Description
This No-Churn Chocolate Cherry Ice Cream combines rich dark chocolate and juicy cherries in a creamy, homemade ice cream that requires no ice cream maker. Perfectly smooth and indulgent, it’s an easy-to-make dessert that freezes solid and melts delightfully in your mouth.
Ingredients
Scale
Ice Cream Base
- 16 oz carton whipping cream
- 10 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup cherries, pitted and chopped or quartered
- 1 cup dark chocolate, chopped or chunks
Instructions
- Whip the cream: Using a hand or stand mixer, whip the cold whipping cream on medium-high speed until stiff peaks form. This will give your ice cream a light and airy texture.
- Incorporate ingredients: Slowly add the sweetened condensed milk and vanilla extract into the whipped cream, continuing to mix gently until everything is well combined without deflating the whipped cream.
- Add mix-ins: Gently fold in the chopped cherries and dark chocolate pieces using a spatula. Be careful to keep as much air in the mixture as possible for a smooth texture. Reserve some cherries and chocolate for topping.
- Freeze the ice cream: Pour the ice cream mixture evenly into a loaf pan. Sprinkle the remaining cherries and chocolate on top as garnish. Cover the pan tightly with plastic wrap or a lid and place it in the freezer. Freeze for 5 to 6 hours or until fully set.
- Serve: Remove the ice cream from the freezer about 5 minutes before serving to allow it to soften slightly. Scoop into bowls or cones and enjoy immediately for a creamy and refreshing treat.
Notes
- Make sure the whipping cream is cold for best whipping results.
- Use fresh or frozen cherries; if frozen, thaw and drain excess liquid before using.
- You can substitute dark chocolate with milk chocolate or chocolate chips according to preference.
- Store leftovers in an airtight container in the freezer for up to a week for optimal freshness.
- For an extra crunch, sprinkle chopped nuts or chocolate shavings on top before freezing.
