5 ingredient cherry chocolate no-churn ice cream
Updated: Apr 27, 2019
This ice cream is really quick and easy to prepare, the hard part is waiting for it to set in the freezer before you start eating it.
I used my homemade cherry jam in this recipe, but you can use whatever jam you have on hand. Just keep in mind that the cherry jam is what makes this cherry ice cream, so if you were to use strawberry jam instead it would become strawberry ice cream (which would also be delicious)! This recipe is very versatile. If you decide to try a different flavour, let me know how it turns out!
The way the chocolate is used in this recipe gives you a chocolate stracciatella, which just means that swirling the melted chocolate into the cold ice cream mixture results in hardened chocolate streaks. If you want to simplify this recipe, you can skip step 4 and add your chocolate chips without melting them.
1 can sweetened condensed milk (300 mL)
1 1/2 tsp vanilla
2 tbsp cherry jam
1 1/2 cups heavy whipping cream
2 tbsp dark chocolate chips
In a large bowl mix condensed milk and vanilla, then mix in jam.
In a separate bowl, whip heavy cream until stiff peaks form.
Using a spatula, add whipped cream into condensed milk mixture and gently fold together to avoid deflating your whipped cream.
Put your ice cream mixture in the fridge while you do this step. Put your chocolate chips in a microwave safe bowl and microwave for 30 seconds at a time, stirring each time, until chocolate is completely melted.
Put about half of your ice cream mixture into a 9x5 loaf pan then drizzle about half of the chocolate over top. Swirl in chocolate with a knife. Repeat with remaining ice cream mixture and chocolate.
Cover ice cream with cling wrap and use your fingers to gently press cling wrap directly onto the ice cream. Place in the freezer for at least 6 hours before serving.