No-Churn Black Forest Ripple Ice Cream

By efriend

Ingredients

• Ingredients:
• Serves 12
• 12 ounces cherries, pitted
• 1/4 cup sugar
• 2 cups heavy cream, very cold
• 1 can sweetened condensed milk
• 2 TBSP water
• 1 tsp pure vanilla extract
• 4 ounces chocolate chunks, bittersweet
• Ice cream cones (optional)

Preparation

Step 1

Directions:
Combine sugar, cherries, and 2 TBSP of water in a large saucepan.
Bring mixture to a rolling boil then reduce heat. Simmer until cherries break down and liquid thickens into a syrup, stirring frequently for about 10 - 12 minutes.
Place cooked cherries in a bowl and cool in refrigerator for roughly 15 minutes.
Combine condensed milk, cream, and vanilla in a large bowl. Beat with electric mixer for roughly 3 - 4 minutes, until you form stiff peaks.
Fold the chocolate chunks gently into the milk mixture.
Grab a 4.5" x 8.5" loaf pan or a 1.5-quart container that can go in the freezer, and add half the cream mixture.
Spoon half of the cherry syrup on top of the cream mixture.
Continue adding layers of the cream and cherry mixtures until used.
Place pan in freezer for at least 4 hours until the ice cream sets.
Cover frozen ice cream with plastic wrap, and store in freezer for up to 2 weeks.