Mama's Cheery Cherry Ice Cream

Pat Morris Recipe

By Pat Morris AugustgaPat

No-Cook or Other

Today is my birthday, and summer is almost here - ICE CREAM TIME! This ice cream is delicious, and it also brings smiling memories to me. My mother told me that when she was carrying me that she craved cherry ice cream. She laughed saying, "It is a wonder that you didn't come out blue from all the cold ice cream I ate." She made her scrumptious ice cream using evaporated milk instead of sweetened condensed milk, and Mama didn’t use the lime juice and zest, but I like cherry and lime together. You can use lemon if you wish.

Celebrate with me with a dish of Mama's Cheery Cherry Ice Cream

pinch tips: How to Skin Carrots, Potatoes and Apples

Blue Ribbon Recipe

Notes from the Test Kitchen:
The ice cream is exceptionally creamy! We added the chocolate cookies like Pat suggests, and it took on the flavors of a chocolate covered cherry... divine.


1 jar(s)
(10 ounce) maraschino cherries, undrained and cut into fourths (or smaller, if preferred).
1 can(s)
(14 ounce) sweetened condensed milk
3 Tbsp
lime juice
1 tsp
grated lime zest, optional
1 c
heavy whipping cream

Directions Step-By-Step

Combine undrained Maraschino Cherries and juice, sweetened condensed milk, lime juice and lime zest in a large bowl.
Whip cream in a medium bowl with electric mixer at medium speed until stiff peaks form.
Fold Whipped Cream into Cherry mixture.
Pour into a 2 quart freezer-safe container or a 9x5-inch loaf pan. My mother used ice trays (with the inserts removed)to freeze her ice cream.
Cover and freeze until firm. Or you can leave in the freezer overnight.

NOTE: The longer you leave it in the freezer, the firmer it gets. If you want to make ice cream sandwiches (and this makes marvelous ice cream sandwiches -chocolate cookies, YUM), you need to have it real firm.
Enjoy a bowl of Mama's Cheery Cherry Ice Cream!
Cherries stain your hands. You can wear thin rubber gloves (but I can't work with them on.) So, to remove the cherry stain from your hands, you can use some lime (or lemon) juice to do the trick. Wash hands first as you normally would do, and then just dry your hands and squeeze at least one teaspoon of FRESH lime (or lemon) juice onto your palms. Rub your hands together for about 30 seconds –make sure to cover your hands completely with the fresh juice. Then rinse your hands in lukewarm water and wash with your regular hand soap and water –dry hands with a paper towel or cloth towel. The stains should be gone, but if not you can repeat the steps. You can also use a liberal amount of white vinegar (following the above steps) to remove the stains –but since the lime or lemon juice handy –I used it.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #cherry, #ice cream

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Pat Duran kitchenchatter
Apr 22, 2012
Sounds like a wonderful recipe- and I will try it-since you don't need an ice cream maker to make this!
Thanks for sharing this recipe. I will share this recipe with my groups too.

deb baldwin messinthekitchen
Apr 22, 2012
A save for me too!
Debra Taylor sizzlinsweet
Apr 22, 2012
Cherry is my favorite flavor, I do have an ice cream maker but it stored away.
I have been wanting to make Ice cream the last couple of days or so. This will be great. Thanks for sharing
Pat Morris AugustgaPat
Apr 22, 2012
Thanks Debra. I think that you will like it. Also, if you like lemon, I posted my lemon ice cream recipe (also very easy and delicious).
Pat Morris AugustgaPat
Apr 22, 2012
Pat, thanks for the Happy Birthday wish -I had a wonderful birthday!
Rose Selvar potrose
Apr 27, 2012
Oh Pat, This looks great. A little harder to make than the lemon recipe but not bad. Not having to use an ice cream maker is a big plus. My husband bought me an ice cream maker for Christmas about 35 years ago...and I've NEVER used it. It is still new and in the box...somewhere...
I will try this one sometime; but must finish the lemon ice cream first...LOL 4/27/12
Pat Morris AugustgaPat
Apr 28, 2012
Rose -try it, you will like it. It really is not any harder to make-just has more ingredients and has to set up longer. What do they say..."Variety is the Spice of Life." It is a little richer and oh so good -especially if you like cherry (which I do). Let me know if you try it and what you think.
Pat Morris AugustgaPat
Apr 28, 2012
Rose, if I didn't take so many pictures (more than I took of the lemon ice cream) you probably wouldn't think it was harder -I just broke it down into steps. You really don't do much more than whip the whipping cream, cut up the cherries and mix everything -and let the freezer do the rest. It is not time consuming. And I, like you enjoy not having to use an ice cream churn/freezer.
Rose Selvar potrose
Apr 28, 2012
Pat, It's the whipping cream part that causes me a little alarm (for the lack of a better word). I never could seem to get whipping cream right... 4/28/12
Pat Morris AugustgaPat
Apr 29, 2012
Rose, if you get the "heavy" whipping cream, have the bowl and beaters, as well as the whipping cream cold, you will have no problem.

Just don't let them sit out at room temperature while you do other things. Make sure Step 1 is complete before you even take the whipping cream out of the refrigerator.

Don't let your "alarm" take over -come on take the challenge. Just make it this morning or afternoon and leave it in the freezer overnight(You can eat it sooner, but it will be softer).

Ready to give it a try? Pretend I am there in your kitchen with you. I'll walk you through it. "Rose, pour the sweetened condensed milk, lime juice and the juice of the cherries in a large mixing bowl." "Now cut up the cherries, place them in the bowl with the sweetened condensed milk mixture." "Wash and dry your hands, but dont take time to get the cherry stain off yet. You can do that when you put the ice cream in the freezer."

"How is it going so far, Rose?"

"Now get out your dry (and cold) beaters and bowl (I like to use either a stainless steel or glass bowl -I don't have a lot of luck whipping cream or egg whites in a plastic bowl."

"Doing good, Rose!" "Now, pour that cold whipping cream into the bowl and whip away.! You can turn the mixer up to medium-high if you want to (it makes it develop stiff peaks a little sooner). Just stop short of making butter. LOL! I have never had Cherry Ice Butter.

Stop worrying -go make the ice cream so that you and your husband can have a very tasty ice cream treat. Don't forget to let me know how it turns out (It will turn out good!!!), and how y'all like it.

Have a great Sunday!
Rose Selvar potrose
Apr 29, 2012
Thanks Pat for the DETAILED instructions...although just the info about putting the bowl and beaters in the frig and keeping them there until use, would have probably been enough. LOL
I was gone MOST of the I'm glad to be back in my own home and in my own kitchen.
I still have some lemon ice cream to eat...Don't have room for another kind until I eat that up! It probably would already be gone if I had been home this weekend to eat it. hehehe
Is it possible to make the whipping cream in my blender???? Would that work???
Come on Pat, I'm looking for the EASY way out...the EASY way to make that whipping cream!!! 4/29/12
Nancy Beyer nancyb0826
Jun 5, 2012
Rose, do you have a magic bullit? I have never tried it in a blender but the magic bullit has a special blade that whips cream and you just can't get any faster than that. But, truthfully it's not hard to make whipped cream. I use it to make frosting and I don't even chill the bowl or beaters. As Pat stated it must be heavy cream not light or 1/2 & 1/2.
Rose Selvar potrose
Jun 5, 2012
Thank you, thank you, thank you. Yes, I do have the magic bullet. Have never used it; but have one. Will have to try using it with this recipe. 6/05/12