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No Churn Chocolate Cherry Ice Cream

A delightful blend of velvety chocolate and juicy cherries, this no-churn ice cream is the perfect treat for hot summer days, offering a rich flavor and creamy texture without the need for complicated machines.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream Use high-quality cream for the best texture.
  • 1 jar maraschino cherries, chopped, divided Look for ones without artificial coloring for a more natural taste.
  • 1 can sweetened condensed milk Provides perfect sweetness and creamy texture.
  • 1 teaspoon vanilla extract Always opt for pure vanilla extract.
  • 1 bar semi-sweet chocolate, chopped, divided Choose a good quality chocolate for the best melt and flavor.
  • ⅔ cup hot fudge topping, divided Store-bought works just fine, but homemade is encouraged.

Method
 

Preparation
  1. Chill the Pan: Start by placing a 10x7 inch pan in the freezer to chill.
  2. Whip the Cream: In a large mixing bowl, add the heavy whipping cream. Mix on low speed, gradually increasing to medium until thickened, then switch to high speed until stiff peaks form (about 2-3 minutes).
  3. Prepare the Base: In another bowl, combine the reserved cherry juice, sweetened condensed milk, and vanilla extract. Whisk together until combined.
  4. Fold It Together: Gently fold the whipped cream into the cherry mixture to keep it aerated.
  5. Mix In the Goodies: Stir in the chopped cherries and half of the chopped chocolate.
  6. Layer it Up: Pour half of the ice cream mixture into the chilled pan, drizzle with ⅓ cup of hot fudge topping, then add the remaining mixture and drizzle with remaining hot fudge.
  7. Swirl for Effect: Use a knife to swirl the hot fudge into the ice cream.
  8. Add Toppings: Sprinkle the remaining chocolate and cherries on top.
  9. Freeze: Cover and freeze for at least 6 hours or overnight until firm.

Notes

Ensure the heavy cream is cold for best whipping results. Store leftovers in an airtight container in the freezer for up to 2 weeks.