Quick and Easy Homemade Cherry Ice Cream
This no-churn Cherry ice cream has all the richness of traditional recipes, but no ice cream maker is needed.
Servings 8
Calories 181
Ingredients
- 12 oz frozen cherries stoned
- 14 oz can sweetened condensed milk (1 can)
- 5 tablespoons cherry juice taken from the frozen cherries
- 1¼ cups whipping cream
- 6 tablespoons powdered sugar
US Customary - Metric
Instructions
- Put the cherries in a medium-sized bowl and allow to thaw for about 2 hours. At the same time chill the condensed milk.
- Once thawed, drain the cherries and reserve the juice.
- Take a handful of cherries and set aside.
- Roughly purée the remaining cherries with a blender. Don’t make them too smooth – they should still have a little texture.
- Whip the cream until it holds its shape, then mix in the powdered sugar.
- Fold the whipped cream into the cherry purée, cherry juice and reserved cherries with the condensed milk.
- Pour the mixture into a plastic container and freeze for at least 5 hours.
- Remove from the freezer 15 -20 minutes before serving.
Nutrition
Calories: 181 | Carbohydrates: 14g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 14mg | Potassium: 131mg | Sugar: 11g | Vitamin A: 575IU | Vitamin C: 3.2mg | Calcium: 30mg | Iron: 0.2mg