Cherry Pie No-Churn Ice Cream — Something Cold for the End of July

End of July. Started cooking at six AM to beat the heat. Made peach cobbler Wednesday — South Carolina peaches from the farmer's market. Peeled, sliced, sugared. Batter: flour, sugar, milk, butter melted in the dish, batter over butter, peaches on top, 350 for forty-five minutes. The batter rises around the peaches and the peaches sink in like taking a bath.

Clay came for supper Saturday. Two and a half months at the store. He told me about a hiking trail he wants to do — Red River Gorge, a day hike with guys from the group. Rivera suggested it. He said Dad, it's something to look forward to. I said that sounds like a good idea. Making plans is the opposite of sitting in a garage with a rifle. Making plans is forward motion. Forward is the only direction that matters.

Earl Thomas is four months old. Travis sent a picture of him in a high chair for the first time, propped with towels, face covered in something that might be banana. Printed the picture at Walgreens and put it on the refrigerator next to Betty on her porch and Earl in his mine hat. Three generations of Hensleys on a refrigerator door, which is where the family history lives in this house.

The cobbler was already done by the time the heat really set in, and there’s only so much warm dessert a person wants in July when the kitchen hasn’t cooled down since morning. I’ve been making this cherry pie ice cream on weeks when the oven’s earned its rest — no machine, no extra heat, just heavy cream and sweetened condensed milk and a can of cherry filling folded together and left to the freezer overnight. It felt right to have something cold waiting in there, something you could pull out after supper, after a good conversation with your son about hiking trails and forward motion, and just sit with for a while.

Cherry Pie No-Churn Ice Cream

Prep Time: 15 min | Cook Time: 0 min | Total Time: 6 hrs 15 min (includes freezing) | Servings: 8

Ingredients

• 2 cups heavy whipping cream, cold
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 can (21 oz) cherry pie filling
• 1 cup graham cracker crumbs (or crushed shortbread cookies)
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon almond extract (optional)

Instructions

1. Prepare the crust crumble. Combine graham cracker crumbs with melted butter in a small bowl and stir until evenly moistened. Set aside.
2. Whip the cream. Using a hand mixer or stand mixer, beat the cold heavy whipping cream on medium-high until stiff peaks form, about 3–4 minutes.
3. Fold in the base. Gently fold the sweetened condensed milk, vanilla extract, and almond extract (if using) into the whipped cream until just combined. Do not overmix — you want to keep the cream light.
4. Layer the pan. Pour half the cream mixture into a 9x5 loaf pan. Drop half the cherry pie filling over the top in spoonfuls, then sprinkle with half the crust crumble.
5. Add the second layer. Pour the remaining cream mixture over the top. Add the rest of the cherry pie filling in spoonfuls and swirl gently with a butter knife to create a marbled effect. Finish with the remaining crust crumble.
6. Freeze. Cover tightly with plastic wrap, pressing it directly onto the surface, then cover with foil. Freeze for at least 6 hours or overnight until firm.
7. Serve. Let the pan sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Nutrition (per serving)

Calories: 420 | Protein: 5g | Fat: 22g | Carbs: 52g | Fiber: 1g | Sodium: 145mg