No-churn Black Forest Ripple Ice Cream

No-churn Black Forest Ripple Ice Cream
No-churn Black Forest Ripple Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 12

    oz pitted cherries, fresh or frozen and thawed, halved

  • 1/4

    c sugar

  • 2

    c very cold heavy cream

  • 1

    14-oz can sweetened condensed milk

  • 1

    t pure vanilla extract

  • 4

    oz bittersweet chocolate chunks (about 1 c)

  • ice cream cones, for serving

  • To change up flavors, try these variations instead of the cherry mixture and chocolate:

  • Zesty Coconut: fold in 1 T lime zest and 1/2 c toasted coconut. Spoon into the loaf pan and top with 1/2 c toasted coconut.

  • Nuts about Bananas: Fold in 1 large banana (diced) and 1/2 c unsalted roasted peanuts (roughly chopped). Spoon into the loaf pan and drizzle with 3 T caramel sauce.

  • Peach Pie: Fold in 4 graham crackers (roughly chopped; 1 heaping cup) and 12 c peach preserves. Spoon into the loaf pan and freeze as directed.

  • Chocolate Peppermint: Fold in 12 small chocolate peppermint candies, chopped (such as peppermint patties) and 1/4 c chocolate sauce. Spoon into loaf pan and freeze as directed.

Directions

Place cherries, sugar and 2 T water in a large saucepan. Bring the mixture to a boil, then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup, 10 to 12 mins. Transfer to a bowl and refrigerate until cool, about 15 mins. Using an electric mixer, beat the cream, condensed milk and vanilla in a large bowl on med-high until stiff peaks form, 3-4 mins. Gently fold in the chocolate chunks. Spoon half the cream mixture into a 4.5 x 8.5 inch loaf pan or 1 1/2 qt freezer safe container. Spoon half the cherry mixture on top. Using a knife, swirl the cherry mixture thru the cream. Repeat with the remaining cream and cherry mixture. Freeze until set, at least 4 hours. Once set, cover with plastic wrap and freeze for up to 2 weeks.

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