Cherry Ice Cream No Churn Recipes

NO-CHURN CHERRIES 'N' CREME ICE CREAM

Steps:

• Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours.

CHERRY ICE CREAM (NO CHURN)

Steps:

• Pit the cherries and discard the stones. Blend the pitted cherries in a food processor or blender until relatively smooth (smaller chunks are fine).
• Separately, whip the cream until it forms medium-firm peaks.
• Carefully fold the cherry puree and sweetened condensed milk into the cream so that it is combined (no white streaks) but without loosing too much air.
• Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze for around an hour, then stir the mixture with a fork to mix through any chunks of cherry that may have fallen to the bottom (but without stirring so much you loose the air).
• Re-cover and freeze for a further 3 hours, minimum, for soft-serve or ideally overnight.

NO-CHURN CHOCOLATE-CHERRY ICE CREAM

Steps:

• Stir together sweetened condensed milk and cocoa powder for ice cream in a large bowl, then add in cherries and chocolate chunks.
• Beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Carefully fold whipped cream into the condensed milk mixture until fully combined.
• Split the mixture between two loaf pans and garnish with cherries and chocolate.
• Press plastic wrap onto the surface of the mixture so it rests on top, and put another sheet across the sides of the pans.
• Freeze until firm, about 8 hours.