No Churn Chocolate Cherry Chip Ice Cream
The creamiest no churn chocolate cherry ice cream, loaded with sweet maraschino cherries and chopped dark chocolate.
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 jar (10 oz) maraschino cherries
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full fat sour cream
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsweetened Dutch processed cocoa powder, sifted to remove lumps
- 2 cups cold heavy whipping cream
- 2 oz dark chocolate, finely chopped
Instructions
- Drain the maraschino cherries, but reserve 2 tablespoons of the cherry juice. Discard any stems, and cut the cherries in half.
- In a bowl, whisk together the sweetened condensed milk, sour cream, cherry juice, vanilla and salt. Whisk in the cocoa powder until smooth.
- In a separate bowl, use an electric mixer to whip the cream on medium speed for several minutes, until soft, fluffy peaks form. Fold the whipped cream into the sweetened condensed milk mixture, until combined.
- Fold in the chopped chocolate and the cherries.
- Spread the ice cream into a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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