No Churn Black Cherry Vanilla Chocolate Chunk Ice Cream
A no churn recipe for the creamiest black cherry vanilla ice cream, rippled with homemade cherry compote and chunks of dark chocolate.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 lb frozen sweet dark pitted cherries
- 2 tbsp amaretto liqueur (optional)
- 1 can (14 oz) sweetened condensed milk
- 2 oz block cream cheese, softened to room temperature
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2 cups cold heavy whipping cream
- 3 ½ oz good quality dark chocolate bar (preferably 70% cacao)
Instructions
- Start by cutting the cherries in half - even when they're frozen, they're easy to cut with a sharp knife. In a saucepan, combine the cherries with the amaretto. Over medium heat, cook the cherries until they begin to break down and become very juicy. Continue to simmer, stirring occasionally, until the liquid is reduced and becomes syrupy. This may take about 20-30 minutes. Refrigerate the cherries until completely chilled.
- In the bowl of your stand mixer fitted with the whisk attachment (or just using a bowl and hand-held mixer), beat the sweetened condensed milk, cream cheese, salt and vanilla for several minutes on medium speed until smooth.
- Add the cold heavy whipping cream and beat on medium high speed for several minutes until it becomes thick and fluffy.
- Chop the chocolate into chunks and shards, no larger than 1/4 inch. Add the chopped chocolate and the chilled cherry compote to the ice cream mixture and fold everything together until combined.
- Spread the ice cream into a lidded container with at least a 2-quart capacity. Cover and freeze for at least 8 hours, or overnight, until firm enough to scoop.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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