No Churn Chocolate Cherry Ice Cream
No Churn Chocolate Cherry Ice Cream is homemade ice cream made with maraschino cherries, cherry juice, chopped chocolate, and a swirl of fudge sauce. Besides how flavorful this is, my other favorite part about this recipe is that no special equipment is needed!
Servings: 14 people
Calories: 395kcal
Ingredients
- 2 cups (476 g) heavy whipping cream
- 1 jar (16 ounces) maraschino cherries, chopped, divided, juice reserved
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 bar (8 ounces / 226 g) semi-sweet chocolate, chopped, divided
- ⅔ cup (203 g) hot fudge topping, store-bought or homemade, divided
Instructions
- Place a 10x7-inch pan in the freezer to chill.*
- To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely! Set aside.
- In a medium mixing bowl, combine the reserved cherry juice, sweetened condensed milk, and vanilla. Mix until well combined.
- Fold in the whipped cream until well combined and no streaks remain.
- Add cherries and chocolate, reserving about 2 tablespoons of each for topping.
- Pour about ½ of the ice cream mixture into the chilled pan.
- Drizzle ⅓ cup of hot fudge over the ice cream layer.
- Top the fudge with the rest of the ice cream. Drizzle with the remaining ⅓ cup of fudge. (You should have a layer of ice cream, a layer of fudge, and a second layer of ice cream, topped with the rest of the fudge.)
- Using a knife or skewer, gently swirl the fudge sauce through the ice cream. It is okay if the fudge sauce sinks a little. Top with the reserved chocolate and cherries.
- Cover the pan with plastic wrap and freeze for at least 6 hours or until firm.
Notes
*If you don't have a 10x7-inch pan, you can use a 9x5-inch loaf pan and mason jar (since you will have a little extra ice cream left over if using the loaf pan).
Nutrition
Serving: 1scoop (1/2 cup) | Calories: 395kcal