Description
This No-Churn Chocolate Cherry Ice Cream is a simple, delightful treat combining rich dark chocolate and sweet cherries in a creamy, homemade ice cream without the need for an ice cream maker. Perfect for a quick and easy dessert that requires minimal ingredients and effort but delivers delicious, refreshing flavors.
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 in chunks
Instructions
- Whip the cream: Using a hand or stand mixer, whip the cold whipping cream until stiff peaks form. This step is crucial to create the light and airy texture of the ice cream.
- Incorporate ingredients: Add the sweetened condensed milk and vanilla extract to the whipped cream. Mix gently but thoroughly until well combined without deflating the whipped cream.
- Add mix-ins: Gently fold in the chopped cherries and dark chocolate pieces. Be careful not to overmix to preserve the fluffiness of the base. Reserve some cherries and chocolate for topping.
- Freeze the ice cream: Pour the mixture into a loaf pan or freezer-safe container. Sprinkle the remaining cherries and chocolate on top for added texture and visual appeal. Cover the pan tightly with plastic wrap or a lid and freeze for 5 to 6 hours until firm.
- Serve: Remove the ice cream from the freezer and allow it to soften for a few minutes at room temperature. Scoop into bowls or cones and enjoy immediately for a creamy, luscious dessert.
Notes
- For best results, chill the whipping cream before whipping to get maximum volume.
- You can substitute dark chocolate with semi-sweet or milk chocolate based on preference.
- Ensure cherries are pitted to avoid any unwanted bites.
- This recipe requires no ice cream machine, making it perfect for a quick homemade frozen treat.
- Store leftover ice cream covered in the freezer and consume within a week for best taste and texture.
