No-Churn Bourbon Cherry Pie Ice Cream
Serves: 2 ½ quarts
  • 1 14 oz. can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons bourbon
  • ¼ teaspoon salt
  • 2 ¼ cups cold heavy cream
  • 3 cups cold leftover cherry pie, chopped roughly
  1. In a medium bowl, whisk together the condensed milk, vanilla, bourbon, and salt.
  2. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (careful not to overbeat. The cream should still be smooth!), about 3-5 minutes.
  3. With a rubber spatula, gently fold and stir the condensed milk mixture into the whipped cream until very smooth. If you’re in a hot climate, keep the bowl over a bigger bowl filled with ice.
  4. Once smooth, cover the bowl with plastic wrap and firm the mixture up in the freezer for about an hour. (So when you fold in the cherry pie, it won’t sink to the bottom). Once the fledgling ice cream is a bit firm, gently fold in the cold cherry pie pieces. Pour into a large loaf pan. Freeze for 6 hours, or until firm.
Recipe by The Woks of Life at