Creamy Cherry Pecan Ice Cream (No-Churn)
This Cherry Pecan no churn ice cream is the kind of recipe you make once and never stop talking about.
It’s sweet, creamy, and shockingly easy to make with just a few ingredients — no ice cream maker required. If you’ve never tried banana “nice cream” before, it’s basically a healthy-ish hack for when you want ice cream without the fuss (or the dairy, if that’s your jam).
The frozen banana base gives it a smooth, soft-serve consistency, while chopped cherries and crunchy pecans bring texture and flavor. It’s the kind of treat that looks fancy but takes under 10 minutes to make.
While this version uses dairy milk, you can definitely change that out to your favorite plant based milk. It will change the texture some, and might affect the flavor slightly.
Why You’ll Love This
- No ice cream maker needed
- Naturally sweet and dairy-optional
- Totally customizable: Swap the cherries or nuts for your favorites, or what you have on hand.
- Guilt-free dessert that feels indulgent
Tips & Swaps
- Keep frozen banana slices on hand at all times — they’re magic for smoothies and desserts like this
- Frozen cherries work best, but fresh can be used in a pinch
- Want it richer? Add a splash of heavy cream or swap milk for half-and-half
- Feeling adventurous? Stir in dark chocolate chips, coconut flakes, or a swirl of almond butter
Ingredients
Method
- Place the frozen bananas, honey, vanilla extract, and salt into a high-powered blender. Add milk and blend on high until smooth, approximately 2-3 minutes.
- If more liquid is necessary, add additional milk or cream, one tablespoon at a time, while blending until smooth.
- Pour mixture into a large bowl and fold in the chopped cherries and pecans. Spoon into individual serving bowls and serve immediately topped with some chopped pecans (or place in the freezer until firm). Enjoy!
Notes
Is This Ice Cream or Nice Cream?
This is a banana-based nice cream, but it eats like a soft, creamy fruit ice cream. The frozen bananas give it body, the cherries add sweetness, and the pecans make it feel more like a real dessert than just blended fruit.
Shop this Recipe
High-powered blender — important because frozen bananas need power to blend smooth.
Freezer-safe ice cream containers — good for storing it until scoopable.
Mini dessert bowls — nice for serving.
Ice cream scoop — useful if freezing until firm.
Silicone spatula — helpful for scraping down the blender.
Frequently Asked Questions
Can I make cherry nice cream without an ice cream maker?
Yes. This recipe is blended in a high-powered blender or food processor, so you do not need an ice cream maker.
Can I use fresh cherries instead of frozen cherries?
Yes, but frozen cherries help keep the nice cream thick and cold. If using fresh cherries, you may want to freeze them first or freeze the finished mixture a little longer before serving.
Can I make this dairy-free?
Yes. Swap the whole milk for your favorite plant-based milk. The texture may be slightly different, so add the liquid slowly and only use as much as needed to blend.
How do I make nice cream thicker?
Use very frozen banana slices, add the milk slowly, and freeze the mixture after blending if you want it firmer and more scoopable.
How long does cherry nice cream last in the freezer?
It’s best within a few days. Let it sit at room temperature for a few minutes before scooping if it freezes very firm.
Can I leave out the pecans?
Yes. You can skip them or swap in walnuts, almonds, chocolate chips, coconut flakes, or granola.
More Easy Summer Desserts
If you’re in the mood for more low-effort warm-weather sweets, try these fruity favorites next:
- Blueberry Lemon Trifles — Bright, creamy, and perfect for individual servings at cookouts, showers, or summer dinners.
- Lemon Raspberry No Bake Cheesecake Cups (pictured) — Sweet-tart, creamy, and easier than making a full cheesecake.
- Easy Sangria Slush — A frozen, fruity drink-dessert situation that belongs on the patio all summer.
