No Churn Cherry Vanilla Ice Cream with Chocolate Cherry Sauce
No ice cream maker required for this creamy vanilla ice cream loaded with fresh cherries and served with a luscious chocolate cherry sauce.
Servings 16 servings
Calories 190kcal
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
*If you have time, place the mixer bowl, whisk, and loaf pan in the freezer 30 minutes before starting the recipe.
Nutrition
Serving: 1 serving | Calories: 190kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Cholesterol: 44mg | Sodium: 36mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 84mg