Description
This no-churn chocolate cherry ice cream is a luscious, easy-to-make dessert combining rich dark chocolate and sweet cherries. With no need for an ice cream maker, this creamy treat uses whipped cream and sweetened condensed milk for a smooth texture, perfect for quick homemade indulgence.
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 mixer or stand mixer, whip the cold whipping cream until stiff peaks form, which ensures the ice cream base will be light and airy.
- Incorporate ingredients: Gradually add the sweetened condensed milk and vanilla extract to the whipped cream. Continue mixing gently until all ingredients are fully combined and the mixture is smooth.
- Add mix-ins: Carefully fold in the chopped cherries and dark chocolate pieces into the ice cream base, reserving some for topping if you like a visually appealing finish.
- Freeze the ice cream: Pour the ice cream mixture into a loaf pan or freezer-safe container. Top with the reserved cherries and chocolate pieces. Cover the container tightly and freeze for 5 to 6 hours, or until firm.
- Serve: Remove the ice cream from the freezer and allow it to soften slightly at room temperature for a few minutes. Scoop into bowls or cones and serve immediately for the best flavor and texture experience.
Notes
- Make sure the whipping cream is very cold before whipping to achieve stiff peaks.
- Use fresh or frozen cherries; if using frozen, thaw and drain before folding in.
- You can substitute dark chocolate with semi-sweet or milk chocolate according to your preference.
- Store leftover ice cream in an airtight container to prevent ice crystals from forming.
- For extra crunch, add chopped nuts or cookie pieces along with the cherries and chocolate.
