Churn Ice Cream-Free Bourbon Cherry Pie


Making ice cream without an electrical machine that takes up counter and cabinet space is known as “no-churn” frozen desserts. Is it possible that I’m the last person to join this bandwagon? Yup.

Homemade ice cream is a need if you want the best ice cream possible in an atmosphere where a pint of Haagen-Dazs may set you back $15.

However, I had no idea how simple it was to make ice cream. Machines aren’t necessary. A notion for flavor and some basic supplies are all that is required for this recipe.

As I reflect on my life thus far, I’m filled with remorse and a sense of unfulfilled potential.

It’s like having your 1950s-era mom’s homemade cherry pie and your weird, clichéd, emotionally repressed/closet-alcoholic dad’s nightcap on your Levittown windowsill in the present day. Finally, the most exciting part: the show itself!

Really? Bourbon, a little salt, and cherry pie? All in a creamy, dairy-filled hug, vegans be damned? Really? One scoop of ice cream is all you need to make your day.

No need to expose your children to the call of the bottle just yet (they’ll think it tastes disgusting anyhow)… if you don’t like boozy ice cream.

The bourbon is optional. Cherry Pie Ice Cream is all you’d have left. That’ll do just fine for me.


  • 14 oz. of can sweetened condensed milk(400g)
  • 2 tsp. of vanilla extract
  • 3 tbsp. of bourbon
  • 1/4 tsp. of salt
  • 2 ¼ cups of cold heavy cream (530 ml)
  • 3 cups of cold leftover cherry pie (chopped roughly)


  1. Whisk together the condensed milk, bourbon, vanilla, and salt in a medium-sized basin until thoroughly combined.
  2. In a large basin, use an electric mixer to beat the cream to stiff peaks. After 3-5 minutes, check to see if the cream is still smooth.
  3. Gently incorporate the condensed milk mixture into the whipped cream with a rubber spatula until it is completely smooth. Over an ice-filled dish, you can keep the food cool.
  4. After that, wrap the bowl in plastic and put it in the freezer for approximately an hour to harden. That way, when you add the cherry pie, it doesn’t sink to the bottom. Gently fold in the cold cherry pie pieces once the budding ice cream has firmed up. Pour into a loaf pan that is large enough to hold the mixture. Put in the freezer for at least six hours or until it is firm.

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