- Add 1 pound of frozen cherries to a high-powered blender and pulse until small, pea-sized pieces begin to form. Add condensed milk, vanilla and salt and pulse to combine. Set aside.
- Add heavy cream to a separate bowl and mix with a hand mixer for about 2-3 minutes until a firm peak begins to form. Fold gently in to cherry mixture with a spatula and mix until completely combined. Stir in dark chocolate chunk pieces. Add to a 9x5x3 baking pan that won’t crack when frozen.
- Place in freezer for about 2 hours and remove from freezer, add fresh cherries and dark chocolate crumbles for garnish.
- Add to freezer and allow to chill for 6-8 hours or overnight.
- Enjoy!
No Churn Cherry Choco Ice Cream
Yield
8-10 cups
Prep Time
15 minutes
Cook Time
6-8 hours
Ingredients
1 pound pitted and frozen cherries
One 14 ounce can unsweetened condensed milk
2 cups cold heavy cream
1 tsp vanilla extract
Pinch of salt
1/2 cup chunky dark chocolate pieces
1/2 cup fresh pitted and sliced cherries
1/2 cup dark chocolate bar for garnish - crumbled