Bourbon cherry no-churn ice cream | Supergolden Bakes
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5 from 1 vote

Bourbon cherry no-churn ice cream

Make this super simple bourbon cherry no-churn ice cream your summer's coolest indulgence! Smooth, creamy and incredibly delicious.
Prep Time15 mins
Total Time15 mins
Course: Ice cream
Author: Lucy Parissi | Supergolden Bakes


  • 350 g | 12oz fresh pitted cherries halved
  • 200 g | 7oz sugar
  • 60 ml | 1/4 cup bourbon replace with apple juice
  • juice of 1/2 a lemon
  • 300 ml | 10fl oz double heavy cream
  • 300 ml | 10fl oz sour cream
  • 100 g | 3 1/2oz icing sugar
  • 1 tsp vanilla paste
  • 4 ginger or digestive biscuits crushed
  • extra fresh cherries to serve


  • Place the cherries, bourbon, sugar and lemon juice in a saucepan.
  • Stir over medium heat until the sugar is dissolved.
  • Gradually bring to the boil and cook for 10 minutes. Leave to cool completely.
  • Put the double cream, sour cream, icing sugar and vanilla in the bowl of your stand mixer.
  • Whisk at maximum speed until your have soft peaks.
  • Fold in the cherries and crushed biscuits.
  • Transfer to a loaf tin, cover with plastic wrap and freeze for 6 hours or overnight.