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scoops of no churn cherry cobbler ice cream shown in a white bowl with a silver spoon and streusel topping
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No Churn Cherry Cobbler Ice Cream

No churn cherry cobbler ice cream combines ice cream shop style ice cream with the classic summer dessert. You don't need a fancy ice cream maker to enjoy the a homemade version of the silky frozen treat right at home!
Prep Time30 mins
Freeze Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 345kcal


  • 2 cups Heavy Whipping Cream
  • 1 14 oz can sweetened Condensed Milk
  • 4 teaspoons Vanilla
  • Cherry Pie Filling
  • 1 cup Quick Oats
  • ½ cup Flour
  • ½ cup Brown Sugar
  • 2 teaspoons of Cinnamon
  • ½ cup salted Butter


  • Pour your heavy whipping cream into a large mixing bowl.
  • Mix until cream becomes stiff.
  • Add in condensed milk and vanilla, and mix well.
  • Pour into a metal pan. I use a bread pan.
  • Top with cherry pie filling and cut with a knife to create a marbled look.
  • Add a few more spoonfuls of cherry pie filling.
  • Place in the freezer while you bake your topping.
  • In a bowl add your oats, flour, brown sugar, cinnamon, and butter.
  • Cut with two forks until everything is combined and crumbly.
  • Place on a baking sheet, and bake at 325 degrees for 5 minutes or just until it is golden and butter is caramelized.
  • Remove and let cool.
  • Spoon on to the top of your ice cream.
  • Freeze for 4 hours or overnight.
  • Serve and Enjoy!


Calories: 345kcal | Carbohydrates: 23g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 103mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg