No-churn chocolate cherry ice cream

chocolate cherry ice cream

So I can’t take full credit for this post. I have always wanted to master a good, easy method for ice-cream making. While the obvious route would be to buy an ice cream machine, I found that the one I had didn’t incorporate enough air into the cream and left me with an unmanageable block of ice. So, when I saw this technique in a Buzzfeed video, I knew I had to give it a shot.

Like the video says, this method is simple. All you need is a mixer (or a whisk if you don’t mind a lot of hand mixing). However what I will take credit for in this post is the flavor combination – which I must admit is one of my all-time favorites. I’ve always had a slight weakness for cherries mixed with amaretto. Cherry and almond go so well together. However, this recipe also mixes all the flavors and textures that make a good dessert. Creamy, crunchy, sweet, creamy.

Of course, you guys can switch out your flavor combinations. Not legal for the amaretto? You can sub in almond extract. Want more chocolate? You can mix cocoa into the whipped cream and then add the chocolate chunks. The only key here is that you use heavy whipping cream (compared to a less fatty whipping cream) or you will not get as stable of a mix for the freezer.

ingredients-final

Ingredients

  • 1 pint heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup pitted, chopped fresh cherries soaked in one shot of amaretto
  • 1/2 cup roughly chopped dark chocolate

whip-final

Step 1: Whip whipping cream until you get stiff peaks. Start the mixer slow and slowly increase the speed to prevent splattering cream everywhere. Pour in the sweetened condensed milk, mix again until well combined.

mix-final

Step 2: Mix in the cherries, remaining cherry juice/amaretto and chocolate. Be careful to not over mix or you will deflate the ice cream base.

freeze-final

Step 3: Pour mix into a dish. Cover it with a sheet of plastic wrap, making sure to have the plastic touch the surface of the cream. Tuck the plastic into the edges created between the cream and the edge of the dish, this will create a good seal that will prevent the surface of the cream from drying out or absorbing any smells lingering in your freezer. Freeze overnight.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s