No Churn Chocolate Cherry Ice Cream
A creamy, no-churn ice cream bursting with chocolate and cherry flavors—perfect for summer days or family gatherings.
Ingredients
Cream Base
- 2 cups heavy whipping cream Make sure to use heavy cream for that rich texture; cold cream whips up best!
- 1 can (14 ounces) sweetened condensed milk This adds sweetness and creaminess—don’t substitute with evaporated milk!
- 1 teaspoon vanilla extract The highest quality vanilla makes a noticeable difference!
Cherries and Chocolate
- 1 jar (16 ounces) maraschino cherries, chopped, divided, juice reserved You can use stems-off cherries for convenience. The reserved juice is essential for flavor!
- 1 bar (8 ounces) semi-sweet chocolate, chopped, divided Use good quality baking chocolate for the best results.
Fudge Topping
- ⅔ cup hot fudge topping, store-bought or homemade, divided This adds a delightful swirl of flavor; don't skip the fudge!
Instructions
Preparation
- Place a 10x7 inch pan in the freezer to chill.
- In a bowl of a stand mixer, combine the heavy cream. Start at low speed, gradually increasing to medium. Whip until thick and stiff peaks form, about 3-5 minutes.
- In a medium bowl, mix the reserved cherry juice, sweetened condensed milk, and vanilla extract until well combined.
- Gently fold the whipped cream into the milk mixture until no streaks remain. Next, fold in the chopped cherries and half of the chopped chocolate, reserving 2 tablespoons for topping.
Layering
- Pour half of the ice cream mixture into the chilled pan. Drizzle with ⅓ cup of hot fudge topping, then top with the remaining ice cream mixture.
- Drizzle over the remaining fudge and create a swirling pattern with a knife or spatula.
- Top with reserved chocolate and some more chopped cherries. Cover with plastic wrap and freeze for at least 6 hours, or until firm.
Notes
All ingredients should be at room temperature to help with the mixing process. Store the ice cream in an airtight container for up to two weeks.