezer-safe container and freezer until firm). If placing it in the freezer, cover the ice cream with a piece of plastic wrap before adding the lid. This will help in keeping the ice cream from getting freezer burn if you don’t serve it all in one sitting.
How do you like to top your ice cream? Sometimes I’ll top it with whipped cream and additional chopped cherries and pecans. Try drizzling hot fudge over this cherry ice cream – pure heaven.
Try this recipe with different flavors and fruits, just be sure to use those frozen bananas. They help keep the ice cream creamy.
Easy Cherry Pecan No Churn Ice Cream
- 4 large ripe bananas, SLICED AND FROZEN
- 1 – 2 tablespoons raw honey
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup whole milk*
- 1 cup frozen dark cherries, rinsed briefly under warm water and chopped
- 1/2 cup chopped pecans
- Place the frozen bananas, honey, vanilla extract, and salt into a high-powered blender. Add milk and blend on high until smooth, approximately 2-3minutes
- If more liquid is necessary, add additional milk or cream, one tablespoon at a time, while blending until smooth.
- Pour mixture into a large bowl and fold in the chopped cherries and pecans. Spoon into individual serving bowls and serve immediately topped with some chopped pecans (or place in the freezer until firm).
Other Frozen Treats You May Enjoy
- Homemade Fresh Peach Sorbet – 3 ingredients to a sweet summer treat
- Blue Moon Ice Cream – another no churn recipe
- Easy 2 Ingredient Mango Sherbet – so easy and yummy
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