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Cherry Chocolate Chip No-Churn Ice Cream

Is it warm enough for ice cream where you live? It’s been warm off and on here, but the truth is we will eat ice cream all year long. 🙂

Do you remember the cherry curd I made? I mentioned at the time that you could swirl it into ice cream, and that’s exactly what I did with it! I have made a few no-churn ice creams over the years, and I have to say that I love them. I have an ice cream maker as well, and have made traditional ice cream too, but I really do love the simplicity and texture of the no-churn varieties.

It only takes a few ingredients for the base, and it is endlessly customizable. And there is no chill time, then churn time, then freezer time like traditional ice cream. You mix the ingredients together and stick it in the freezer for a few hours to harden. That’s it. Homemade ice cream in six hours or so. You really can’t beat that!

So the base starts with just a can of sweetened condensed milk and heavy cream. Whip the cream to firm peaks and fold it into the condensed milk. For vanilla ice cream, just add some vanilla extract or vanilla bean paste. Or go crazy with your add-ins. Choose any other extract that sounds good to you. Stir in nuts or chocolate pieces, or drizzle in fudge sauce or caramel. Or do like I did and fold in cherry, or any fruit, curd. You can stir in some cocoa powder to the sweetened condensed milk before adding the whipped cream. I made one that called for a melting peanut butter into the condensed milk before adding the whipped cream.

For this particular recipe, I folded about a cup of the cherry curd into the base along with about a half cup of mini chocolate chips. I prefer the mini chips in ice cream because they aren’t as hard to eat when frozen as a larger chip is. I stirred the curd almost completely into the base, but you can leave it as streaky as you’d like. Place the mix into a freezer-safe container, and add a drizzle of curd to the top. Cover tightly and freeze for four to six hours, or until the ice cream is hard.

This no-churn ice cream is so smooth and creamy, I really do prefer it to regular ice cream any more. And it’s so easy to make, there really is no excuse not to try it! 


Print Recipe
Cherry Chocolate Chip No-Churn Ice Cream
Course Dessert
Servings
Course Dessert
Servings
Instructions
  1. Beat the heavy cream with an electric mixer until firm peaks form.
  2. Fold the whipped cream into the condensed milk until almost fully combined.
  3. Fold in the cherry curd and chocolate chips until well distributed or fully incorporated, depending on your preference.
  4. Place into a freezer-safe container and freeze for 4 to 6 hours, or until ice cream is firm.
Recipe Notes

Variations:

Add 2 teaspoons of vanilla or any other extract to the sweetened condensed milk before folding in the whipped cream.

Stir in any nuts or candies of your choice (about 1 to 1 1/2 cups total) after folding in whipped cream.

Melt 2/3 cup peanut butter and mix into the condensed milk before folding in the whipped cream.

Add 1/2 to 3/4 cup cocoa powder to the condensed milk before folding in the whipped cream.

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