All you need is a mixer and a freezer for this super creamy No Churn Cherry Vanilla Ice Cream with Chocolate Cherry Sauce. The ice cream is all of four ingredients and is so easy to whip up, cartons in the grocery store will stay in the freezer case.
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There's no denying the beauty and versatility of these little ruby gems. Removing the pits is the only marginally tedious part of the recipe. It would probably take me half the time if I didn't pop so many in along the way.
Simple Ingredients
The no-churn base consists all of whipped cream, sweetened condensed milk, and vanilla. That's it! Fold in the cherries and freeze. The waiting is the hardest part!
How long does it take to freeze homemade ice cream?
You can get away with freezing 4-5 hours but overnight is best. In full disclosure, I get a little panicky when photographing ice cream. Time is obviously limited as I'd rather shoot scoops of ice cream, not a puddle. Optimally I would have liked more chocolate sauce drizzled around but it felt like the clock was ticking faster than normal. The kids were happy this was a short shoot.😉
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📋 Recipe
No Churn Cherry Vanilla Ice Cream with Chocolate Cherry Sauce
Ingredients
Cherry Vanilla Ice Cream
- 2 cups heavy whipping cream
- 14- ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups fresh cherries , pitted and quartered, divided
Chocolate Cherry Sauce
- 6 ounces semi- or bittersweet chocolate , chopped
- ¾ cup whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1 ½ tablespoons kirsch , cherry-flavored brandy
Instructions
Cherry Vanilla Ice Cream
- In a stand mixer*, beat the heavy cream until stiff peaks form. With the mixer on the lowest speed, stir in the condensed milk and vanilla until combined. Fold in 1 ½ cups of the cherries.
- Transfer mixture into a 9x5x3 loaf pan*. Top with the remaining ½ cup of cherries.
- Freeze 4-5 hours or overnight until set. Let pan thaw about 5 minutes before scooping. Serve with Chocolate Cherry Sauce.
Chocolate Cherry Sauce
- Place chopped chocolate in a medium bowl. Set aside.
- Combine cream, butter, and corn syrup in a small saucepan. Bring mixture to a simmer, not a rolling boil.
- Remove from heat and pour into bowl over the chocolate. Slowly whisk until melted and smooth.
- Stir in kirsch. Let cool. (Can be made 3 days in advance. Cover and chill. Rewarm over low heat or microwave before using.)
Notes
Nutrition
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