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No Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

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4 from 2 reviews

No churn cherry chip ice cream is a combination of sweet, roasted cherries, chocolate chunks, and a creamy no churn ice cream base that is flavored with high quality bourbon.

Ingredients

  • 12 pounds of dark cherries, stemmed and pitted (see notes)
  • 1/3 cup sugar
  • pinch of salt
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 2 tablespoons high quality bourbon (optional)
  • 1/2 cup finely chopped chocolate (milk or dark, depending on your preferences)

Instructions

  1. Chop cherries into halves. Add the cherries, sugar and salt to a medium saucepan. Cook over medium heat, stirring regularly, until the mixture has reduced and thickens slightly. Pour the cherries into a bowl and place in the fridge to cool completely.
  2. Once ready to prepare the ice cream, remove 1/4 of the roasted cherries and place the remaining cherries and syrup into a food processor or blender to puree. Set aside.
  3. In the bowl of a stand mixer, whip cream to stiff peaks.
  4. In a separate large bowl, stir together the sweetened condensed milk, cherry puree, and bourbon. Fold the whipped cream into the milk mixture. Fold in the remaining chopped cherries and chocolate.
  5. Spread the mixture into two loaf pans or into one larger, freezer-safe dish. Place in freezer for 6 hours or until frozen.

Notes

  • For a less cherry-forward flavored ice cream, use as little as 1 pound of cherries. You can use up to 2 pounds while still achieving a good consistency ice cream.
  • For a smooth ice cream, puree all of the cherries and strain using a fine mesh strainer prior to adding to the milk and whipped cream.