Cherry Vanilla Ice Cream with Chocolate Chunks (No-Churn)
Our No Churn Cherry Vanilla Ice Cream with Chocolate Chunks has just 6 ingredients and is perfect for summer. Easy, creamy, and delicious!
Equipment
- cherry pitter, this is super handy if you're using fresh cherries
- handheld electric mixer, or stand mixer
Ingredients
- 1½ cups cherries, frozen or fresh, pitted & roughly chopped
- 2 tablespoons granulated sugar
- 1 whole vanilla bean, or 1 tablespoon vanilla extract
- 14 ounces sweetened condensed milk , 1 can
- 2 cups heavy cream
- 4 oz bittersweet chocolate bar, or your favorite chocolate, roughly chopped; or chocolate chips
Instructions
- In a small saucepan, combine the cherries and sugar. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens slightly, about 10-15 minutes. Let the cherry mixture cool completely (see notes).
- Split the vanilla bean lengthwise using a sharp knife. Scrape out the seeds using the back of the knife. Combine the bean, seeds and sweetened condensed milk in a large bowl, and let it sit for about 10 minutes to infuse.
- In another large bowl, beat the heavy cream using an electric mixer on medium-high speed until stiff peaks form (see notes).
- Discard the vanilla bean. Stir the chopped chocolate into the sweetened condensed milk. Next, gently fold in the whipped cream until fully combined, being careful not to deflate the cream. Finally, stir in the cooled cherries and juice to create a marble effect (see notes).
- Pour the mixture into a 9x5 inch loaf pan or another 8-cup volume container. Cover with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
Notes
- To quick cool the cherries, transfer them to a shallow dish and pop it in the freezer.
- Make sure your heavy cream is cold before whipping for a stable, smooth whipped finish. You can also place the mixing bowl and beaters in the fridge to chill.
- For pink instead of marbled ice cream, stir the cherries and juices into the sweetened condensed milk the same time you add the chocolate. Do this before you add the whipped cream because we don’t want to over-mix and deflate the cream.
- Store ice cream tightly wrapped in plastic and foil or in an airtight container in the freezer. Enjoy within 2 to 3 weeks.
Nutrition
Calories: 315kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 54mg | Potassium: 252mg | Fiber: 1g | Sugar: 27g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
