This cherry bourbon crumble no churn ice cream is an easy vanilla base that is studded with a bourbon crumble and swirled with a cherry bourbon reduction. You are going to fall in love with this creamy homemade recipe that requires no ice cream machine!
I kind of feel like I’m cheating on my ice cream maker.
I professed my love for ice cream when I shared my favorite homemade cinnamon ice cream recipe. That love hasn’t changed at all!! Mr. two sugar bugs and I often have a bowl of ice cream in the evenings. I’m pretty sure I finish every bowl and proclaim, “I really, really love ice cream”.
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While I still love a good custard based ice cream, like homemade cool Britannia, my ice cream maker is taking a back seat today! This cherry bourbon crumble ice cream recipe was developed two summers ago (2!). I cannot believe it took me this long to share it with you! Cherries and bourbon compliment each other in a wonderful way; yet the bourbon does not overwhelm in this easy recipe. No-churn means no special equipment is necessary to be indulging in homemade ice cream.
what ingredients are needed for cherry bourbon crumble ice cream?
- heavy whipping cream
- sweetened condensed milk
- cherries (fresh or frozen)
- granulated sugar
- all-purpose flour
- brown sugar
cherry bourbon reduction
Start by making the cherry bourbon reduction. You can use fresh (pitted and chopped) cherries or frozen cherries. This reduction starts on the stove; cook the cherries with a little granulated sugar over medium-low heat until they start to release their juices. Then add cornstarch mixed with water, bourbon and vanilla. Use a fork to mash the cherries while they cook and thicken. This helps to avoid ice-y cherry chunks in the finished ice cream. Allow to cool completely before adding to the vanilla ice cream base.
While the cherry bourbon reduction cools, make the bourbon crumbles. In a small bowl, mix together the all-purpose flour, cinnamon and brown sugar. Add the melted butter and bourbon and mix together with a fork. The crumble will be slightly wet, but will get more crumbly as it sits.
If consuming raw flour is concerning, see the recipe note on how to heat-treat the flour.
let’s make easy homemade no-churn ice cream!
Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream and vanilla extract on medium-high until stiff peaks form, about 4-5 minutes (vanilla bean paste would be delicious here too!). Next, with a spatula, fold in the sweetened condensed milk in two additions. Be gentle as you don’t want to completely deflate the whipped cream.
Then gently fold in the bourbon crumble, followed by the completely cooled cherry bourbon sauce. Again, be gentle, if you stir too much you will turn the ice cream pink, just a few mixes is all it needs.
Spoon the no-churn ice cream into a loaf pan or freezer safe bowl and drizzle with remaining cherry bourbon sauce and crumbles. Cover and freeze until firm, about 4-6 hours.
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Is this ice cream too boozy for littles to enjoy?
The recipe, as written, has 1 tablespoon plus 1 teaspoon of bourbon. In my opinion, that still keeps it in a very acceptable range for anyone to enjoy it. The bourbon flavor is very subtle.
If you would like a more pronounced bourbon flavor (it’s not just me, right??), see the recipe notes.
More cherry recipes to make and enjoy ~
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this cherry bourbon crumble no-churn ice cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
Cherry Bourbon Sauce
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 1 cup Bing cherries, fresh (pitted and halved) or frozen
- 1 tablespoon granulated sugar
- 1 tablespoon bourbon**
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour*
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1 teaspoon bourbon
Vanilla Ice Cream
- 2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract**
- 14 ounce can of sweetened condensed milk
Cherry Bourbon Swirl - mix the cornstarch and water together in a small bowl and set aside. Mix the cherries and sugar in a small sauce pan over medium-low heat. Use a fork to mash the cherries; once the cherries start to release their juices mix in the cornstarch mixture, bourbon** and vanilla. Cook for 5 minutes, using the fork to mash the berries into a smoother consistency. Remove from heat and allow to cool completely before continuing. You can place them in the refrigerator to cool faster.
Bourbon Crumble - In a small bowl, mix the flour, brown sugar and cinnamon with a fork. Once combined, add the melted butter and bourbon. Continue mixing with a fork until crumbles begin to form. The mixture is a little on the wet side and will become more “crumbly” as it sits.
Vanilla Ice Cream - Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream and vanilla extract on medium-high until stiff peaks form, about 4-5 minutes. Next, with a spatula, fold in the sweetened condensed milk in two additions. Be gentle as you don’t want to completely deflate the whipped cream. Then gently fold in the bourbon crumbles (save a small bit to sprinkle over the top of the finished ice cream) followed by the completely cooled cherry bourbon sauce (save a little extra sauce to drizzle over the top of the finished ice cream as well). Again, be gentle, if you stir too much you will turn the ice cream pink, just a few mixes is all it needs. Spoon the ice cream into a loaf pan or freezer safe bowl and drizzle with remaining cherry bourbon sauce and crumbles. Cover and freeze until firm, about 4-6 hours.
Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.
*If concerned with using raw flour, you can heat treat the flour by spreading it on a lined baking sheet and baking it at 350°F for 4-5 minutes. Allow to cool before using.
**If you would like a more pronounced bourbon flavor (who doesn't??) use 3 tablespoons of bourbon in the cherry bourbon reduction and add 1 teaspoon bourbon with the vanilla when making the whipped cream.
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 78mgSodium: 100mgCarbohydrates: 39gFiber: 0gSugar: 36gProtein: 6g
The nutrition information is an estimate and may not be entirely accurate.
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