Vanilla Cherry Ice Cream (No-Churn)
Delicious cherry vanilla ice cream made from scratch. Easy to make no-churn ice cream with condensed milk, fresh cherries, and vanilla.
Servings: 8
Calories: 297kcal
Equipment
- One medium freezer-safe container
- Plastic wrap
Ingredients
- 350 g cherries weighed after pitting 12.5 oz, Note 1
- 250 ml heavy whipping cream 1 cup
- 1 can sweetened condensed milk 400 ml/ 14 oz
- 2 teaspoons vanilla extract more to taste
Instructions
- Cherries: Pit the cherries with a cherry pitter. Weigh 350 g/ 12.5 of pitted cherries. Finely chop about ½ cup of the cherries. Blend the rest until smooth with a stick blender or food processor.
- Whip the heavy whipping cream until soft peaks form. Set aside.
- Ice cream base: In a large bowl, mix condensed milk, vanilla extract, and cherry puree. Fold in the whipped cream and chopped cherries.
- Line a freezer-safe container with plastic wrap. Pour in the cherry mixture. Cover well with more plastic wrap, placing it directly on the mixture’s surface. Cover with another layer of plastic wrap placed directly on the ice cream surface. If your container has a lid, place it on top. Otherwise, cover with aluminum foil (Note 2).
- Freeze for 12 hours or until solid. Remove from the freezer 10-15 minutes before serving to allow it to soften up slightly and become more scoopable.
Notes
- Fresh sweet or sour cherries (I prefer sour as they impart the ice cream a tart flavor). You can use canned and preferably unsweetened or very lightly sweetened canned cherries.
- Placing the plastic wrap directly on the surface reduces the formation of ice crystals and prevents the ice cream from absorbing any freezer odors.
Nutrition
Calories: 297kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 72mg | Potassium: 313mg | Fiber: 1g | Sugar: 34g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 0.3mg