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Creamy No-Churn Cherry Chocolate Ice Cream for Two

no-churn cherry chocolate ice cream - featured image

A quick and easy no-churn ice cream recipe combining tart cherries and rich dark chocolate in a creamy whipped cream base, perfect for two servings.

Ingredients

Scale
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 cup (120 ml) sweetened condensed milk
  • 3 ounces (85 grams) good-quality dark chocolate, chopped
  • 3/4 cup (110 grams) frozen pitted cherries, thawed and drained
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Finely chop 3 ounces (85 grams) of dark chocolate and set aside.
  2. In a mixing bowl, beat 1 cup (240 ml) of heavy whipping cream until soft peaks form, about 3-4 minutes with an electric mixer.
  3. Gently fold in 1/2 cup (120 ml) sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream using a spatula.
  4. Place chopped chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring in between, until smooth and fully melted, about 1 minute total. Let it cool slightly but not harden.
  5. Slowly drizzle the melted chocolate over the cream mixture and fold gently until swirled but not fully combined.
  6. Drain thawed frozen cherries to avoid excess water and fold them into the chocolate-cream mixture carefully.
  7. Transfer the mixture into a freezer-safe container, smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or overnight until firm.
  8. Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly for easier serving.

Notes

Drain cherries well to avoid icy texture. Keep melted chocolate slightly warm for nice swirls. Use a shallow container for even freezing. Let ice cream soften 5-10 minutes before serving. For dairy-free, substitute coconut cream and vegan condensed milk.

Nutrition

Keywords: no-churn ice cream, cherry chocolate ice cream, easy ice cream recipe, dessert for two, quick ice cream, no ice cream maker